Cookery for every household

1 gill picked shrimps or shrimp remains. 1 tea-sp. anchovy essence. Cayenne, salt. Lemon juice. Pound all together in a mortar, season to taste, and rub through a hair sieve. Prawn or Crayfish butter may be made in the same way. 772. Watercress Butter (Beurre de Cresson) Watercress. i Pepper, salt. Fresh butter. | Lemon juice. Wash some watercress very carefully, pick it from the stalks, and chop it finely. Then dry it in a cloth, and pound it in a mortar with as much fresh butter as it will take, or about 2 oz. butter to 1 good table-spoonful chopped watercress. When well pounded, season to taste, and spread on a plate to cool. Cut in fancy shapes, or use as required for small savouries. SWEET SAUCES 773. Apple Sauce (Sauce aux Pommes) \ lb. sharp green apples. 1 table-sp. brown sugar. 1 oz. butter. A pinch of nutmeg. | gill water. Wipe the apples with a damp cloth, peel, core, and slice them thinly with a silver knife, throwing the pieces into a basin of cold water. When all are sliced, drain the apple and put it in a lined saucepan with the water, sugar, and nutmeg. Stew slowly until reduced to a pulp, stirring frequently with a wooden spoon. Add the butter and mash until smooth, or rub through a hair sieve. Make thoroughly hot before serving. Sometimes a little cream is added at the last. Notes. — Apple sauce is frequently a bad colour owing to the apples being cut with a steel knife ; and the sauce stirred with a metal spoon, or an iron saucepan being used. The above directions must be carefully followed to ensure success. This sauce is used as an accompaniment to roast pork, roast duck, goose, or young pig. 774. Apricot Sauce (Sauce aux Abricots) 1 gill apricot puree. 1 gill water. 1 tea-sp. arrowroot or cornflour. 1 dessert-sp. sugar. 1 table-sp. sherry or 1 tea-sp. maraschino. 2 or 3 drops carmine. Make the puree from tinned apricots by rubbing four or five pieces through a hair sieve and making up the quantity with the syrup. Put this puree into a small lined saucepan, add to it the arrowroot broken with the cold water, and stir over the fire until it boils and thickens. Add the sugar, flavouring, and enough carmine to make it a pretty pink colour. Cook two or three minutes longer, and serve. Note. — Apricot jam may be used instead of tinned fruit, but a little water must be used to thin it down while sieving. The wine or liqueur may be omitted, and any other flavouring added to taste. 775. Arrowroot Sauce | pt. water. 1 dessert-sp. sugar. 1 dessert-sp. arrowroot. 1 oz. butter. Lemon juice. Put most of the water into a small lined saucepan and heat it over the fire. Mix the arrowroot with the remainder of the water, and when quite smooth add it to the rest. Stir over the fire until boiling, and cook at least 10 minutes. Add the sugar, lemon juice, and butter at the last. Any other flavouring may be used, or a little wine or fruit syrup may be added. This sauce may be coloured with a few drops of carmine or cochineal. 776. Banana Sauce (Sauce aux Bananes) 2 or 3 ripe bananas. 1 orange. 1 breakfast-cupful water Yellow colouring. 2 table-sps. sugar.