Carefully remove the leaves from the stalks, well wash and drain them. Chop very finely, and mix with moist sugar and vinegar✪ Mint Sauce. The sauce should be quite thick and well sweetened. 221. Mayonnaise Sauce Beat well together the yolks of three raw eggs, mixing with them a teaspoonful of raw mustard, and two or three saltspoonsful of rough salt. Mix separately six tablespoonsful of the best Lucca oil with one tablespoonful of tarragon vinegar✪ Mayonnaise Sauce. When they are well mixed, stir all together very carefully to prevent the eggs curdling. Salt and mustard can be increased to taste. Bub over the boat with garlic before putting in the sauce. 222. Bread Sauce The longer bread sauce is in the way of pre- paration the better. Should you require it PLAIN COOKING hi for an evening meal, it is well to prepare the dish in the morning. Crumble some stale bread into a basin, adding thereto a fairly large piece of butter, a very little ground mace, and just a suspicion of nutmeg, pepper, and salt. Put the milk on to boil, according to the quantity of sauce you require, not forgetting an onion pierced with a clove✪ Bread Sauce. When the milk has boiled, pour it over the bread, etc., cover with a plate, and then boil up when required for use, not forgetting to stir. 223. Onion Sauce Though so very popular, and required with so many dishes, onion sauce is seldom well made. People seem to think that water is as good as milk, and send to table a paste with just a flavouring of onion. Old onions should always be used ; Spanish are too watery. Place the onions in a saucepan of cold water with a little salt, and parboil. Then strain off the water and add milk, in w'hich let the onions finish cooking. Strain the onions, reserving the milk in which they have been cooked, as it retains a great deal of the flavour of the onion. Chop finely, mixing with it butter, pepper, flour✪ Onion Sauce, and a little more salt, and making all 112 PLAIN COOKING into a paste with milk. Then boil up the milk, strained from the saucepan, which pour on the thickening, and well stir to the right till it is cooked. Do not make your onion sauce pre- maturely, for it quickly loses its colour and looks most unappetising. 224. Caper Sauce Mix a tablespoonful of cornflour with milk and a pinch of salt. Take about half a pint of milk and a piece of butter, boil and pour over the mixture ; then add the capers✪ Caper Sauce, well stirring the while. If the capers and vinegar are put in before the sauce boils, it will curdle. 225. Apple Sauce Pare the apples, and place them in a sauce- pan with sufficient water to cover them, a piece of finely-pared lemon-peel, and just a squeeze of the juice, and a little sugar. Let them boil, and then simmer till they are reduced to a pulp. Then add a piece of butter✪ Apple Sauce, and stir till the butter is dissolved, and put straight into a well-heated sauce boat. Do not let it remain in the saucepan. 226. Horseradish Sauce Grate the horseradish as fine as possible, and PLAIN COOKING 113 ✪ Horseradish Sauce

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Carefully remove the leaves from the stalks, well wash and drain them. Chop very finely, and mix with moist sugar and vinegar. The sauce should be quite thick and well sweetened. 221. Mayonnaise Sauce Beat well together the yolks of three raw eggs, mixing with them a teaspoonful of raw mustard, and two or three saltspoonsful of rough salt. Mix separately six tablespoonsful of the best Lucca oil with one tablespoonful of tarragon vinegar. When they are well mixed, stir all together very carefully to prevent the eggs curdling. Salt and mustard can be increased to taste. Bub over the boat with garlic before putting in the sauce. 222. Bread Sauce The longer bread sauce is in the way of preparation the better. Should you require it hi for an evening meal, it is well to prepare the dish in the morning. Crumble some stale bread into a basin, adding thereto a fairly large piece of butter, a very little ground mace, and just a suspicion of nutmeg, pepper, and salt. Put the milk on to boil, according to the quantity of sauce you require, not forgetting an onion pierced with a clove. When the milk has boiled, pour it over the bread, etc., cover with a plate, and then boil up when required for use, not forgetting to stir. 223. Onion Sauce Though so very popular, and required with so many dishes, onion sauce is seldom well made. People seem to think that water is as good as milk, and send to table a paste with just a flavouring of onion. Old onions should always be used ; Spanish are too watery. Place the onions in a saucepan of cold water with a little salt, and parboil. Then strain off the water and add milk, in w'hich let the onions finish cooking. Strain the onions, reserving the milk in which they have been cooked, as it retains a great deal of the flavour of the onion. Chop finely, mixing with it butter, pepper, flour, and a little more salt, and making all into a paste with milk. Then boil up the milk, strained from the saucepan, which pour on the thickening, and well stir to the right till it is cooked. Do not make your onion sauce prematurely, for it quickly loses its colour and looks most unappetising. 224. Caper Sauce Mix a tablespoonful of cornflour with milk and a pinch of salt. Take about half a pint of milk and a piece of butter, boil and pour over the mixture ; then add the capers, well stirring the while. If the capers and vinegar are put in before the sauce boils, it will curdle. 225. Apple Sauce Pare the apples, and place them in a saucepan with sufficient water to cover them, a piece of finely-pared lemon-peel, and just a squeeze of the juice, and a little sugar. Let them boil, and then simmer till they are reduced to a pulp. Then add a piece of butter, and stir till the butter is dissolved, and put straight into a well-heated sauce boat. Do not let it remain in the saucepan. 226. Horseradish Sauce Grate the horseradish as fine as possible, and

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Bread SauceMint SauceMayonnaise SauceBread SauceOnion SauceCaper SauceApple SauceHorseradish Sauce

The book of plain cooking