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

stock or water, let them simmer till they are tender, and then thicken the sauce with a little brown roux, and flavour with pepper and salt. ORANGE CREAM SAUCE FOR PUDDINGS.--Take a large ripe orange and rub a dozen lumps of sugar on the outside of the rind and dissolve these in a small quantity of butter sauce, and add the juice of the orange, strained. Now add a little cream, or half a pint of milk that has been boiled separately, in which case the sauce will want thickening with a little white roux. Rubbing the sugar on the outside of the rind of the orange gives a very strong orange flavour indeed--far more than the juice of almost any number of oranges would produce, so care must be taken not to overdo it. This is what French cooks call zest of orange. PARSLEY SAUCE.--Blanch and chop up sufficient parsley to make a brimming tablespoonful when chopped. Add this to half a pint of butter sauce, with a little pepper, salt, and lemon juice. It is very important to blanch the parsley, _i.e._, throw it into a little boiling water before chopping. PINE-APPLE SAUCE.--Take a pine-apple, peel it, cut it up into little pieces on a dish, taking care not to lose any of the juice, place it in a saucepan with a very little water, just sufficient to cover the pine-apple; let it simmer gently until it is tender, and then add sufficient white sugar to make the liquid almost a syrup; a teaspoonful of corn-flour, made smooth in a little cold water, can be added; but the sauce should be of the consistency of syrup, and the corn-flour does away with the difficulty of making it too sickly. The juice of half a lemon may be added, and is, perhaps, an improvement. PLUM SAUCE.--When made from ripe plums, take, say, a pound, and place them in a stew-pan with a very little water and a quarter of a pound of sugar. Take out the stones and crack them. Throw the kernels into boiling water so that you