Soups, savouries, sweets, with a chapter on breads

Half a pint of white sauce with the addition of the yolk of an egg, one teaspoonful each of tarragon and chili vinegar added immedi- ately before the sauce is poured into the sauce tureen. This sauce, like the above, must not be allowed to boil, and if it has to be made some time before it can be served it will run less risk of curdling if cooked in a hot water bath. * Myself by denial I mortify With a dainty bit of warden pie* Old Ballad. II STOCKS. * Hoiv feels The onion bulb your knife parts, pushins^ through its peels. Till out you scoop its clave wherein lie stalk and leaf And bloom and seed unborn T — Robert Browning. piquante Sauce* Two tablespoonfuls of chopped onions, or eschalot (which have been first washed in water and dried in a cloth), four tablespoon- fuls of tarragon or common vinegar, twelve tablespoonfuls of brown stock thickened with a saltspoonful of flour, half a tablespoonful each of chopped parsley and pickled gherkins, one bay-leaf, one lump of sugar. Put the onions, vinegar and bay-leaf into a saucepan, and boil. Then add the brown stock, parsley and gherkins. Boil together for five or six minutes. Take out the bay-leaf, add the sugar, and the sauce is ready for use. For vegetarians, ' vegetarian stock ' can be substituted for the brown stock. * Their tables ivere stored full to glad the sight J* — Pericles. 12 STOCKS. * He doth learft to make strange sauces, To eat anchomes and macaroni,'' Ben Jonson. Sauce for Hncbo\>i? XCoast Beat up slightly the yolks of two eggs. Add to them three tablespoonfuls of warmed cream or milk, and two drops of anchovy essence. Keep this in a basin near the fire until wanted. /IDusbroom Sauce^ Cut four medium -sized mushrooms into pieces the size of half an oyster. Put them into a saucepan with a teaspoonful of flour, half an ounce of butter, half a teaspoonful of ketchup, the juice of a quarter of a lemon, pepper and salt. Boil for a few minutes, stirring the flour smooth. Add half a pint of white stock and boil for fifteen minutes. The * IVhafs sauce for the goose is sauce for the gander.^ Beaumont and Fletcher. 13 STOCKS. * Such was the sauce of NawaFs noble feast,'' — Cowley. sauce will then be thick and smooth. Just before pouring it into the sauce-boat, add two tablespoonfuls of cream, or milk, if the cream cannot be had. Ctttrs Sauce* Two onions, a good-sized apple, one ounce of butter, a tablespoonful of flour; brown stock (or water browned with browning or soy) one pint ; a teaspoonful of Edmund s curry powder, half a teaspoonful of Edmund's curry paste, hah" a saltspoonful of salt. Peel the onions ; cut them and the apple into thin slices. Put these with the butter, the curry powder and paste, and the salt, into a saucepan. Simmer all together with tl^e lid * When thoUf perhaps, carnivorous sinner, hadst pullets yesterday for dinner /' — Gay. 14 STOCKS. •P. Hen. What hast thou found? PoiNS. Nothing but papers^ my lord, P. Hen. Lef s see what they be : read them. on till quite soft. Then stir in a tablespoon- ful of flour, and add the brown stock. Boil for twenty minutes ; then pass through a hair sieve or strainer. It is then ready for use. This sauce should be prepared the day before it is wanted, and whatever is to be curried should be soaked in it over-night. Haricot beans, Jerusalem artichokes, vegetable mar- rows, rice and macaroni are excellent curried in this way. XComato Sauce* Three large tomatoes, one small onion, half an ounce of butter, one teaspoonful of flour, half a pint of water ; pepper and salt to taste. Boil the tomatoes for twenty minutes or * PoiNS. JfeWi a capoKy 2J. 2</. Jtcm^ saui:e, 4</. Jtem, smM, two jsraHons, 5j. %d* King Henry IV. 15 STOCKS.