The Skilful Cook Part 17

Jam Sauce.

_Ingredients_--3 tablespoonfuls of red jam.

pint of water.

1 oz. of lump sugar.

Juice of half a lemon.

_Method._--Boil the jam, sugar, and water together for three minutes.

Add the lemon juice, and strain.

The lemon may be omitted if the flavour is not liked.

Apple Sauce, No. 1.

_Ingredients_--6 good-sized apples.

1 oz. of b.u.t.ter.

1 tablespoonful of moist sugar, or more, according to taste.

gill of water.

_Method._--Wash the apples and slice them, but do not peel or core them.

Put them in a stewpan with the water, b.u.t.ter, and sugar.

Stew gently for about thirty minutes, stirring occasionally.

Rub them quickly through a hair sieve, and put the sauce in a hot tureen.

The hair sieve keeps back the rind and pips.

Apple Sauce, No. 2.

_Ingredients_--6 large apples.

1 oz. of b.u.t.ter.

1 tablespoonful or more of moist sugar.

gill of water.

_Method._--Peel, core, and slice the apples.

Stew them with the water, sugar, and b.u.t.ter until tender.

Then beat to a pulp with a fork.

Mint Sauce.

_Ingredients_--3 tablespoonfuls of finely-chopped fresh mint.

1 tablespoonful of sugar.

pint of vinegar.

_Method._--Mix all together, and let the sauce stand for an hour before serving.

Horse-radish Sauce.

_Ingredients_--1 stick of horse-radish.

gill of cream.

1 tablespoonful of vinegar.

gill of milk.

1 teaspoonful of ready-made mustard.

1 teaspoonful of castor sugar.

Pepper and salt.

_Method._--Sc.r.a.pe the horse-radish finely, and mix with all the other ingredients.

If cream is not to be had, use milk thickened with a little cornflour.

But it is not so good.

Gravy for Made Dishes.

_Ingredients_--1 lb. of gravy beef.

1 quart of water.

A piece of onion, carrot, and turnip.

1 sprig of parsley.

Thyme and marjoram.

Pepper and salt to taste.

_Method._--Cut the beef into small pieces.

Put it with the vegetables into a stewpan with the water, and simmer very gently for four hours; then strain.

If a thick gravy is required, thicken with one and a half ounces of flour; add pepper and salt to taste.

To this gravy may be added a little sauce, catsup, port or sherry wine, &c., according to the purpose for which it is required.

Sc.r.a.ps of cooked meat and bones may be subst.i.tuted for the fresh meat where economy must be studied.

Glaze.

Boil down one or two quarts of second stock (which will jelly when cold) until it is quite thick, and coats a spoon. One quart may be boiled down to a quarter of a pint.

Pour it into a jar.

When wanted for use, put the jar to stand in a saucepan of boiling water until it is dissolved.