Domestic and economical cookery recipes

The egg may be omitted, in which case the sauce should be thickened with a small teaspoonful of cornflour. The cornflour is mixed with a little cold milk, the boiling chocolate is poured on it, it is then stirred over the gas till it has boiled for 2 or 3 minutes. In this case the vanilla must not be added till last of all. To half pint of plain white sauce, add a few drops of vanilla, half a wineglass of brandy, and castor sugar to taste. Almond sauce is made in the same manner, using almond essence instead of vanilla. Cream the sugar and butter well together. Add the brandy first, very gradually, stirring all the time, then a No. 287. VANILLA SAUCE. No. 288. FLAKE SAUCE A LA CAMPS. 2 ozs. castor sugar 2 ozs. butter ^ wineglassful sherry 1 wineglassful brandy little sherry. The sherry must be very carefully added or it will curdle the sauce. Sometimes only one tablespoonful of sherry will be necessary. It must at once be poured into the tureen in which it is to be served, and put away in a cool place until required. If disturbed after it has once been put into the dish, it will crumble and be quite spoiled. This sauce is very good indeed for Christmas puddings. “ A cold bedroom ? ’ “ Thought so “•Get a ‘Dragon’ gas tire in your bedroom!” * • PASTRY. No. 289. PUFF PASTRY. ^ lb. fine flour ^ lb. butter 1 teaspoonful lemon juice A pinch of salt l.yolk of egg Cold water to mix Rub the flour through a sieve to remove any lumps ; place the butter in a clean cloth and squeeze out all the moisture. Put the flour into a basin, or upon a marble slab, make a well in the centre, and drop in the salt, lemon juice, and yolk, add the cold water very gradually, and with the fingers work into a soft elastic paste, then knead until quite smooth. Roll out until about quarter of an inch in thickness. The butter should be of the same consistency as the dough, then press it out to half the size of the rolled out pastry, place it upon the pastry about a quarter of an inch from the edge, fold the pastry over it, and press the edges of the pastry lightly together. Roll out, being careful not to allow the butter to work to the surface, fold equally into three, allow it to stand in a cool place for 15 minutes. Place the open edges towards you upon the board, roll out again, fold into three as before, and allow to cool for 15 minutes after the friction of the rolling pin Repeat this until the pastry has been rolled out seven times after the addition of the butter, and it is then ready for use. H No. 290. GENOESE PASTRY. 3 ozs. flour 3 eggs 3 ozs. butter 3 ozs. castor sugar. Beat the eggs and sugar together for about twenty minutes, until they are of the consistency of cream. Rub the butter lightly into the flour, then stir the flour quickly and very lightly into the beaten eggs. If the flour be beaten in the pastry will be spoiled. Pour the pastry into a shallow cake tin lined with greased paper, and bake in a moderately hot oven about an hour. No. 291. FRENCH PASTRY. 5 ozs. flour 3 eggs 2 ozs. butter \ pint cold water 3 ozs. castor sugar