Domestic cookery

i lb. apples I 1 teaspoonful sugar I oz. butter | 1 tablespoonful water Pare, core, and cut the apples in slices, put into an enamelled pan with the water, boil until soft, add the butter and sugar, rub the pulp through a wire sieve, re-heat, and serve in a tureen. No. 250. ARROWROOT SAUCE. 1 dessertspoonful arrowroot pint milk 1 tablespoonful sugar A little flavouring J pint water Mix the arrowroot with the water, add the milk, boUing, pour back into the saucepan with the sugar, and boil four minutes ; add one tablespoonful of brandy or sherry, or any flavouring preferred. No. 261. BREAD SAUCE. 2 oz. bread crumbs 1 small onion toaspoonful salt A dust of cayenne J pint milk pint cream teaspoonful pepper Boil the onion in the milk 15 minutes, strain the milk over the crumbs, add the cream and seasoning, and simmer slowly 10 minutes ; serve at once. No. 252. BRANDY SAUCE. 1 oz. butter ' 1 pint water 2 tablespoonfuls sugar A little lemon rind, thinly peeled 1 oz. flour i pint milk 1 glass brandy Put the butter and flour into an enamelled pan, and when dissolved, add the milk, sugar, and lemon rind, stir until smooth ; boil five minutes, add the brandy, re-heat, and strain into a tureen. No. 253. BROWN SAUCE (for Gravies, &c.). 1 oz. butter I 1 oz. flour J pint stock ■ I Very little salt and pepper Brown the butter in a pan, then brown in it the flour, add the stock and seasonings, boil five minutes, strain, and it is ready for adding to gravies, &c. Covered, this will keep several days. No. 254. CHERRY SAUCE. ^ lb. cherries I 2 oz. sugar A few drops cochineal | i pint water Boil the sugar and water 10 minutes, drop in the cherries and boil until tender, rub through a hair sieve, add a few drops of cochineal if required, and serve. No. 255. CUSTARD SAUCE. 1 egg i pint milk A pinch of salt 1 teaspoonful sugar A few drops of flavouring Beat up the egg, add the milk and sugar, pour into a custard pan or jug, stand in boiling water and stir until it coats the spoon, add flavouring ; pour through a sieve into a tureen, and serve. No. 256. EGG SAUCE. 1 egg, hard boiled ^ pint stock I teaspoonful salt 1 oz. butter i pint milk i teaspoonful pepper A dust of cayenne 1 oz. flour Put butter and flour into a saucepan, and when dissolved add the stock, milk, and seasoning, beat and stir until quite smooth, boil flve minutes, add the egg, minced, and serve. If for flsh, the stock should be made from the bones and trimmings of the flsh. No. 257. HARD SAUCE. ^ lb. fresh butter 2 oz. sweet almonds 2 oz. castor sugar ^ oz. bitter almonds 1 tablespoonful sherry or brandy Beat the butter and sugar- to a cream, add brandy or sherry and almonds, blanched and finely minced ; serve in a heap ; generally with plum pudding. No. 258. GERMAN EGG SAUCE. 1 egg I i pint sheny 1 dessertspoonful sugar | A strip of lemon peel Put all into a basin, the sherry slightly warm, place the basin over a pan of -warm water, whip briskly 10 minutes, or until the sauce is quite a froth ; take care it does not get too hot, or it will curdle. Serve at once. No. 259. LEMON SAUCE. Rind and juice of 2 lemons j pint water ^ lb, brown sugar | Boil the sugar and water 16 minutes, add the juice and rind of lemons, boil five minutes and strain; shred a little of the cooked lemon rind very fine and throw into the sauce. No. 260.