343.—MARMALADE SAUCE. (Fr.—Sauce Marmelade.) (Economical.)
Ingredients.—½ a pint of water, 1 tablespoonful of marmalade, 1 tablespoonful of sugar, 1 large teaspoonful of cornflour, 1 teaspoonful of lemon-juice.
Method.—Boil the water. Mix the cornflour smoothly with a little cold water, add it to the boiling water, stirring all the time. Put in the sugar and marmalade, simmer for 5 minutes, add the lemon-juice, and serve.
Time.—About 15 minutes. Average Cost, 2d.
344.—ORANGE SAUCE. (Fr.—Sauce à l'Orange.)
Ingredients.—¾ of a pint of milk, 1 glass of curaçoa, 2 yolks of eggs, 2 ozs. of castor sugar, 1 small orange.
Method.—Boil the milk, add the sugar, the grated orange rind, and a tablespoonful of orange-juice, simmer for 5 minutes, then cool slightly. Beat the eggs with a little milk, pour them into the saucepan, stir until they begin to thicken, then add the curaçoa, and serve.
Time.—About ½ an hour. Average Cost, 7d. to 8d. for this quantity.
345.—ORANGE SYRUP. (Fr.—Sirop d'Orange.)
Ingredients.—½ a pint of orange juice, the rind of 2 oranges, ¾ of a lb. of castor sugar.
Method.—Remove the rind in VERY thin strips; they should be almost transparent. Put the sugar, orange-juice, and rind into a saucepan, and simmer very gently for about ½ an hour. Remove the scum as it rises. Strain, and when cold, bottle for use. A little of this will be found an excellent flavouring for sweet sauces and custard.
Time.—From 40 to 50 minutes. Average Cost, 6d. to 8d.
346.—PLUM PUDDING SAUCE.
Ingredients.—1 glass of brandy, 1 glass of Madeira, 2 ozs. of butter, castor sugar.
Method.—Put the butter and 1 tablespoonful of castor sugar into a basin, and let it stand on or near the stove until the butter is melted. Stir in the brandy and Madeira, add more sugar if necessary, and when hot enough to use, either pour it over the pudding or serve separately in a tureen.
Time.—About ½ an hour. Average Cost, 10d.
