Put the sugar into a saucepan with
as much water as it will just absorb. Boil to a clear syrup. Add the lemon
juice. Make hot, but do not boil.
5. TOMATO SAUCE.
Pour boiling water on the tomatoes, allow to stand for 1 minute, after
which the skins may be easily removed. Break the tomatoes (do not cut) and
put into a closely-covered saucepan. Put on one side of the range, or an
asbestos mat over a very low gas ring, and allow to cook slowly to pulp.
Serve.
This simple recipe makes the most delicious sauce for those who appreciate
the undiluted flavour of the tomato. But a good sauce may be made by
allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up
and thickening with wholemeal flour. A little butter may be added just
before serving.
6. WHITE SAUCE.
Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour
with a very little cold water in a basin. Pour the boiling milk into this,
stirring all the time. Return to saucepan and boil 5 minutes. Add a small
piece of butter just before serving.
7. BROWNING, FOR GRAVIES AND SAUCES.
Put 2 ozs. lump sugar in saucepan with as much water as it will just
absorb. Boil to a clear syrup, and then simmer very gently, stirring all
the time, until it is a very dark brown, almost black. It must not burn or
the flavour will be spoilt. Then add a pint of water, boil for a few
minutes.
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