Easy dishes for small incomes, or, The housewife's guide to practical cookery

3. Stew for half an hour with the lid on. Then add the butter. 4. Add the sugar and lemon juice and mash the apples up with a silver fork. N.B. — Codlins are good stuffing apples. The butter and lemon may be left out. This sauce is served with pork and goose. BREAD SAUCE Ingredients : Quarter of a pound of Bread Crumbs One pint of Milk Half an ounce of Butter One small Onion Salt and Pepper. 1. Peel the onion and boil it in the milk for ten minutes, 2. Put the bread crumbs into a basin and pour in the milk. 3. Add the butter and season to taste. 4. Return to the saucepan and boil until it is quite thick, 5. Serve in a sauce tureen. BROWN SAUCE Ingredients : Two tablespoonfuls of Butter Two tablespoonfuls of Chopped Onions Two tablespoonfuls of Flour One pint of Stock Salt and Pepper, 1. Chop the onion. 2. Melt the butter in a saucepan. 3. Fry the onion in the butter. 4. Remove from the fire and stir in the flour. 5. Pour in gradually a pint of the stock and stir over the fire until it thickens. 6. Season with pepper and salt and simmer for five minutes. CELERY SAUCE Ingredients : One tablespoonful of Flour One gill of Stock One gill of Milk One ounce of Butter Stewed Celery. 1. Melt the butter in a saucepan, remove the pan from the fire and stir in the flour. 2. Add the milk, gradually stirring all the time, and then the stock. 3. Return to the fire, bring to a boil, and add the celery cut into dice. CHOCOLATE SAUCE Ingredients : Two ounces of Vanilla Chocolate Half a pint of Milk Two Eggs. 1. Grate the chocolate into a saucepan. 2. Pour on the milk and stir until hot. 3. Remove from the fire and add the well beaten yolks of the eggs. 4. Stir until thick. 5. Pour the sauce over the pudding and decorate with the whites of eggs beaten to a stiff froth. DUTCH SAUCE Ingredients : Six tablespoonfuls of Water Four tablespoonfuls of Vinegar Yolks of two Eggs Pepper Salt Juice of half a Lemon, 1. Warm the water and vinegar in a saucepan. 2. Thicken with the yolks of the eggs. 3. Make the sauce very hot and season with pepper and salt. 4. Add the lemon juice and strain the sauce through a sieve. EGG SAUCE Ingredients : Two Eggs Half a pint of White Sauce, 1. Boil the eggs for ten minutes and then place in cold water. 2. Make a smooth white sauce and season with pepper and salt. 3. Remove the shells. Cut the eggs into thick rounds, and then into dice-shaped pieces. 4. Stir the eggs once round in the sauce and serve in a hot tureen. HORSERADISH SAUCE Ingredients : One teacupful of grated Horseradish One tablespoonful of Moist Sugar One tablespoonful of Mustard Pepper and Salt One teacupful of Vinegar. 1. Mix the sugar, mustard and horseradish in a basin, 2. Season with pepper and salt. 3. Add the vinegar and stir until smooth. 4. Serve in a sauceboat. MAYONNAISE Ingredients : Yolks of two Eggs Two tablespoonfuls of Salad Oil Two tablespoonfuls of Vinegar One tablespoonful of Cream. 1. Beat the yolks of the eggs well. 2. Add the salad oil drop by drop, stirring continually. 3. When the sauce is of a smooth consistency, stir in the vinegar and lastly the cream, which must be added slowly, MARMALADE SAUCE Ingredients : One teacupful of Marmalade Half a pint of Water Cochineal.