Choice cookery

£ pint vinegar 2 dessertspoonfuls castor sugar 1 dessertspoonful salad oil Drop the oil on the mint and sugar ; then add the vinegar, and, if too strong, a little water may be added. No. 200. MAYONNAISE SAUCE. ^ pint of salad oil 1 dessertspoonful of vinegar Yolk of 1 egg (raw) A few drops lemon juice £ teaspoonful mustard A dust of salt and pepper A dust of cayenne Put the yolk of egg into a basin; add the mustard, pepper, salt, and cayenne ; then the salad oil, drop by drop, stirring it quickly the whole time ; then add vinegar and lemon juice, and the sauce is ready. The sauce should be kept quite stiff. Should the sauce curdle, it may be brought to its original state by dropping it to another yolk of egg. No. 201. TOMATO SAUCE, •J lb. tomatoes, or £ tin tomatoes | f pint of stock 1 carrot j 1^ oz. butter 1 turnip, small | 1^ oz. flour A bunch of sweet herbs 1 small onion A few drops of cochineal | A bay leaf Slice the vegetables, and fry them in the butter five minutes, then add the flour, stock, seasoning and cochineal, stir until it boils, leave this to simmer 30 minutes, rub through a fine hair sieve, and use. If tinned tomatoes are used, they will not require frying, but add them with the stock. No. 202. WHITE SAUCE FOR VEGETABLES. 1 oz. flour ^ pint cream £ pint milk Salt, pepper, and a few drops 2 oz. butter lemon juice Melt the butter, and stir in the flour, salt, and pepper until smooth, then add the milk and cream, boil five minutes, pass through a fine sieve, and use. No. 203. WHITE SAUCE (Sweet). Prepare as above, except that sugar and flavouring must be added instead of salt and pepper. No. 204. FRIED PARSLEY Wash, pick, and dry some parsley thoroughly, put into a ^frying basket, and immerse in hot fat for about 15 * Frying Baskets, 8 inch, 2s., by post 2s. 3d. ; may be had from H. M. Young, 27, Arpley Street, Warrington seconds, or until crisp. The parsley should look quite green ; if black, it has been too long in the fat. Drain on soft paper, sprinkle with salt and pepper, and serve. No. 205. POTATO BORDER. 1 to lb. mashed potatoes I 1 oz. butter 1 egg j Pepper and salt Season the potatoes, and add the butter ("melted), also half of the eggs, mix well, and form into an oval, or round border, paint over with the remainder of the egg, put on to a greased baking sheet, and bake until brown, then use. No. 206. RICE FOR CURRY. Wash halfia-pound of Patna rice, and throw it into plenty of boiling water containing one teaspoonful of salt to each quart ; allow this to boil quickly 15 minutes, or until the grains will break between the fingers ; pour on to a wire sieve, then pour over plenty of boiling water to wash away the starchy portion, put this in a warm oven or in front of the fire to dry, occasionally tossing it with a fork to keep the grains separate. No. 207. RICE BORDER (Savoury). £ lb. rice I 1 pint of good white stock A few drops lemon juice | Salt, pepper Wash the rice and boil until tender in the stock and until it absorbs all the stock, add seasoning, and when dry press into a wetted border mould ; turn out at once. No. 208. RICE BORDER (Sweet). Prepare as savoury, only substitute the stock with milk, and add sugar and flavouring to taste. HOME-MADE WINES. No. 209. CHERRY WINE. 8 lbs. marble cherries.