319.—ARROWROOT SAUCE, CLEAR.
Ingredients.—½ a pint of cider (equal quantities of wine and water, or any kind of fruit-juice may be substituted), 1 level dessertspoonful of arrowroot, sugar to taste, cinnamon, lemon-rind, or other flavouring ingredient.
Method.—Simmer the flavouring ingredient in the cider for 10 minutes. Mix the arrowroot smoothly with a little cold water, strain the cider into it, stirring meanwhile, and replace in the saucepan. Add sugar to taste, simmer gently for 4 or 5 minutes, then serve.
Time.—About 15 minutes. Average Cost, 5d. to 6d., when cider is used.
320.—BRANDY SAUCE. (Fr.—Sauce au Cognac.)
Ingredients.—½ a pint of water, ½ a wineglass of brandy, 4 ozs. of loaf sugar, ½ an oz. of cornflour, nutmeg if liked.
Method.—Mix the cornflour smoothly with a little of the water, and put the rest into a copper saucepan with the sugar. Boil and reduce to a thin syrup, skimming occasionally, add the cornflour to the syrup, stir until it boils, then add the brandy, and serve.
Time.—About ½ an hour. Average Cost, from 3½d. to 4d.
321.—BRANDY SAUCE. (Fr.—Sauce au Cognac.)
Ingredients.—¼ of a pint of milk, 1 teaspoonful of arrowroot or corn-flour, 1 teaspoonful of castor sugar, the yolk of 1 egg, a wineglassful of brandy.
Method.—Mix the arrowroot and milk smoothly together, pour into a small saucepan, and stir until it boils, add the sugar, and draw aside to cool slightly. Mix the brandy and egg together, pour the mixture into the sauce, stir until it thickens, and serve.
Time.—About 15 minutes. Average Cost, 5d. to 6d. for this quantity.
322.—CARAMEL SAUCE. (Fr.—Sauce au Caramel.)
Ingredients.—½ a pint of syrup, 1 oz. of loaf sugar, 1 dessertspoonful of arrowroot, vanilla-essence, cream.
Method.—Brown the sugar in a copper saucepan, add the syrup, and boil gently for 10 minutes. Blend the arrowroot smoothly with a little cold cream, stir it into the sauce, simmer for 3 or 4 minutes longer, then add vanilla-essence to taste. Strain, and use as required.
Time.—25 minutes. Average Cost, 4d.
323.—CHANTILLY APPLE SAUCE. (Fr.—Sauce Chantilly.)
Ingredients.—1 lb. of cooking apples, 1½ ozs. of castor sugar, 1 oz. of butter, ¼ of a pint of cream.
