Cookery book

The liquid may be white stock, fish stock, milk or milk and water. Variations.—A foundation sauce of this kind may be varied by the addition of chopped parsley, capers, anchovy essence, grated cheese, or hard-boiled egg. Mustard Sauce may be made by mixing I teaspoonful of made mustard and 1 teaspoonful vinegar into 4 pint of flowing sauce made with water or fish stock. Hollandaise Sauce is made by adding 2 yolks of eggs and 1 teaspoonful lemon juice to 4 pint of thick white sauce. Apple Sauce 1 lb. of apples. + pint water. 1 oz. butter. A little grated lemon rind. 2 ozs. sugar. Method.—Peel, core, and cut up the apples, put them with all the ingredients into a saucepan and cook them very gently until tender. Rub the apples through a hair sieve or beat the sauce until it is quite smooth. Reheat and serve. When roast duck or pork is being prepared, the apple sauce may be cooked in the lower part of the oven to save using one of the top burners. Hot Brandy Sauce 1 tablespoonful of cornflour. 4 pint milk. 4 oz. castor sugar. 2 tablespoonsful brandy. Method.—Blend the cornflour with a little cold milk. Put the rest of the cold milk into a saucepan and bring it to the boil, then stir it on to the cornflour. Strain the sauce back into the pan. Stir until it boils and boil 10 minutes. Add the brandy and serve. Any other flavouring may be used instead of brandy. ————— Brandy Butter 3 ozs. butter. 3 ozs. castor sugar. 2 tablespoonsful of brandy. Method.—Cream the butter and sugar until they are quite smooth and white. Mix in the brandy. Pile into the dish in which the butter is to be served. Cover it with a basin and leave it in the refrigerator until quite hard. Bread Sauce 2 ozs. breadcrumbs. A little nutmeg or mace. 4 pint milk. 1 oz. butter. 1 small onion. 2 tablespoonsful of cream. 2 cloves. Method.—Stick the cloves into the onion. Place this in the milk and bring it just to boiling point. Add the bread, cover, remove from gas, and leave to steep in a cool place on hot-plate or on base-plate in oven for 1 hour. Remove the onion, then beat well | and add the butter or cream and seasoning. Note.—If bread sauce is allowed to boil after the bread is added, it will become very glutinous and unpalatable. Cranberry Sauce 2 pints of cranberries. + pint water. 4 ozs. sugar. Method.—Pick and wash the fruit and put it into a saucepan. Mash it with a fork and add the water and sugar, and cook gently. Rub the cranberries through a hair sieve. Reheat and serve. Horse-radish Sauce 2 ozs. grated horse-radish. 1 teaspoonful castor sugar. 1 tablespoonful vinegar. 4 teaspoonful made mustard. 1 gill cream. Pepper and salt. Method.—Whip the cream slightly, add all the other ingredients. Mix and serve. Mint Sauce 1 gill vinegar. . 2 tablespoonsful water. 3 tablespoonsful chopped 1 tablespoonful brown sugar. mint. — Method.—Dissolve the sugar in the water, add the vinegar and the mint. Mix well. Oiled Butter 2 ozs. fresh butter. Seasoning. Juice of half a lemon. Method.—Put the butter into a saucepan and melt it over a low gas flame, add the lemon juice and seasoning and pour it into a hot sauce boat. | Salad Dressing 1 level tablespoonful corn- Salt. flour. : Pepper. A small piece of butter or a_ I egg. dessertspoonful of oil. ’ 2 gill vinegar (3-4 table- 1 teacupful of milk. spoonsful vinegar). + teaspoonful made mustard. A little cold water. 2 teaspoonsful sugar. Method.—Mix the cornflour with the water to make a smooth paste, bring the milk to the boil, pour on to the cornflour. Return to the saucepan, add the butter and boil for 6-8 minutes. Allow to cool slightly, beat the egg well and stir it in with the seasonings, and sugar. Cook gently for 2 minutes without boiling. When cold add the vinegar and it is ready for use.