Put the cheese, bread-crumbs and seasoning in the dish. Beat up the yolk of the egg and mix it with half a teacupful of warm milk, and pour this over the other ingredients, mixing all together in the dish with a fork. Beat the white of the egg to a froth and pour on the top of the pudding, lightly mixing in to the top of the other ingredients. Bake for a quarter of an hour in a quick oven. Miss Wynne says that the secret of the success of plain puddings is their slow cooking. She has them baked two hours with excellent results. June 16. — Sauces. — A change of sauce makes so much variety that I have found it very useful in my copy of Hilda to write in the blank pages after the letter “ S,” any new ideas of sauces or good recipes for old ones. (In fact I do this alphabetically with all other recipes, and only wish sometimes there were more blank pages for writing in.) Celery Sauce. — Here is a nice sauce for boiled chicken : 3 or 4 heads of celery boiled in water and a little salt, 151 June SAUCES CONTINUED rricislicd cHid sddcd to 3.ny wliito seucc. Tho recipe for white sauce I always use is at p. 220, Hilda's Where is it. The green leaves of celery tops are said, by Miss Wynne, to be as nice fried as parsley, and to use in the same way as fried parsley. Apple Sauce. Then for roast pork or roast duck here is a good version of our old friend, “ apple sauce.” Stew 8 or 10 cooking apples (cored) in sufficient water to moisten them to a pulp, add about — tl- oz. butter. I oz. sugar. I teaspoonful of salt. For exact quantity be guided by taste— according to size of apples. Ombersley Sauce. — This sauce is from an old recipe-book belonging to Miss Adeane, in Wales, and was evidently one to keep for flavouring as one might use Worcestershire sauce. 1 oz. cayenne. 2 tablespoonfuls soy (if not disliked). 3 cloves of garlic, pounded. 5 cloves of shallot, pounded. The whole to be well mixed and rubbed through a sieve — if too' hot strain it. After ten days bottle for use. Sauce for Herrings, or Salmon. — This sauce for fish is from the same old book as the, preceding. Tarragon, chervil, parsley and shallots, all chopped fine ; add oil and vinegar for herrings. But for salmon add a little lemon-juice and cayenne. Sauce for Hashed Beef. — This recipe is from the same authority, and every one who has struggled to make variety ^52 HASH AND VENISON SAUCES June with doing up cold meat will be glad to know of a good sauce for hashed beef. The note on this recipe says, “ Good for venison, beet, mutton, wild-fowl.” I pint clear good gravy. 1 tablespoonful of onion, chopped very fine. A little cayenne. A pinch of salt. 2 or 3 tablespoonfuls of port wine (but a later note in the margin says, “wine not recommended”). 2 tablespoonfuls of mushroom ketchup {or Harvey sauce — do not use both). Boil these, and when boiling put in the meat, cut very thin; turn it three or four times, and in four or five minutes send it to table to be eaten immediately, and not stand. “No flour — no other acid,” is noted as a warning to those who might think of adding to the ingredients. Currant Sauce for Venison (Miss Meinertzhagen’s, from an old recipe). — Boil i ounce of dried currants in half-pint of water a few minutes ; then add a small teacupful of bread-crumbs, 6 cloves, and a glass of port wine ; also a bit of butter. Stir it till the whole is smooth.

AI-modernized reading of the original text

Put the cheese, bread-crumbs and seasoning in the dish. Beat up the yolk of the egg and mix it with half a teacupful of warm milk, and pour this over the other ingredients, mixing all together in the dish with a fork. Beat the white of the egg to a froth and pour on the top of the pudding, lightly mixing in to the top of the other ingredients. Bake for a quarter of an hour in a quick oven. Miss Wynne says that the secret of the success of plain puddings is their slow cooking. She has them baked two hours with excellent results. June 16. — Sauces. — A change of sauce makes so much variety that I have found it very useful in my copy of Hilda to write in the blank pages after the letter “ S,” any new ideas of sauces or good recipes for old ones. (In fact I do this alphabetically with all other recipes, and only wish sometimes there were more blank pages for writing in.) Celery Sauce. — Here is a nice sauce for boiled chicken : 3 or 4 heads of celery boiled in water and a little salt, June SAUCES CONTINUED refreshed and added to 3.ny wliito seucc. Tho recipe for white sauce I always use is at p. 220, Hilda's Where is it. The green leaves of celery tops are said, by Miss Wynne, to be as nice fried as parsley, and to use in the same way as fried parsley. Apple Sauce. Then for roast pork or roast duck here is a good version of our old friend, “ apple sauce.” Stew 8 or 10 cooking apples (cored) in sufficient water to moisten them to a pulp, add about — tl- oz. butter. I oz. sugar. I teaspoonful of salt. For exact quantity be guided by taste— according to size of apples. Ombersley Sauce. — This sauce is from an old recipe-book belonging to Miss Adeane, in Wales, and was evidently one to keep for flavouring as one might use Worcestershire sauce. 1 oz. cayenne. 2 tablespoonfuls soy (if not disliked). 3 cloves of garlic, pounded. 5 cloves of shallot, pounded. The whole to be well mixed and rubbed through a sieve — if too' hot strain it. After ten days bottle for use. Sauce for Herrings, or Salmon. — This sauce for fish is from the same old book as the, preceding. Tarragon, chervil, parsley and shallots, all chopped fine ; add oil and vinegar for herrings. But for salmon add a little lemon-juice and cayenne. Sauce for Hashed Beef. — This recipe is from the same authority, and every one who has struggled to make variety ^52 HASH AND VENISON SAUCES June with doing up cold meat will be glad to know of a good sauce for hashed beef. The note on this recipe says, “ Good for venison, beet, mutton, wild-fowl.” I pint clear good gravy. 1 tablespoonful of onion, chopped very fine. A little cayenne. A pinch of salt. 2 or 3 tablespoonfuls of port wine (but a later note in the margin says, “wine not recommended”). 2 tablespoonfuls of mushroom ketchup {or Harvey sauce — do not use both). Boil these, and when boiling put in the meat, cut very thin; turn it three or four times, and in four or five minutes send it to table to be eaten immediately, and not stand. “No flour — no other acid,” is noted as a warning to those who might think of adding to the ingredients. Currant Sauce for Venison (Miss Meinertzhagen’s, from an old recipe). — Boil i ounce of dried currants in half-pint of water a few minutes ; then add a small teacupful of bread-crumbs, 6 cloves, and a glass of port wine ; also a bit of butter. Stir it till the whole is smooth.

Hilda's diary of a Cape housekeeper