Dainty dinners and dishes for Jewish families

Boil the heart and white parts of the celery with the water, pepper, and salt, till tender. Rub it through a sieve, add the beaten egg yolk and the lemon juice. A little of the liquor from boiled poultry is an improvement. Serve in a sauce-boat with a little of the chopped green leaves of the celery on it. CHOCOLATE SAUCE. Sauce au Chocolat. 2 oz. vanilla chocolate. 1 oz. arrowroot. 2 oz. castor sugar. £ pint boiling water. Grate the chocolate, mix it to a smooth paste with about a gill of boiling water, add a short ^ pint of boiling water, the castor sugar, and boil it all up. Mix the arrowroot to a smooth paste with a very little cold water, let it all boil together for a few minutes, and serve. CRANBERRY SAUCE. (For use with venison , roast mutton , turlcey , etc.) 1 pint of cranberries. | 6 oz. castor sugar. gill water. Pick the cranberries, and wash them in cold water. Put them in an enamelled saucepan with sufficient water to cover. Oook them till tender, then add the sugar, and let it simmer very slowly as soon as the sugar is dissolved. Do not stir it, and the sauce will remain clear and the berries remain whole. If preferred pulped, the sauce may be passed through a hair sieve. It can be served hot or cold. CUSTARD £ pint almond milk. 3 egg yolks. Beat up the egg yolks, boil A little loaf sugar. Vanilla. the milk, sugar, and vanilla, together, and pour it over the eggs. Place the custard into a jug, and stand this in a saucepan of boiling water. Stir it over the fire until it begins to thicken. DUTCH SAUCE. Sauce Hollandaise. Juice of small lemon, or 1 teaspoonful tarragon vinegar. Salt. Grated nutmeg. 3 yolks of eggs. 4 oz. butter. 1 oz. flour. \ pint cold water. Put the flour, egg yolks, and half the butter into a pan, warm and mix it. Add the cold water, bring just to the boil, stirring constantly, strain, and add the remainder of butter, lemon juice, salt, and a grate of nutmeg. Serve hot. EGG SAUCE. Sauce aux CEufs. 2 eggs. 1 tablespoonful flour. 1 oz. butter. ^ pint milk. Pepper, salt, and cayenne. Boil the eggs hard, and chop them when cold. Dissolve the butter in a small saucepan, add the flour, stir, and when well mixed, add the milk. Stir till it boils, add the seasoning, and, lastly, the chopped egg. GHERKIN SAUCE. 1 onion. 1 lemon. 2 small pickled gherkins (green). 1 teaspoonful flour. \ teaspoonful brown sugar. 1 tablespoonful gravy. 1 oz. dripping. Chop the onion, and fry it in the dripping. Add the lemon juice, salt, pepper, brown sugar, and the flour mixed with the gravy. Boil up, stir well together, and add the cut up gherkins. The sauce must not boil after the gherkins are added. It is an excellent sauce for cutlets. 1 pint good brown stock. | oz. isinglass. GLAZE. 1 tahlespoonf ul browning (see page 78). Put the ingredients, after dissolving the isinglass, into a small iron saucepan, and let all simmer at the side of the fire till reduced to half the quantity. Then pour it into a small pot or basin till required. It is best applied to tongues, cold roast poultry, etc., with a small brush. GRAVY SPICE FOR STEWS, &c. 2 oz. ground white pepper. 1 oz. ground ginger. ^ oz. nutmeg. | oz. ground cinnamon, i oz. allspice. 3 oz. Cerebos salt. I oz. cloves.