The school cookery book

Wash the parsley, wring it dry in a cloth, pick it carefully off the stalks, chop small and stir into the melted butter. Caper Sauce. — Required: melted butter; i dessert spoonful capers. Add the capers to the melted butter. Onion Sauce. — Required: melted butter; r large or 2 small onions ; i pinch pepper. Skin and boil the onions until soft ; mince small ; stir in with the pepper to the melted butter. This sauce should be quite thick. It is more delicate if the onions are rubbed smooth with the back of a spoon before adding them to the melted butter. Egg Sauce. — Required: melted butter; i hard boiled egg. Put the egg into boiling water, boil ten minutes, then dip it into cold water to preserve the colour. Take off the shell ; mince the yolk and white and add it to the melted butter. Sweet White Sauce. — Prepare in the same way as melted butter, but use milk instead of water, and a teaspoonful of sugar instead of salt. It may be flavoured with nutmeg, cinnamon, or lemon juice. SAUCES. 129 Plain White Sauce. — Required: 1 oz. flour; pint milk ; 1 teaspoonful sugar. Break the flour gradually with the milk. Stir over the fire till it boils, add the sugar ; boil for three minutes. Arrowroot Sauce.— Required : oz. arrowroot ; Yi pint water ; 1 teaspoonful sugar. Break the arrowroot with the water; stir over the fire till it boils ; add the sugar ; boil three minutes. A few drops of lemon juice or other flavouring may be added. Cornflour may be used instead of arrowroot. If the sauce is wanted red, add three drops of cochineal. Treacle Sauce. —Required: Cheap melted butter; 1 tablespoonful syrup. Stir in the syrup (but do not boil) before the melted butter is removed from the fire. Custard Sauce. — Required : 1 yolk egg; pint of milk ; x teaspoonful cornflour ; 1 teaspoonful sugar. Break the cornflour with a little of the cold milk ; stir the yolk in smoothly. Bring the milk almost to the boil, but do not quite boil ; pour it into the com flour and egg, stirring constantly. The mixture may be returned to the pan for a few minutes to let it thicken, but on no account allow it to boil, as the yolk will curdle. Serve hot or cold. Bread Sauce. — Required: 1 large teacupful of bread crumbs ; oz. of butter; y pint boiling milk; 1 pinch of salt. Boil the milk in a small saucepan, and when quite boiling put in the bread crumbs with the butter and salt ; stir over a slow fire for about ten minutes. An onion (boiled and chopped) is a good addition. Mint Sauce. — Required : 1 dessertspoonful finely chopped fresh mint ; i dessert spoonful brown sugar ; gill vinegar ; y gill hot water. Mix the sugar and hot water, let it cool ; add the vinegar and chopped mint. Serve cold. Mustard Relish. — Required: i dessert spoonful sugar ; y teaspoonful made mustard ; 2 dessert spoonfuls vinegar. Mix the sugar and mustard smoothly together, then add the vinegar gradually, stirring till smooth. Salad Sauce. — Required: 1 hard boiled egg; 2 tablespoonfuls oil ; 1 tablespoonful vinegar ; y2 teaspoonful made mustard ; % teaspoonful sugar ; y teaspoonful salt ; 1 pinch of pepper. Take the white from the yolk of the hard-boiled egg; rub the yolk, sugar, salt, pepper, and mustard smoothly together; stir in the oil gradually; then stir in the vinegar gradually. Chop the white into small pieces ; sprinkle it over the salad. Cream or milk may be used instead of oil. XXIII.— BREAD, ETC.