Stir to a cream three ounces of butter, with a teacup of sifted sugar ; when very light, grate it thickly with nutmeg, and boil a teacup of wine and pour over boiling hot; beat until it foamS| and serve. Pudding Sauce, Ho. S. One teacup of sugar, the white of an ^g, a wine-glass of wine, the same of cold water — ^beaten to a cream. To be used in the place of cream. * Hard Sauce. Stir to a cream a quarter of a pound of butter and two coffee* eups of sifted sugar ; when perfectly light, add a glass of inne and beat it well in ; heap and shape it nicely on a glass dish^ and grate nutmeg over the top ; or you may heap it in a cone ind curl it over with the handle of a spoon ; begin at the bottom, 122 COOKERY FROM EJTERj.ENOE. mn the spoon-liuidle in half an inch deep and torn it down- wards ; do this in rows all ihe way np to the top; then grate nntmeg over it. * Cnatard Sanoe. Sweeten a pint of milk with white sugar, beat the yolks only of two eggs qnite light, mix gradually with the milk ; set the ▼essel in another of boiling water, and stir over the fire nntU it begins to stick to the spoon ; take it off, flavor with vanilla (if you use the essence, two teaspoonsful), and set it in a oool place for a couple of hours before dinner ; serve in a silver, glass or Ohina eream-pitcher. To be eaten with blancmange, boiled rioe or any cold dessert. * CurrantJelly Sauce. Melt in a sauce-pan over the fire a teacup^l of currant jelly, add to it a tablespoonftil of butter ; stir well together, pour in a glass of wine, give a boil up and pour over venison or mutton- steaks. * Lemon Sauce. Put a piece of butter the size of an egg into a sauce-pan over the fire ; when melted, stir in a coffeecup of sugar (white) and half a pint of boiling water ; when the sugar is dissolved, stir in a teaspoonful of corn-starch mixed in a little cold water, give a boil up, stirring all the time, and add a fine large lemon cut in slices. * Orange Sanoe. Make it the same as lemon, but substituting a fine large sliced orange✪ Orange Sauce instead of the lemon. Cream Sauce. * Stir to a cream half a cup of butter and a cup of sugar ; boil a teacup of cream✪ Cream Sauce and stir it boiling hot in the sugar and butter ; add a glass of wine and serve. SAUCER 123 Soyer'f Curry Sauea. '* Pat in a pan four good-sized onions sliced and two of peeled apples sliced thinly, with a quarter of a pound of butter, the same of lean ham cut fine, a blade of mace, four pepperooma, two sprigs of thyme and two bay-leaves ; stir them over a mo- derate fire until the onions become brown and tender, then add two tablespoonsful of curry-powder, one of vinegar, two of flouTi a teaspoonful of salt, one of sugar ; moisten with a quart of broth or water✪ Soyer's Curry Sauce ; boil until it adheres thickly to the back of the spoon ; pass all through a fine sieve, boil again for a few minutes and pour it out. If bottled, it will keep in a cool place in win- ter-time for a month. Any kind of meat, poultry, fish or game 18 excellent warmed in this sauce and served with boiled rice/' * Curry Powder. Three ounces of coriander-seed, the same of turmeriCy one ounce of black pepper, one of mustard, one of ginger, half an ounce of allspice, half an ounce of cardamom-seed and a quarter of an ounce of cumin-seed✪ Curry Powder. Put these ingredients in a cool oven for several hours ; when loarm (not hot) and thoroughly dry, put them in a mortar, pound them fine, sift them through a sieve and keep in a well-stopped bottle in a oool place. Keeps for yeais. Sauce Piquante. fOB OOLD MIAT OR FISH. Pound together in a mortar an ounce of grated horse-radish, half an ounce of salt, a tablespoonful of mustard, a quarter of an ounce of chopped onion, half a drachm of celery-seed and the same of cayenne pepper ; add gradually a pint of vinegar✪ Sauce Piquante, and let it stand for a week; then strain through a sieve and bottle for VEGETABLES. * White Potatoes.

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Stir to a cream three ounces of butter, with a teacup of sifted sugar ; when very light, grate it thickly with nutmeg, and boil a teacup of wine and pour over boiling hot; beat until it foamS| and serve. Pudding Sauce, Ho. S. One teacup of sugar, the white of an ^g, a wine-glass of wine, the same of cold water — ^beaten to a cream. To be used in the place of cream. * Hard Sauce. Stir to a cream a quarter of a pound of butter and two coffee* eups of sifted sugar ; when perfectly light, add a glass of inne and beat it well in ; heap and shape it nicely on a glass dish^ and grate nutmeg over the top ; or you may heap it in a cone ind curl it over with the handle of a spoon ; begin at the bottom, 122 COOKERY FROM EJTERj.ENOE. mn the spoon-liuidle in half an inch deep and torn it down- wards ; do this in rows all ihe way np to the top; then grate nntmeg over it. * Cnatard Sanoe. Sweeten a pint of milk with white sugar, beat the yolks only of two eggs qnite light, mix gradually with the milk ; set the ▼essel in another of boiling water, and stir over the fire nntU it begins to stick to the spoon ; take it off, flavor with vanilla (if you use the essence, two teaspoonsful), and set it in a oool place for a couple of hours before dinner ; serve in a silver, glass or Ohina eream-pitcher. To be eaten with blancmange, boiled rioe or any cold dessert. * CurrantJelly Sauce. Melt in a sauce-pan over the fire a teacup^l of currant jelly, add to it a tablespoonftil of butter ; stir well together, pour in a glass of wine, give a boil up and pour over venison or mutton- steaks. * Lemon Sauce. Put a piece of butter the size of an egg into a sauce-pan over the fire ; when melted, stir in a coffeecup of sugar (white) and half a pint of boiling water ; when the sugar is dissolved, stir in a teaspoonful of corn-starch mixed in a little cold water, give a boil up, stirring all the time, and add a fine large lemon cut in slices. * Orange Sanoe. Make it the same as lemon, but substituting a fine large sliced orange instead of the lemon. Cream Sauce. * Stir to a cream half a cup of butter and a cup of sugar ; boil a teacup of cream and stir it boiling hot in the sugar and butter ; add a glass of wine and serve. SAUCER 123 Soyer'f Curry Sauea. '* Pat in a pan four good-sized onions sliced and two of peeled apples sliced thinly, with a quarter of a pound of butter, the same of lean ham cut fine, a blade of mace, four pepperooma, two sprigs of thyme and two bay-leaves ; stir them over a mo- derate fire until the onions become brown and tender, then add two tablespoonsful of curry-powder, one of vinegar, two of flouTi a teaspoonful of salt, one of sugar ; moisten with a quart of broth or water ; boil until it adheres thickly to the back of the spoon ; pass all through a fine sieve, boil again for a few minutes and pour it out. If bottled, it will keep in a cool place in win- ter-time for a month. Any kind of meat, poultry, fish or game 18 excellent warmed in this sauce and served with boiled rice/' * Curry Powder. Three ounces of coriander-seed, the same of turmeriCy one ounce of black pepper, one of mustard, one of ginger, half an ounce of allspice, half an ounce of cardamom-seed and a quarter of an ounce of cumin-seed. Put these ingredients in a cool oven for several hours ; when loarm (not hot) and thoroughly dry, put them in a mortar, pound them fine, sift them through a sieve and keep in a well-stopped bottle in a oool place. Keeps for yeais. Sauce Piquante. fOB OOLD MIAT OR FISH. Pound together in a mortar an ounce of grated horse-radish, half an ounce of salt, a tablespoonful of mustard, a quarter of an ounce of chopped onion, half a drachm of celery-seed and the same of cayenne pepper ; add gradually a pint of vinegar, and let it stand for a week; then strain through a sieve and bottle for VEGETABLES. * White Potatoes.

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