Domestic and economical cookery recipes

Put the yolks of the eggs, sugar, and sherry into a saucepan, and whisk over a very cool stove until it thickens. On no account allow it to boil Very good with plum pudding. No. 277. LEMON SAUCE. 1 oz. lump sugar l lemon Water (boiling) rather more than ^ pint 2 tablespoonsful water (cold) Arrowroot, a small dessertspoonful Rub the sugar on the lemon rind, till all the outer rind is removed. Put it into the boiling water. Mix the arrowroot with the cold water, pour in the boiling water, return to the saucepan and boil for one minute, add the lemon juice. If the lemon is a very large one, more sugar will be required. No. 278. WINE SAUCE. £ pint water (boiling) 2 tablespoonsful water (cold) £ pint sherry Sugar to taste Arrowroot, a small dessertspoonful Mix the arrowroot to a smooth paste with the cold water. Pour on the boiling water gradually, stirring well. Put it into a saucepan, add the wine, boil one minute, sweeten and serve This sauce may be coloured with a few drops of cochineal. No. 279. EGG AND WINE SAUCE. £ pint milk (boiling) ! 1 wineglassful sherry 1 egg j Sugar to taste. Beat the egg well, beat in the sherry. Pour on the milk, which must be almost boiling, and while doing so whisk the sauce quickly till it froths. It must be served immediately. No. 280. JAM SAUCE. 3 tablespoonsful jam | 3 tablespoonsful sugar | pint sherry Boil quickly for 20 minutes. Strain and serve. No. 281. WHITE SAUCE. 1 oz. butter 1 oz. flour 1 pint milk 2 tablespoonsful sugar Melt the butter, add the flour with the saucepan off the gas, stir in the milk gradually, return to the gas, and boil well for five minutes. Sweeten with the sugar. O No. 282. BRANDY SAUCE. 1£ ozs. butter 1 oz. flour J pint water | -f pint brandy | 2 tablespoonsful sugar Make as in preceding recipe, adding the brandy and sugar last of all. No. 283. ARROWROOT SAUCE. i oz. arrowroot, | \ pint water 1 oz. sugar j A little vanilla essence Put the water on to boil, then add the arrowroot, which has been mixed to the consistency of thick cream, with a little cold water. Boil for a few minutes, then add the sugar and flavouring. N.B. — Cornflour sauce may be made in the same manner. No. 284. PLUM PUDDING SAUCE. I A little grated lemon peel | pint thick melted butter A little grated nutmeg boil. No. 285. APPLE SAUCE (No. 2.) I gill sherry ^ gill brandy ^ oz. castor sugar Mix altogether and 2 lbs. apples £ lb. brown sugar 1 oz. butter Grated nutmeg 2 tablespoonsful water Peel and core the apples, cut in slices, put into a saucepan with all the other ingredients, and boil until the apples are quite soft, then rub through a fine sieve. No. 286. CHOCOLATE SAUCE. 3 ozs. grated chocolate Castor sugar to taste Essence ot vanilla to taste \ pint milk 1 well-beaten egg Dissolve the chocolate in the milk. Let it boil, then add vanilla and sugar to taste. When quite hot pour it on the egg, whisk all the time. Return to the pan and whisk over the gas till the egg is cooked but not curdled. Serve at once.