Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne.

  • Arthur Gay Payne
Date:
1911
Catalogue details

Licence: In copyright

Credit: Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    49/200 (page 45)
    sufficient if the essence is strong, but essence of almonds varies p-eatly in strength. The sauce can be coloured pink with a tew drops of cochineal. r a li+film0nd ?aUCG (clear)-—'Thicken half a pint of water with a little corn-flour sweeten it with white sugar, add a dozen drops of essence of almonds and a few drops of cochineal to colour it pink. The sauce is very suitable topour over custard puddings made m a basin or cup and turned out on to a dish, it is also very cheap. Apple Sauce.—Peel say a dozen apples; cut them into quarters; and be very careful in removing all the core, as many a child is choked through carelessness in this respect. Stew wwf 63 Ti# ht]Ie Wa!Gr tU1 the^ become a pulp, placing uith them half a dozen cloves and half a dozen strips of the yeHow part only of the outside of the rind of a fresh lemon ol the size and thickness of the thumb-nail ; sweeten with brown sugar, that known as Porto Rico being the most economical. Add a small piece of butter before serving. Arrowroot Sauce.—Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar. The sauce can be flavoured by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum. This sauce can, of course, be coloured pink with cochineal. F Artichoke Sauce.—Proceed exactly as if you were making artichoke soup, only make the puree thicker by usin- less liquid A simple artichoke sauce can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing them through a wire sieve, and flavouring with pepper and salt. Asparagus Sauce.—Boil a bundle of asparagus and rub all the green, tender part through a wire sieve, till it is a thick pulp, flavour with a little pepper and salt, add a small piece of butter, and a little spinach extract (vegetable colouring sold in bottles) in order to give it a good colour. Bread Sauce.—Take some dry crumb of bread, and rub through a wire sieve. The simplest plan is to turn the