can also be made by using water, in which a teaspoonful Carnos or 1/2
teaspoonful Marmite to the teacupful has been dissolved, instead of the
brown stock. Some mushroom ketchup is a good addition.
Sauce Piquante.
Stew some shallots in butter till quite cooked. Stir in a dessert spoonful
flour and allow to brown. Add juice of a lemon and seasoning of cayenne,
clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls
diluted extract or ketchup and water. Boil gently for 10 to 15 minutes,
then strain.
Walnut Gravy.
This excellent sauce will be new to many, and some who, like the immortal
"Mrs Todgers," are at their wit's end to provide the amount of gravy
demanded, "which a whole animal, not to speak of a j'int, wouldn't do," may
be glad to give it a trial. Take 2 ozs. grated walnuts. These should be
run through a nut mill. Make 1 oz. butter hot in saucepan, add the walnuts
and stir till very brown, but be careful not to burn. Add a tomato peeled
and chopped, or a little of the juice from tinned tomatoes, a teaspoonful
grated onion, and a very little flour. Mix well over the fire, and add
slowly a breakfastcup brown stock or prepared Extract. Simmer gently for
about 20 minutes. It may be strained or not, as preferred.
Tomato Sauce.
Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp. In a
saucepan melt 1 oz. butter and add a little grated onion and the tomatoes.
Simmer till cooked. Stir in a little flour or cornflour, and when that is
cooked rub through a sieve. A little ketchup or lemon juice may be added to
taste.
Mayonnaise Sauce.
Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or
4 tablespoonfuls salad oil, by a few drops at a time, beating all the while
with a fork. Add the juice of a lemon, a little Tarragon vinegar and castor
sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little
cream at the last.
Mint Sauce.
Melt 1 tablespoonful castor sugar in a gill boiling water. When cold add
same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped
small.
Curry Sauce.
Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint
Brown Sauce or Piquant Sauce.
Bread Sauce.
Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion,
and pour over 2 cupfuls white stock or milk and water. Let stand for a
little with plate over, then cook gently till quite smooth. Add seasoning
of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of
egg or a little cream, and rub through a coarse sieve.
Sweet White Sauce.
To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring
preferred. A yolk of egg beat up is an improvement.
Cocoanut Sauce.
To above sweet white sauce add when cooking, 2 ozs. cocoanut cream. Stir
till dissolved. A little dessicated cocoanut will do, but the cream is much
handier and nicer, as one has the rich cocoanut flavour without the tough
fibre.
Almond Sauce.
1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz.
almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2
teaspoonfuls lemon juice.
Beat butter and sugar to a cream. (It should be quite light and frothy.)
Add water and lemon juice by a drop or two at a time while beating. It
should look like clotted cream. Sprinkle the almonds over. Excellent with
pudding or stewed fruit.
Lemon Sauce.
Make a teaspoonful cornflour smooth in saucepan with a little cold water.
Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar. Let boil
a minute or two. If flavour of rind is liked, grate that in. Add a little
Carmine to colour.
Apple Sauce.
Pare, core and mince 4 to 6 apples. Stew in jar with moist sugar and a few
cloves or bit of lemon rind. Remove the latter before sending to table.
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