SAUCES

Two and a half ounces of butter, 1 onion, 1 large or 2 small carrots, a few pieces of celery, 1 tomato, ¹⁄₂ turnip, 1 thick slice parsnip, 2 or 3 pieces parsley, 1 clove, seasoning, browning, Maggi’s essence.

Method.—Slice the vegetables and let them simmer gently in one ounce of the butter for a quarter of an hour; then add a pint of boiling water, a teaspoonful of browning, a teaspoonful of Maggi’s essence, salt, pepper, nutmeg, and a dust of curry powder, and let it boil rapidly for ten minutes; at the end of the time draw the pan to the side of the stove and let the stock cook slowly for three quarters of an hour. When it is ready thicken it with two ounces of flour, and one and a half ounces of butter, cooked together, add a squeeze of lemon-juice, or a few drops of tarragon vinegar, and strain.

Two ounces of butter, 4 ozs. onion, 1 or 2 tomatoes, ¹⁄₂ a sweet apple, 2 teaspoonfuls sweet chutney, 1 dessertspoonful curry powder, 1 dessertspoonful flour, 1 teaspoonful tarragon vinegar (or lemon-juice), ³⁄₄ pint brown vegetable stock.

Method.—Slice the onion, tomatoes, and apple and fry in the butter until the onion begins to show signs of becoming a golden colour; then add the curry powder, and draw the pan to a cooler part of the stove, and let the contents simmer for twelve minutes. At the end of the time stir in the flour, taking care no lumps form, and when it is smoothly mixed with the butter, pour in the stock gradually, and stir until the sauce has boiled and thickened, then add the chutney and tarragon vinegar, and let it simmer for half an hour, when it should be passed through a gravy strainer into a basin (rubbing the ingredients through with the back of a small wooden spoon) to be re-heated when required.

Half a pint of thick white sauce, 1 raw yolk of egg, 1¹⁄₂ teaspoonfuls lemon-juice, ¹⁄₂ oz. butter.

Method.—Make the white sauce hot, ascertain that it has sufficient seasoning, and when it reaches boiling point draw the pan to the side of the stove and stir in the yolk of egg beaten up with the lemon-juiceand continue to stir for a few moments until the egg has thickened, but it must not boil or it will curdle and be spoilt. Then remove the pan from the stove and stir in the butter (which should be divided into little pieces) by degrees, and if the sauce is not to be used at once, keep it hot by placing the saucepan in a larger vessel of hot water. Dutch sauce is nice with almost any kind of vegetable (including potatoes), and also with macaroni.

Half a pound of tomatoes, 3 or 4 nice white sticks of celery, 1 oz. butter, seasoning, carmine, ¹⁄₂ pint white sauce.

Method.—Slice the tomatoes and cut the celery into small pieces; melt the butter in a saucepan, put in the vegetables, season them with salt, pepper, a very little powdered mace, and let them simmer (not fry) for ten minutes. Then add the white sauce and leave the pan where the heat is moderate until the vegetables are quite tender, but the sauce must not be allowed to boil. When it is ready, add a few drops of carmine and a squeeze of lemon-juice, and pass it either through a perforated gravy strainer or a sieve, and re-heat it carefully, letting it only just reach boiling point.

Three or four large tomatoes, 1¹⁄₂ ozs. sliced onion, 1¹⁄₂ ozs. butter, 1¹⁄₂ pints thick brown sauce, seasoning, Chili vinegar, carmine.

Method.—Cut the tomatoes into slices and fry them gently with the onion in one ounce of the butter; season with salt, freshly-ground black pepper, nutmeg, and a dust of castor sugar, and as soon as the tomatoes are quite soft, add the brown sauce, a few drops of Chili vinegar, and sufficient carmine to make it a clear red; then pass it through a sieve and re-heat it when required, stirring in the remaining half ounce of butter after taking the saucepan from the stove; this will add richness to the sauce, but it should not be re-heated after the butter is put in, or it will become oily instead of blending with the sauce.

One onion, a few pieces of celery, 2 or 3 thin strips lemon-peel, 2 or 3 pieces parsley, small blade of mace, salt, pepper, ³⁄₄ pint milk, ¹⁄₄ pint Plasmon stock, 2¹⁄₂ ozs. butter, 2 ozs. flour.

Method.—Cut the onion in slices and put it into a saucepan with the celery and one ounce of butter, and let it simmer gently for ten minutes, taking great care that the butter does not become discoloured, then add the milk, Plasmon, lemon-peel, parsley, mace, salt, and pepper, and let the stocksimmer gently (it must not boil) until the vegetables are soft, when it should be strained into a basin. Melt the remainder of the butter in a saucepan and stir in the flour. As soon as the latter is well mixed, pour in the flavoured milk, by degrees, stirring quickly all the time with a wooden spoon, so that no lumps may form; then place the pan on a slightly hotter part of the stove, so that the sauce may boil and thicken satisfactorily. If carefully prepared, it will be perfectly smooth, otherwise it should be passed through a gravy strainer; if an additional half ounce of butter can be spared, it will improve the sauce to have it stirred in the last thing before it is served.

One onion, 1 carrot, 1 small turnip, a few pieces of celery, a thick slice of parsnip, 2 artichokes, a little bunch of parsley, a little piece of lemon-thyme, 1 clove, a little piece of mace, salt, pepper, ¹⁄₂ pint milk, ³⁄₄ pint water or Plasmon stock, 1 oz. of crumbs from a milk loaf.

Method.—Slice the vegetables and put them into a saucepan with the water, bread, herbs, and seasoning; let the water or stock reach boiling point, and then simmer for half an hour; at the end of the time add the milk and simmer again for twenty minutes, when the stock should be strained and put aside until it is required.

LETCHWORTHTHE TEMPLE PRESSPRINTERS

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