The week end novels book of cookery

Anchovy Sauce. , 4 pint white sauce, made with fish-stock or water 1 teaspoon anchovy essence 2 or 3 drops lemon juice Make in the same way as white sauce, and add flavouring of anchovy and lemon juice. Mint Sauce. 1 gill vinegar 1 dessertspoon castor sugar 3 tablespoons chopped mint 2 tablespoons boiling water Chop up the mint, add the sugar, and pour on the boiling water. Allow to stand till cool and then add the vinegar. | Horse-radish Sauce. liozs. grated horse-radish 1 tablespoon white vinegar 40z. margarine 1 teacup milk 1 teaspoon castor sugar Seasoning Mix all the ingredients together except the milk. Melt the margarine in the milk. When cool add to the horse-radish, ete. DR 6) Ran 6 Pe 6 9 in 0 Re 6 § Him 8 P< 6 $e 6 Pe i Pa 8 Pa 8 Pe Pe Pt ff a SP“ 6 9 Ta Pa 6 ! Part pho 9-89 See 9s pe 9 <Ra 6 FS SS Ps 6 Fs 5 Re Fe Ss 8 8 PS “El 6 BR 6 fs Se F 9 Ee 6 9 St Pie S 9 Rf PRs 6 Pf P< of a i 6 8M ff Se a aL a ee ee ela t t t t ! t t ( é ! ! t Mustard Sauce. ldozs. flour 1 tablespoon mustard 2ozs. butter seal ay 1 teaspoonful vinegar 1 pint beef liquor or water 1 teaspoonful sugar Melt Ijozs. of the butter, add the flour, and cook. Then add the liquor in thirds and bring to the boil, stirring carefully. Blend the mustard with a little water and add it, and the vinegar and sugar to the pan Then add the extra $oz. butter in small pats, whisking well. Do not allow the sauce to boil after adding the butter, but keep at an even temperature all the time. Chocolate Sauce. 2ozs. chocolate (plain) 1 teaspoon vanilla essence 4 pint water loz. sugar 40z. cornflour . Blend the cornflour and dissolve the chocolate with a little of the water and put the remainder on the boil. Then add the dissolved chocolate and pour over the blended cornflour. Mix well, and return all to the pan, add the sugar, and cook thoroughly. Béchamel Sauce. % pint milk 5 peppercorns 1 shallot or small onion loz. flour Small piece carrot loz. margarine Small piece celery 2 tablespoons of cream 1 bay leaf - Salt Allow the milk, vegetables, bay leaf and peppercorns to come to the boil. Then cover the pan and allow to stand in a warm place for 5 minutes. Strain off the milk and with it make a white sauce, using the flour and margarine. Boil for 10 minutes and add the cream last of all. Jam Sauce. . 1 teacupful of water 1 teaspoonful of arrowroot, blended 4 lumps of loaf sugar with a little water 2 tablespoons jam Rind and juice of half a lemon Boil the water, sugar, jam and lemon juice for about 10 minutes, Add the blended arrowroot and serve, Sweet Lemon Sauce. 1 dessertspoonful flour Teacupful milk and water lteaspoonful sugar . Rind and juice of half a lemon Blend the flour with a little cold water and add to it the boiling milk, Boil-again for about 5 minutes and add the sugar, grated rind of lemon and lemon juice. 6 Rae 69 Ta 6 Cn kPa FPS Pa Pf fe PNG BaF Bae 6 fla a PG PS TP ee ee ee ee ee B28 9S 1 Oa 8 PR dO SR 6 < ee Pe oO SA a EP Wet a yee ST Was > OS iS ere sat Grae tes Rae “hr a Tr run, ~ Leave } hour to set. SWEETS FOR SATURDAY AND SUNDAY. Vinegar Toffee. 4 teacupful vinegar % cup of margarine ijlbs. brown sugar. Melt margarine in saucepan. Add sugar and vinegar and boil very slowly, stirring all the time, until the mixture makes a soft ball when some of it is dropped into a cup of cold water. Grease - an enamel or tin plate, pour toffee on to it, and when it is beginning to set cut into sections. Lemon Drops. $lb. sugar ; 4 pint water 4 teaspoonful cream of tartar Juice of 1 lemon Boil sugar, water, and cream of tartar until the mixture