Household cookery

Cold water. \ tea-spoonful baking-powder. 3 oz. lard or butter. Mixture, 2 oz. sugar. Grated rind and juice of i 2 small eggs. lemon. 2 oz. butter. \ tea-spoonful baking-powder. 2 oz. savoy biscuits. Method, — Make a short pastry of flour, lard, or butter, etc. Roll out, and line a greased tin or plate with it ; decorate the edges with cut leaves of pastry. Beat butter and sugar to a cream ; add eggs (well-beaten), grated lemon-rind, strained juice, the savoy biscuits (crushed), and baking-powder. Pour this mixture over the pastry, and bake in a quick oven from 30 to 40 minutes. When baked, sprinkle with fine sugar, and serve. Yorkshire Pudding \ lb. flour. \ pint milk. I egg. \ tea-spoonful salt. I oz. dripping. Method. — Mix flour and salt; make a hole in centre of flour, break in egg, add a little milk, mix with a wooden spoon till all the flour is taken up and a thick batter is formed. Beat well, then add rest of milk. Put dripping in a baking-tin, place in the oven till quite hot. Pour in the batter. Bake in a quick oven about 30 minutes. Batter is much lighter if made some time before it is required. Prepare batter as above for pancakes. Hints on making Sauces The foundation of most sauces consists of butter, flour, and liquid. The liquid used in making savoury sauces should be either stock or milk and water. In making sweet sauces, milk or milk and water should be used. Proportions for making sauces are, i oz. butter, i oz. flour, i pint Uquid. Sauces used for coating and binding are necessarily much thicker than those served in the tureen, consequently a less quantity of liquid is used to same proportion of flour. In making sauce, the flour must be well cooked before the whole of the liquid is added, the remainder of the liquid being carefully stirred in just before serving. SAVOURY SAUCES White Sauce I oz. butter. i pint milk, or J pint milk and Seasoning to taste. J pint water. I oz. flour. Method. — Melt butter in a saucepan, mix in flour, add milk or milk and water, slowly stirring with a wooden spoon till it boils. Cook for a few minutes ; add seasoning and a few drops of lemon-juice. Serve in a sauce tureen. Bread Sauce 2 oz. bread-crumbs. i oz. butter. Small piece of onion. Blade of mace. Seasoning. \ pint milk. Method, — Put milk, onion, and blade of mace into a pan, place by the fire to infuse, but not boil. Take out the onion and mace, stir in the crumbs, add butter and seasoning. Simmer for 5 minutes, and serve. Onion Sauce 2 or 3 onions. I oz. flour. Seasoning. I oz. butter. \ pint milk, or milk and water. Method, — Peel the onions, boil till soft, strain and chop finely. Melt butter in a pan, mix in flour, add milk and water slowly; stir till it boils. Add onions and seasoning, boil up again, and serve. Parsley Sauce I oz. butter. i oz. flour. \ pint milk. i table - spoonful chopped Seasoning. parsley. Method, — Melt butter, mix in flour, add milk slowly; stir till it boils. Add seasoning, and just before serving add the chopped parsley. Mayonnaise Sauce I raw yolk of egg. Pinch of salt and pepper. Salad oil. A little lemon-juice, if liked. \ tea-spoonful raw mustard. I table-spoonful vinegar. A few drops of tarragon and chilli vinegar.