The exhibition cookery book

Put the egg-yolks in a basin (placed on crushed ice), add the salt, and stir with a wooden spoon for some minutes. Pour the oil in gradually while stirring; add the mustard (previously mixed with a little cream or milk) and the vinegar; season with pepper. A mayonnaise if well made should resemble double cream. A little cayenne pepper may be added if liked. 86. ANCHOVY SAUCE. Prepare a white sauce as directed for white fish sauce, and stir in, a few minutes before serving, a dessertspoonful of anchovy essence. 1 ozs. fresh breadcrumbs 1 clove 1 pint of milk 2 tablespoonfuls cream BREAD SAUCE. 1 small onion 4 peppercorns i oz. fresh butter Peel the onion, stick the clove in it ; put the onion and milk in a saucepan, boil up, stir in the breadcrumbs, add the peppercorns, and cook for fifteen minutes. Remove the onion and peppercorns, stir in the cream and butter, season with a pinch of salt, and keep hot until required for serving. If liked, the onion may be cooked longer, passed through a sieve, and added to the sauce ; the cream may be omitted ; if found too thick, a little hot water may be added. Bread sauce is usually served with roast fowl, turkey, and game birds. 88. CUSTARD SAUCE FOR PUDDINGS. ^ pint of milk ‘•i eggs 1 tablespoonful castor sugar 1 teaspoonful cornflour (B. and P.'s patent) Flavouring Boil half pint of milk, mix the cornflour with a little cold milk, and add to the boiling milk ; beat up two yolks of eggs in a basin, add a heaped up tablespoonful of castor sugar, add some flavouring essence if liked, stir the boiling milk gradually on to the eggs, return into the stew-pan, and stir over a gentle fire until the custard is formed. It must not on any account be allowed to boil. Cinnamon, nutmeg, or lemon rind may be used as flavouring in place of essence. 89. CARDINAL SAUCE. Pound about a tablespoonful of lobster spawn, or rub it through a sieve, stir into a white sauce prepared as directed for white fish sauce, and cook until a nice coral red sauce is obtained. A few drops of anchovy essence added will improve the flavour. bo VEGETABLES AND SALADS. 90. BOILED POTATOES. Wash and peel the potatoes thinly, put them in a saucepan of cold water sufficient to well cover them, add a little salt, and boil till they are tender. Pour off the water, and put the saucepan with the potatoes back on the fire for about three minutes to dry. Shake the pan frequently to prevent burning. They will take about half an hour to cook. 91. MASHED POTATOES. Prepare and boil the potatoes as above described ; when cooked, drained, and dried, mash them with a fork, or rub through a sieve. Return them to the stew-pan, and add butter, salt, and pepper, allowing an ounce of butter to every pound of potatoes. Beat up well over the fire until thoroughly hot, and add a little milk or cream. 92. POTATO CROQUETTES. Mash a pound of potatoes as above described, stir in an ounce of butter, when hot add a teaspoonful of chopped parsley and half an egg well beaten ; cook for a few minutes to set the egg, season to taste, and put the mixture on a plate to cool. Shape it into even-sized balls or cork shapes, egg or breadcrumb them, and fry in hot fat to a nice golden brown. Drain and serve.