My best 250 recipes

Mix a rounding tablespoonful of flour with half a cupful of sugar; add hastily half a pint of boiling water ; boil for a moment and pour, while hot, into one egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of one lemon or orange, or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla. My Best 250 Recipes 51 OUR COOKING SCHOOL SAUCE Wash and beat to a cream half a pound of butter; add gradually one cupful of powdered sugar, and, one at a time, the yolks of three eggs. When very light add a gill of boiling water and stir over hot water until the mixture thickens; then take from the fire and add eight tablespoonfuls of orange juice or other flavoring. Or add nutmeg and a little lemon juice. Use this sauce for plum or any rich boiled pudding. NUN'S BUTTER Wash, by pressing under water, a quarter of a pound of butter; beat to a cream, and add gradually half a pound of powdered sugar. When very light drop in the unbeaten white of one egg, beat for five minutes, add the second white and beat for five minutes again. Put the mixture in the serving-dish, dust it with grated nutmeg and stand on the ice. Serve this sauce with dumplings or hot puddings. CHOCOLATE SAUCE This is usually served hot as a sauce for ice cream. Put four ounces of grated chocolate, one cupful of sugar and half a cupful of milk over the fire ; stir until the sugar is dissolved, and boil until 52 My Best 250 Recipes the mixture forms a soft ball when dropped into ice water. This sauce should be served at once. GOLDEN SAUCE This sauce is also served with ice cream. Put a pint of cream in a double boiler ; when hot add the yolks of three eggs thoroughly beaten with half a cupful of sugar ; cook a moment ; take from the fire and add a tablespoonful of gelatine that has been soaking for fifteen minutes in half a cupful of cold milk. Strain, and when cold add the flavoring, which may be the juice and grated rind of an orange, vanilla or any flavoring in common use. VEGETABLE RECIPES Vegetables, as well as animal foods, contain nitrogenous substances. Fats are well represented, and while they resemble in chemical composition the animal fats, the fact remains that they produce less heat on combustion. They contain more olein and less of the solid components. To the vegetable kingdom we look for our carbohydrates, sugars and starches — both difficult materials to cook well. The remaining constituents, mineral salts, have great dietetic importance ; they are easily dissolved and lost in cooking. Potash in green vegetables is more abundant than soda; rice, however, contains a liberal allowance of the latter. Use salt with green vegetables and potatoes, but not with rice. Vegetable foods are recommended to persons with gouty diathesis and those inclined to uric acid conditions or rheumatism. Vegetable proteids do not yield uric acid. All vegetables should go over the fire in boiling water. Green vegetables must be cooked in salted water; underground vegetables and those containing starch in unsalted water. They must boil from the time they go over the fire until they are drained All vegetables containing sulphur, S3 54 My Best 250 Recipes as cabbage, onions and turnips, must be cooked in uncovered saucepans, or they will give off unpleasant odors. Add butter or fat after they are taken from the fire. All starchy vegetables are rendered difficult of digestion when cooked in heated fat. TO COOK RICE Wash half a pound of rice through several cold waters; drain, and stand it aside for thirty minutes. Sprinkle it slowly in two quarts of rapidly boiling water; boil continuously for fifteen minutes ; drain, pour over a cupful of cold water, toss it with a fork, and stand it in the oven for ten minutes to dry. Serve in an uncovered dish.