A Handbook of Cookery for a Small House

yolk and white of one hard-boiled egg, add the yolk of one raw one, six spring onions, a little parsley, pepper and salt. Mix with one tablespoonful of vinegar and two of best salad oil. _50. Bread Sauce_ Peel and cut into quarters one onion and let it simmer in a pint of milk till perfectly tender. Break one-fourth pound stale bread into small pieces or grate it into crumbs, put it into a clean saucepan and strain the milk from the onion over it; cover it with the lid and let it remain an hour to soak. Beat it briskly with a fork, add a little salt, a small pinch of cayenne pepper and either a little cream or a piece of butter the size of a walnut. _51. Brandy Sauce for Christmas Pudding_ Bring to a boil half a pint of milk, mix in a large basin one tablespoonful of cornflour with a little cold milk, to a very stiff paste, pour into it the boiling milk, stirring one way all the time, add two large tablespoonfuls of powdered sugar, two wineglasses of brandy and serve in a sauce boat, very hot. _Note_: If the cornflour is mixed very stiff and the milk is poured in while boiling, the sauce will thicken and there will be no need to return it to the saucepan to boil again. _52. Curries_ _Rice._ The cooking of rice is the principal part in preparing a dish of curry. The rice must be snowy white in appearance and so dry when cooked that each grain is perfectly detached. Wash your rice in ten waters so as to get rid of all floury dust. Have a saucepan ready with boiling water (in the proportion of three pints to a quarter of a pound of rice) with a good pinch of salt. Pour the rice into the saucepan and boil fast with the lid partly off (so that it does not boil over) for twelve minutes. Drain off nearly all the water, then shutting the lid tight, put the saucepan at the side of the