Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

dozen cloves and half a dozen strips of the yellow part only of the outside of the rind of a _fresh_ lemon of the size and thickness of the thumb-nail; sweeten with brown sugar, that known as Porto Rico being the most economical. Add a small piece of butter before serving. ARROWROOT SAUCE.--Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar. The sauce can be flavoured by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum. This sauce can, of course, be coloured pink with cochineal. ARTICHOKE SAUCE.--Proceed exactly as if you were making artichoke soup, only make the puree thicker by using less liquid. A simple artichoke sauce can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing them through a wire sieve, and flavouring with pepper and salt. ASPARAGUS SAUCE.--Boil a bundle of asparagus and rub all the green, tender part through a wire sieve, till it is a thick pulp, flavour with a little pepper and salt, add a small piece of butter, and a little spinach extract (vegetable colouring sold in bottles) in order to give it a good colour. BREAD SAUCE.--Take some dry crumb of bread, and rub through a wire sieve. The simplest plan is to turn the wire sieve upside down on a large sheet of paper. The bread must be stale, and stale pieces can be put by for this purpose. Next take, say, a pint of milk, and let it boil; then throw in the bread-crumbs and let them _boil_ in the milk. This is the secret of good bread sauce. Add a dozen peppercorns, and place a whole onion in the saucepan containing the bread and milk, and place the saucepan beside the fire in order to allow the bread-crumbs to swell. It will be found that though at starting the bread sauce was quite thin and milky, yet after