The housekeeper's guide to preserved meats, fruits, vegetables, &c

Add to this a dessert-spoonful of curry powder, previously mixed with a little cold water. Then thicken the oil with a little plain arrowroot which has first been mixed with cold water. Add the mixed arrowroot and curry powder to the oil in the frying-pan, and as soon as the curry and oil make a sauce about as thick as food melted butter the sauce is ready. Pour this over the sardines, which should be placed on a dish and kept sufficiently long in the oven for the sardines to get hot through. As soon as they are not through the dish of curry can be served. It is a great improvement, if a few bay -leaves are to be obtained, to mix four or five of them in the sauce in the frying-pan. This gives a pungency and richness which no other spice will do. Should you happen to have in the house a pot of Captain White’s curry-paste, it will be as well to add rather less of the curry-powder and to put in a good brimming teaspoonful of this curry -paste. This is a great improvement. When no curry-paste is to be had it is sometimes an improvement to mix with the curry-sauce a small quantity of some kind of chutney, such as Bengal Club chutney. This chutney must, however, be added with great caution. Half a dessert- spoonful will be quite enough to flavour the amount of curry which has been manufactured from one box of sardines. Of course, when curry is liked hot, the cook can exercise her discretion as to adding an additional quantity of cayenne. A few chilies can be added and served up whole with the fish. They would only be suitable, however, to Indian palates. Plain boiled rice should always accompany every kind of curry. SSARDINE KNIVES.— See Knives. SAUCES, VARIOUS.— The number of sauces now to be obtained from grocers is almost infinite. They are generally sold in quarter-pint, half-pint, pint, and quart bottles. These very small bottles of sauce are a very great convenience to households consisting of very few persons. I will give a list of the principal sauces now to be obtained, a description for using the most important of which will be found under their various headings : — Mushroom Catsup, Walnut Catsup, Essence of Anchovies, Chutney Sauce, Beefsteak Sauce, Curry Sauce, Essence of Shrimps, Essence of Lobster, Emperor of China Sauce, Oyster Sauce, Gloucester Sauce, J ohn Bull Sauce, Royal Table Sauce, Sauce Piquante, Sir Robert Peel’s Sauce, Soho Sauce, Tomato Sauce, Soyer’s Relish for Ladies, Soyer’s Relish for Gentlemen, Chutney Sauce, Curry Sauce (Captain White’s), Charles Cocks’s Reading Sauce, Creasy’s Brighton Sauce, Clarence’s Cayenne Sauce, Fouracres’ Severn Sauce, Hickson’s King of Oude Sauce, Heard’s Camp Sauce, Kalos Gensis Sauce, Lemon Pickle Sauce, Lazenby’s Harvey Sauce, ' Mogul or Chetna Sauce, Prince of Wales’s Salad Sauce, Payne’s Royal Osborne Sauce, Burgess’s Essence of Anchovies, Pillar and Co.’s Tomato Conserve, Parisian Essence, Casaripe, China Soy, Athenaeum, Lea and Perrin’s Worcester Sauce, etc. SAUSAGES. — There are a great variety of sausages now to be obtained. Sausages that may be termed fresh, their freshness being preserved by being kept in tins, and sausages dried like German sausages, are the most familiar. With regard to sausages preserved in tins,