Domestic cookery

A bunch of sweet herbs 4 pint stock or water A few drops cochineal 4 teaspoonful salt Put the butter into a pan with carrot, turnip, onion, and tomatoes cut up, also sweet herbs, peppercorns, and parsley, fry these for 10 minutes, add the flour, also the stock, salt, and cochineal ; simmer slowly 30 minutes, pass through a hair sieve, rubbing as much of the pulp through as possible; re-heat and serve. This sauce will keep, if covered, several days. 1 carrot 1 turnip 2 oz. butter 1 oz. flour ^ teaspoonful peppercorns Bunch of parsley No. 269. WHITE SAUCE (for Vegetables). 1 oz. butter 1 oz. flour i pint milk A little pepper 4 teaspoonful salt Beat the butter and the flour together over a gentle heat, and when dissolved add the milk and seasonings, stir until quite smooth ; boil 5 minutes, strain, and serve. No. 270. WHITE SAUCE (for Puddings). ^ oz. flour 1 dessertspoonful sugar J pint milk A few drops of essence 1 oz. butter Kub the butter and flour together until dissolved, add the milk and sugar, heat quite smooth ; boil 6 minutes, add the essence, strain, and serve. No. 271. MAITRE d’HOTEL BUTTER. 2 oz. Gutter 1 dessertspoonful parsley A few drops of lemon juice Dip the parsley into boiling water, pick, and chop very fine, add this to the butter, also the lemon juice, and mix thoroughly. Serve with grilled chops, steaks, fish, &c. No. 272. PARSLEY (Fried). Wash and pick the parsley, not too small, dry it thoroughly, put it into a wire frying basket, and put it into enough smoking-hot fat to cover it for a few seconds (it should turn a darkish green, hut not black, and be crisp), pour on to soft paper and drain ; dust with pepper and salt, and serve with fish, &c. No. 273. FRYING BATTER (No. 1). Two ounces flour, enough water or milk to make into a batter about as thick as cream, a little salt or sugar (this depends upon what it is required for;. ■ %' . 1? - 4* No. 274. FRYING BATTER (No. 2.). 2 oz. flour I little milk or water 1 egg Mix the flour smooth with the egg, and add enough water or milk to make it about the consistence of good thick cream ; if for a savoury dish add salt and pepper ; if for a sweet, add sugar and a little flavouring, such as brandy, essence of lemon or vanilla. No. 275. FRYING BATTER (No. 3.). 2 oz. flour Yolks of 2 eggs, i white of egg A little milk Mix the flour smooth with the yolks, add enough milk to make quite smooth, and a little thicker than cream ; whip up the white of egg quite stiff, add last with a little flavouring ; salt and pepper if for savoury dish; sugar and flavouring essence if for a sweet. All batters are better made some two hours before they are required for use. CAKES. No. 276. BIRTHDAY CAKE. i lb. flour 3 oz. mixed candied peel i lb. butter i lb. eggs lb. castor sugar 2 oz. ground almonds § lb. currants 2 tablespoonfuls brandy Some almond paste (page 129) Some sugar icing (page 130) Beat the butter and sugar to a cream, beat up the eggs, and add to butter and sugar alternately with the flour, which must be sifted ; beat thoroughly, and lastly add the remainder of the