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

stand for ten minutes, when the shells can be removed; then cut up the six hard-boiled eggs into little pieces, add sufficient butter sauce to moisten them, make the whole hot, and serve. N.B.--Inexperienced cooks often think that hard-boiled eggs are bad when they are not, owing to their often having a tinge of green colour round the outside of the yolk and to their emitting a peculiar smell when the shells are first removed while hot All eggs contain a small quantity of sulphuretted hydrogen. FENNEL SAUCE.--Blanch and chop up sufficient fennel to colour half a pint of butter sauce a bright green, add a little pepper, salt, and lemon juice, and serve. GERMAN SWEET SAUCE.--Take a quarter of a pound of dried cherries, a small saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put them in a small saucepan with about a quarter of a pint of water, or still better, claret, if wine is allowed, and let them simmer on the fire gently for about half an hour; then rub the cherries through a wire sieve with the liquor--(of course, the lemon peel and cloves will not rub through)--and add this to a quarter of a pound of stewed prunes. This is a very popular sauce abroad. GINGER SAUCE.--The simplest way of making ginger sauce is to sweeten half a pint of butter sauce and then add a few drops of essence of ginger. A richer ginger sauce can be made by taking two or three tablespoonfuls of preserved ginger and two or three tablespoonfuls of the syrup in which they are preserved, rubbing this through a wire sieve, adding about an equal quantity of butter sauce, making the whole hot in a saucepan. GOOSEBERRY SAUCE.--Pick and then stew some green gooseberries, just moistening the stewpan with a little water to prevent them burning. Rub the whole through a hair sieve in order to avoid having any pips in the sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour. Colour the sauce a bright green with