Hilda's "where is it?" of recipes

Ingredients. 4 tablespoonfuls of cold Gravy, 3 teaspoonfuls of Mustard. I tablespoonful of Chutney Paste, 3 teaspoonfuls of Salt. I tablespoonful of Ketchup. i teaspoonful of Butter. A pinch of Sugar, Mix all these ingredients as smooth as possible ; warm it well. Brown your cold meat in a little butter ; then add to the mixture and simmer for a few minutes. SAUCE (MELTED BUTTER), FOR FISH, ETC. Mix the proportion of a teaspoonful of flour to two ounces of butter. Rub the flour and butter in a saucepan ; add two tablespoonfuls boiling water, or milk, which is better than water, and if milk is used less butter is required. SAUCE FOR PUDDINGS. (Bessie's Recipe.) Ingredients. \ a cup of clear Brown Sugar. la cup of Water. ^ a cup of Sherry (or a wine- Dessertspoonful of Maizena. glass of Brandy). Stir maizena and sugar in half a cup of water till it is smooth, and let it boil ; then add the wine or brandy. Time, ten minutes. This will do for any boiled pudding. Cheap. SAUCE {BREAD). (My Mother's Recipe.) Ingredients. I pint of Milk. A small Onion. A cup of crumbled crumb of Bread. A Blade of Mace. A teaspoonful of Butter. A little Pepper and Salt Peel and cut the onion in quarters ; simmer in the milk till tender ; then take out. Stir the fine bread-crumbs into the boiling milk ; beat it with a fork very smoothly. Add the seasoning and butter and a little white pepper. Give "one more boil. To enrich the sauce a spoonful of cream may be added. Time altogether, half an hour. Serve with turkey, chickens, partridge, etc, •16 SAUCE (CAPER— CUSTARD— FISH). [S SAUCE {CAPER), FOR BOILED MUTTON. Add a few spoonfuls of capers to a good white sauce. SAUCE (CUSTARD), FOR TARTS AND PUDDINGS. Ingredients. 1 pint of Milk. 2 spoonfuls of Sugar, 2 Eggs. A spoonful of Brandy, Stir two well-beaten eggs into a pint of hot milk and pounded sugar — sweeten to taste — in a jug. Set the jug in a saucepan of boiling water, stir till the consistency of thick cream. Serve over puddings or handed round in a sauce-boat. Care must be taken not to let it boil. SAUCE (DUTCH), FOR FISH. (Mrs, Kotze's Recipe,) Ingredients. A tablespoonful of Tarragon Vinegar The Yolks of a or 3 Eggi. (or the thin part of Tomato Sauce ; 2 oz. of Butter, when bottled, the upper part will Some Salt, become quite clear). A tablespoonful of Cream. Whip up the yolks well in a small saucepan with the vinegar. Keep stirring over the fire till the consistency of rich custard. Don't let it boil. Then take the butter and stir that in on the fire ; keep stirring all the time. Lastly, add the cream. Time, about six or seven minutes. Must be served at once. SAUCE (EXCELLENT FOR FISH). (Mrs. Dwyer's Recipe.) Ingredients. \ a cup of Cream. A little Chilli Vinegar. I teaspoonful of Flour. A little Soy. I teaspoonful Anchovy Essence. A very little Cayenne Pepper. A piece of Butter, the size of a Walnut. Rub the flour and butter together ; set it on the fire with the cream, stirring well till boiled, for three or four minutes ; then add anchovy, chilli vinegar, a few drops of soy, and a pinch of cayenne. •17 S] SAUCE (HORSERADISH— OYSTER— PARSLEY). SAUCE {HORSERADISH). Scrape or mince the horseradish. Mix with a little gait, a teaspoonful of vinegar, a teaspoonful of sugar, and a tablespoonful of cream. Good with cold beef or mutton.