Page:Mrs Beeton's Book of Household Management.djvu/1503

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Ingredients.—½ a pint of vegetable stock, No. 8, 2 tablespoonfuls of walnut ketchup, salt and pepper.

Method.—Make the stock as directed, strain, season to taste, add the walnut ketchup, and serve. The colour may be improved by the addition of a few drops of caramel.

Time.—Altogether, 1 hour. Average Cost, 1½d. to 2d.

Ingredients.—2 ozs. of butter, 1½ ozs. of flour, 1 pint of vegetable stock, No. 8, 2 pickled walnuts coarsely chopped, 2 tablespoonfuls of walnut ketchup, salt and pepper.

Method.—Melt the butter, fry in it the flour gently until well browned, and pour in the stock. Stir and boil gently for 10 minutes, then season to taste, add the walnuts and walnut ketchup, and serve. A few drops of caramel may be added to improve the colour.

Time.—From 30 to 40 minutes. Average Cost, 4d. to 5d.

Ingredients.—1 lemon, 1 teaspoonful of cornflour, 2 tablespoonfuls of milk, ½ a pint of water, 1 teaspoonful of white sugar.

Method.—Peel the lemon thinly, boil the lemon-rind in the water, mix the cornflour with the milk to a smooth paste, and pour on the boiling water. Put it back in the saucepan with the sugar, and let it boil for 10 minutes; add the lemon-juice, and serve.

Time.—15 minutes. Average Cost, 2½d

Ingredients.—½ a lb. of fine flour, 2 ozs. of butter, 2 whites of egg, 1 yolk of egg, freezing-salt, milk, salt, cayenne.

Method.—Sieve the flour on to a board, make a well in the centre, add the butter previously creamed until soft and smooth, the well-beaten whites and yolk of egg, a good pinch of salt, and a little cayenne. Work it into a smooth paste, roll out rather thickly, and cut into narrow strips, which must afterwards be rolled with the hand into a round form. Cut the sticks about 4 inches long, brush them over with milk, sprinkle with coarse freezing-salt, and bake for about 10 minutes in a quick oven. Before serving, tie them in small bundles with coloured ribbon. If preferred, these sticks, which are also called "salt sticks," may be