Miss Cameron's cookery book

Half pint of white sauce, 1 teaspoonful of chopped tarragon, \ teaspoonful chili vinegar, salt and pepper taste. Mix all together, just heat up, and serve. Maitre d'H6tel Butter. Knead cold fresh butter on a plate with some chopped parsley, pepper, salt and lemon Juice (the parsley must to 6 first washed and scalded); * 3 * on ice till required. A pat of this butter is served upon broiled meat or fish and melts on the dish. Maitie oVHotel Sauce. One pint of white sauce, a teaspoonful of lemon juice, a t&blespoonful of finely-chopped parsley • which has been scalded. Heat the sauce, add the lemon juice, and season with pepper and salt. Just before sending to the table stir w the parsley. N.B. — The sauce must not be allowed to boil after the Parsley is added. Raw Marinade— No. 1. A sprig of parsley, one onion, the juice of a lemon, pepper *&d salt. Chop the onion and parsley very finely, add pepper a &d salt, and mix with the lemon juice. Raw Marinade— No. 2. A sprig of parsley, a sprig of lemon thyme, 1 bay leaf, a chopped onion or shalot, 2 ta-bloapoonfuls of oil, and 1 tablespoonful of vinegar, pepper and salt. Mix all together 011 a dish ready for use. Cooked Marinade. A bunch of sweet herbs, a sprig of parsley, an onion, ft *halot, a clove of garlic, a carrot, and 4 oz. bacon. Chop all together, fry for a minute or two> in an oz. butter, add salt and pepper, and boil for three minutes in a pint of liquid, half water, half vinegar. N.B. — These marinades are of frequent use in Harlots — that is, fillets of chicken, sole, or game, which are dipped in batter and fried, after lying two hours in the marinade. Panada. (Enough for Half a Pound of Cold Meat.) Ono oz. butter, 1 oz. flour, 1 gill of milk or stock. Melt the butter in a saucepan, take off the fire, and atir the flour smoothly in; add the milk or stock, return to the fire and boil for three minutes till the paste is firm and leaves the sides of the saucepan, flavour with salt, pepper, and a squeeze of lemon juice. French Panada. Make the same* as above, using bread crumbs instead of flour. Orange Sauce (Sweet). Grate the rind of 2 oranges and put in a stewpan with juice and pulp of 4, and 3 lumps of sugar; add to this a dessertspoonful of arrowroot, 1 oz. castor sugar, 1 glass of curacoa; stir over the fire till thick, and serve. Wine Sauce for Puddings. To a gill of melted butter add a glass of wine, rum, or brandy, a little grated lemon peel, and a spoonful of sugar. • Almond Cream Sauce. Blanch 1 oz. of sweet almonds and 6 bitter ones; pound them in a mortar with 4 oz. sugar and a tablespoonful of orange-flower water ; put them into a stewpan ; add a gill of cream and the yolks of 2 eggs ; whisk over a slow fire till it becomes a smooth, thick froth. This sauce is for puddings. Plum Sauce. Stone a pint of Orleans plums and put them into a stewpan with a gill of water and four ounces of sugar ; sfir them over a quick fire until the plums are dissolved, rub through a sieve, and servo with any steamed pudding. Brandy Sauce. Quarter lb. butter, J lb. castor sugar, 1 wineglassfill brandy. Rub the butter to a cream, add the sugar, and beat well ; mix in the brandy very slowly so as not to curdle the sauce. Place in a cool place until required, and serve in a small crystal // J3ru44efo Internationa/ 'GxAftition, Opened by the KING of the BELGIANS. GOLD MEDAL WAS AWARDED • EUREKA SELF- RAISING Coombs Flour * THIS BEING THE iniS BEING THE i 1 11th gold medal / \ the flour has \ / ANNUAL SALES EXCEED 6,000,000 LBS; NOW OBTAINED. SOLD IN 3d., 6d., 1/- AND 2/6 BAGS. Farrar's ss Roller. First Class Certificate awarded Oban, 1892. Silver Medal, Imperial Institute, 1896.