Household cookery and laundry work

1 oz. Butter. Pepper and Salt. 1 oz. Flour. 2 yolks Eggs. £ pint Milk. Put the butter and flour in a small sauce-pan, and rub them together till quite mixed ; then add the milk and stir over the fire till it boils. After seasoning with salt and white pepper to taste, take off the fire ; stir in the yolks of two raw eggs, which mix thoroughly, and serve. CLEAR SAUCE. 1 tea-spoonful of Arrow- 1 dessert-spoonful of Sugar, root. 1 table -spoonful of Jelly. Moisten the arrowroot with a little water, then add a gill of water and stir over the fire till it boils. Add the sugar and a table-spoonful of red-coloured jelly, and stir till it boils. Serve it with a pudding. CUSTARD SAUCE. Milk. | Eggs. | Sugar. Put half a pint of milk in a small sauce-pan, and add to it two eggs well beaten, and a spoonful of sugar. Mix well and stir over the fire till it begins to thicken, but it must not be allowed to boil ; then flavour to taste. SAUCES. MELTED BUTTER. 1 oz. Butter. 1 breakfast-cupful of 1 oz. Flour. Water. Put into a small sauce-pan the butter and the Hour, and stir over the fire till the butter has absorbed the flour ; add a breakfast-cupful of water, weak broth, or milk, and stir till it boils and thickens ; season with pepper and salt, and serve very hot. This mode of proceeding insures the melted butter being perfectly smooth. SWEET MELTED BUTTER SAUCE. Butter. Sugar. Flour. Flavouring. Put \ oz. of butter and £ oz. of flour in a small sauce-pan, and stir over the fire till smooth ; add half a pint of water and stir till it boils and thickens ; then add a table-spoonful of sugar and some essence of cloves or cinnamon, or any flavouring preferred, and serve in a sauce tureen. Pudding sauces should be rather thicker than good cream. MINT SAUCE. 1 table -spoonful of Green Mint. 1 dessert- spoonful of Sugar. 1 gill of Vinegar. 1 table -spoonful of Hot Water. Wash and pick the mint carefully, and chop it up. Mix the sugar, vinegar, and water in the sauce tureen, and stir in the mint. It is better to be made an hour before being required, in order to flavour the vinegar well with the mint. Cakes, buns, biscuits, etc., form pleasant adjuncts to the necessaries of the household, and are only of secondary importance to that of bread baking. They are well worthy of attention, as they can be easily and cheaply made at home. Solid cakes, such as seed, pound, and ginger cakes, require a rather hot oven. It is better to protect the cake with a good many folds of paper in the bottom of the pan and a paper cover on the top, than by putting the cake in a slow oven, allow the fruit to sink to the bottom, and the cake to become heavy. Light sponge cakes and all light cakes must have a quiet oven, as well as all large cakes which contain much baking powder. The lighter the cake is, in general the quieter the oven should be. A very light cake put into a quick oven rises rapidly round the sides, but leaves a hollow in the middle.