The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[1912?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. 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.

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    167. MARASCHINO SAUCE. 1 oz. butter. I ^ pint milk, i a few finely chopped I I teaspoonful chopped lemon-rind. | oz. flour. | £ oz. sugar. ! pistachio-nuts. I 1 tablespoonful maraschino. Melt the butter in a saucepan, stir in the flour, and add the milk ; bring to the boil, stirring all the time ; mix in the sugar, and simmer for ten minutes; then add the pistachio-nuts, lemon-peel, and maraschino. Average cost, 8d. Time required, 15 minutes. 168. MOUSSELINE SAUCE, SWEET. 1 whole egg and 2 yolks of eggs. | £ gill cream. | 1 oz. sugar. | I glass of Madeira. Put the eggs, sugar, and cream into a small saucepan ; place in a larger sauce- pan, containing boiling water, and whisk until creamy, but do not let it boil; add the wine, whisk again for a minute, and then serve. Average cost, lid. Time required, 10 minutes. 169. PINEAPPLE SAUCE. £ oz. cornflour. | 1 oz. castor sugar. | £ pint pineapple syrup. | \ gill sherry. Mix the cornflour with a little of the pineapple syrup. Put the rest on to boil with the sugar. When boiling, stir in the cornflour ; boil for ten minutes, add the wine and a little lemon-juice, if liked. Average cost, 6d. Time required, 15 minutes. 170. PUNCH SAUCE. 3 ozs. sugar. ] £ lemon. I 1 oz. butter. I \ gill brandy. I \ gill sherry. 1 gill water. | 1 orange. | £ oz. flour. I l gill rum. Peel the rind of the orange and lemon very thinly, put into a saucepan with the sugar and water ; bring to the boil, and simmer for fifteen minutes. Melt the butter in another saucepan, stir in the flour, add the water and sugar, with the peel strained out ; stir this until it boils, then add the brandy, rum, sherry, the juice of the orange, and a squeeze of lemon-juice. Let this get very hot, but not boiling. Average cost, Is. Time required, 20 minutes. 171. RUM SAUCE. 4 ozs. loaf sugar. | £ gill rum. | 1 gill water. | rind of 1 lemon. Rub the lemon on the sugar, taking care to have only the zest of the lemon (that is, the yellow part) ; put the sugar thus prepared into a saucepan with the water, boil for five minutes, then add the rum. Boil again, and serve. Average cost, 4d. Time required, 10 minutes. 172. RASPBERRY SAUCE. 1 gill raspberries. | \ gill red currants. | 1 oz. sugar. | oz. cornflour. | 2 gills water. Rub the raspberries and currants through a fine sieve, put this pulp into a saucepan with the sugar and water, boil together for ten minutes ; mix the corn- flour with a little water, and stir it into the sauce ; boil again for five minutes. When raspberries are not in season, jam may be used. Average cost, 6d. Time required, 20 minutes. In season in July and August. 173. SABAYON SAUCE. 1 oz. castor sugar. | 3 yolks of eggs. | £ gill cream. | \ gill Madeira wine. Put the sugar, yolks of eggs, and cream into a small saucepan ; place this in a larger saucepan, containing boiling water, over the fire ; whisk it until frothy, then add the wine ; continue whisking until it begins to thicken ; it is then ready.
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