Soups, savouries, sweets, with a chapter on breads

* Where Corydon and Thyrsis met, Are at their savoury dinner set. Of herbs and other country messes Which the neat-handed Phyllis dresses.* — L* Allegro. until they are quite soft. Pass all through a hair sieve and return to the saucepan. Mix the flour with a spoonful of cold water ; add it to the tomatoes, and boil for five or ten minutes, when the sauce will be of the thickness required. A soupçon of cayenne pepper and the addition of a small lump of sugar is considered by some to be an improvement to the same. Lentil Sauce* One onion, one ounce of butter, a dessertspoonful of flour, three-quarters of a pint of * vegetarian stock,* a teaspoonful of mushroom ketchup. Slice the onion. Fry it in the butter until it * His thirst he slakes <U some pure neighbouring brook, Nor asks for sauce where appetite stands cook,* Churchill. ]6 ' Great things were now to be achieved at tables With massy plate for armour ^ knives and forks For weapons ; but what Muse but Homer's able (His feasts are not the worst part of his works) is a nice brown colour. Mix in the flour and then the stock, stirring all the time. Continue to stir over the fire until it boils. Then draw the saucepan aside and leave it to boil for ten minutes. Just before serving add the ketchup and let the sauce run through a strainer into the entree dish. JSecbamel Sauce. Boil one pint of white meat stock, until it is reduced to half a pint. In a second saucepan put half a pint of thick cream and mix with it a dessertspoonful of fine flour. Boil for five minutes over a clear fire, stirring all the time. Add the boiling stock to it, and when perfectly mixed let the sauce stand on the stove ready for use. The flavouring To draw up in array a single day bill Of modem dinners V — Byron. * Ketchups soy, chili vinegar, or Harvey, Or by the Lord! a Lent will well-nigh starve ye.'' Byron. of this sauce depends entirely on the way the * stock' is flavoured. When cream is not procurable milk may be used ; but in this case, to make the sauce smooth and richtasting, the yolks of two eggs should be put into the tureen and the boiling sauce poured on them. 3ar&iniere Sauce* One and a half pint water, one large onion, two carrots, a small turnip, a tablespoonful of green peas, also of cut French beans ; a small stick of celery, two tablespoonfuls of mushroom ketchup, one ditto of soy, a bunch of herbs, salt to taste. Boil the water, add the carrots and onion, cut in dice ; when they are softened add the * Of Irish swains, potato is the cheer.* — Gay. * By that which lately hapned Una saw That this her knight was feeble and too faint ; . . . Other ingredients, and simmer until all are cooked soft, but not reduced to pulp. Take out the herbs and pour the sauce round the quenelles. 1Rai6in Ylectar Sauce. One half ounce butter, one dessertspoonful of flour, a quarter of a saltspoonful of grated nutmeg, half a pint of raisin nectar. Melt the butter and flour together in a porcelain-lined saucepan, and when smooth add the raisin nectar by degrees, stirring all the time with a wooden spoon.* Add the nut- * For stirring over the fire sauces or sweets thickened with flour, a * wooden spoon ' is better than a spoon, as the thickening is apt to be retained in the bowl of the spoon and produce lumps. The handle of a worn-out wooden spoon makes a * pin.' Therefore, to cherish him with diets dainty She cast to bring him where he chearen mighty Till he recovered had his late decayed plight,^ * Faerie Queene.' C 2 meg. Keep the pan on the fire five or six minutes to boil, stirring all the time. Serve hot in a sauceboat. CbccBC Sauce.