The Bile Beans cookery book

APPLE SAUCE. and cut up 1 Sibi apples, put them into saucepan with 3 tablespoonsful _ water and simmer until lapis soft. Beat well with fork, add sugar to taste, 1 oz. butter, little nutmeg oe serve either hot or cold. | Pa ere ah oe Sire aD _—Yolk of 1 egg (raw), 4 teaspoon dry mustard, pinch _ salt, $ pint salad oil, few drops vinegar, few drops lemon — juice. Mix yolk of egg, mustard and salt together in - round bottom basin with back of wooden spoon ; then _ add oil gradually drop by drop to stiffen sauce like butter, -then add vinegar and lemon juice. If sauce shows sign of curdling, few drops of lemon ‘may be added, and it should be worked until quite smooth again. CUSTARD SAUCE. with little cold milk. Put remainder of § pint milk _ into saucepan, and when it boils stir in cornflour, allow to boil for few mins., then add 1 oz. sugar and little favouring. Beat 1 ege well, pour sauce upon it, Stirring all time, but do not allow sauce to boil after egg is added. PARSLEY: SAUCE «—(Quick method). 1 pint milk, +% pint water, piece of butter size of small egg. Put in ‘Saucepan on gas to boil (having added pepper and salt), Mix 4 tablespoonsful flour with water to con- sistency ofcream., When milk boils, pour into basin, mix with paste and return whole lot into saucepan and boil up again. Note.—Wash parsley, then pour boiling watery on, and rinse. Chop and put into sauce, ‘This isa special tip to save time in chopping. BREAD SAUCE. stick 4 cloves into it, cut in two and simmer in 1 pint milk until tender, Crumble some stale bread or break _ bread into small pieces, and pour hot milk over it. Let soak for 4 hr., having strained onion from milk before bread is added ; the bread being crushed with _ fork. Put sauce back into pan to simmer for while, add 1 oz, butter, little pepper and salt, and pour into” tureen or basin. BOILED BEETROOT.—Piace beetroot in pan of boiling water, Do not wash or you are liable to break - tendrils and cause beetroot to bleed and destroy colour. Boil 14 to 2 hrs. When done, skin and slice with 3 ~- vinegar as a pickle, or serve with white sauce over as a vegetable, — ONION SAUCE. - untilquite tender, then chop finely, Melt I oz. butter _ im saucepan and stir in 1 oz, flour. When quite smooth, add + pint water, 4 pint milk, and boil well. Add chopped onions and seasoning, and boil again. INWZALID DISHE Ss. For invalids, meats should be of short-fibred, white description, such as chicken ; bread should be stale; vegetables fresh as possible; anything fat should be _ finely minced. Also, scrupulous cleanliness of all cloths, plates, ‘spoons, and all things used has a ten- _ dency to increase the invalid’s appetite, while a speck of dirt or anything unsightly may “turn the stomach ” of & weak error = onions, boil - MAYONNAISE SAUCE. (SALAD DRESSING). 2 1 _ Expert | Analyst’s — eS Report on Bile Beans W. LASCELLES- SCOTT, F.S.Se. ¢Lond.), Consulting Analyst, certified as follows: ““ Chemical and microscopical analysis, and other tests, prove to me that Bile Beans contain neither mercury in any form, nor other drastic purgative, but are of purely vegetable composition devoid of those irritant and lowering properties which make ordinary cathartics so unsuitable. * The distinct and slightly cumulative laxative action of - Bile Beans appears to be rather skilfully controlled by certain extracts possessing very valuable tonic and. chola- gogue qualities which render this medicament peculiarly effective in all ailments traceable to liver affections.” ‘ Late paescahag bs the sarah oe Se servatoire and Consulting Analyst ‘ to the Royal Dovunertons for a. ganate W. Saocet es ok Victoria, Fiji, and the Mauritius. § SCIENCE ENDO! ENDORSE —— ‘* SCIENCE SIFTINGS,’? the well-known journal, says :-~ “We have Satisfied ourselves that Bile Beans are of purely