Page:Mrs Beeton's Book of Household Management.djvu/316

272 Method.—Put the sugar and water into a saucepan, and simmer for 10 minutes, then add the rest of the ingredients, bring to the boil, strain, and serve.

Time.—About 15 minutes. Average Cost, 4d. to 5d.

Ingredients.—½ a pint of water, 1 large glass of sherry, 1 tablespoonful (level) of sugar, 1 teaspoonful of arrowroot.

Method.—Mix the arrowroot with a little of the water and boil the remainder, pour it on to the arrowroot, stirring all the time. Return to the saucepan, add the wine and sugar, boil up, and serve. The colour may be improved by the addition of a few drops of carmine or cochineal.

Time.—About 10 minutes. Average Cost, 3d. to 4d. for this quantity.

Ingredients.—¾ of a pint of milk, 1 dessertspoonful of cornflour, sugar to taste, 2 or 3 thin strips of lemon-rind, salt.

Method.—Blend the cornflour smoothly with a little cold milk, and put the remainder into a saucepan. Add the lemon-rind and a pinch of salt, simmer gently for 10 or 15 minutes, then strain over the blended cornflour, stirring meanwhile. Return to the saucepan, sweeten to taste, simmer gently for 5 minutes, and use as required. Any other flavouring may be substituted for the lemon-rind.

Time.—About 20 minutes. Average Cost, 2d. to 2½d.

Ingredients.—½ a lb. of French prunes, 1 glass of port or sherry, 1 tablespoonful of lemon-juice, the finely grated rind of ½ a lemon, ½ a teaspoonful of powdered cinnamon, sugar to taste.

Method.—Simmer the prunes until tender, in just enough water to cover them. When cool, crack, and preserve the kernels. Replace the fruit and kernels in the stewpan, add sugar to taste, cinnamon, lemon-rind and lemon-juice, cook gently for 10 minutes, and pass through a fine hair sieve. Re-heat, add the wine, and a little water if too thick, and use as required.

Time.—About 1 hour. Average Cost, 8d.