Cookery and housekeeping

Spread upon a tin plate, set upon the stove or in a very hot oven, and stir continually after it begins to colour until it is brown all through. Keep it always on hand. Make it at odd minutes, and put away in a glass jar covered closely. Shake up every few days to keep it light and prevent caking. Boiled Flour for Sauces, &c. Take a pudding basin ; press in as much best flour as you can with a spoon and the knuckles, until it forms a compact mass. Tie a cloth over and boil for twelve hours. Remove the cloth, and let it stand in the basin till the next day. Take the skin from the top ; grate or roll the T mass until smooth. Pass through a strainer, and put in a covered jar for use. All flour used for thickening should be previously cooked either as above, or by baking for many hours. Melted Butter. Take 6 ozs. of butter, 2 ozs. of flour, a pinch of salt. Divide the butter into three parts. Work the flour into one part of the butter, add water, and stir round with a spoon till the butter is melted, always stirring the same way. When this is heated by a slow fire, stir in the second portion of the butter. When this is melted on the fire, take the pan off, and stir in the third portion of the butter near the fire, but not on it. Dutch Sauce. 2 yolks of eggs. 2 tablespoonsful of vinegar with a little salt and white pepper reduced to a teaspoonful by boiling. 2 tablespoonsful of cold water. Stir on a slow fire with a wooden spoon for two or three minutes. Three ounces of butter ; divide into three parts ; stir in one part of the butter ; take off the fire. Then stir in the second part, and take off the fire ; then the third part. Finish with a spoonful of cold water. Black Butter. This is the special sauce for skate. Take \ lb. of butter and let it melt in the sauce- pan gradually ; then allow it to get quite hot and to become of a rich brown ; in another saucepan put three tablespoonsful of French vinegar, a pinch of salt and pepper ; let your butter cool, and pour through a strainer into the vinegar. Warm all together and serve in a sauce-boat. Fennel and Parsley Sauces. These sauces are merely butter sauce, into which chopped fennel or chopped parsley has been stirred, the last thing before putting into the sauce-boat Villeroi Sauce, This sauce may be made either with fish broth or meat broth. Make the usual roux with butter and flour. Let it be neither white nor brown, but of a yellow colour. Stir in the broth ; add a few mushrooms and herbs to flavour ; simmer for a quarter of an hour ; pass through a tamis. Reduce and thicken by stirring in the yolks of two or more eggs. The eggs must be added just before using the sauce ; the sauce being prepared long in advance. Care must be taken with all sauces in which eggs are used that the e^gg does not curdle, which it must do if cooked over a fierce fire. All entrees with which this sauce is used are described as ' a la Villeroi.' T2 Sauce a la Poulette.