Bread Sauce. — Into a saucepan put as miich fresh milk as will nearly fin a pint sauce- boat. Add to it a little salt, the same of grated nutmeg, a few peppercorns, a blade or two of mace, and a medium-sized white onion, chopped very fine. Let these boil together, but they must not be allowed to boil over. MHien the chopped onion is quite tender, the milk, &c., are fit for use. Grate into the sauceboat enough of stale bread-crumb to fill it about one-quarter full✪ Bread Sauce. Over this pour enough of the hot milk, pepper- corns and all, to soak it. Let it stand for two or three minutes ; then, after stirring up the heated milk, pour the rest of it over the bread, and stir all together. Be careful not to use too much bread-crumb, or the sauce will become tliick. Bread Sauce (another way). — Stew the head, neck, and legs of poultry with an onion, a little mace, peppercorns, and salt. Take ' one pint of the broth when strained, pour it hot over twelve ounces of bread-crumbs, boil for ten minutes, and add thi-ee table-spoonfuls of cream✪ Bread Sauce (another way). Time to make the broth, two hours. Bread Sauce (another way).— Cut a French roll, one day old, into thick slices. Put them into a clean saucepan ; add a few pepper- corns, one whole onion, a little salt, and boiling- milk enough to cover it. Let it sinuner gently by the side of the fire till the bread soaks up the milk ; then add a little cream, take out the onions, and rub the whole thi'ough a sieve. Serve very hot. Bread Sauce for Partridges.— Moisten soft crumb of bread in millv, and simmer it for about three-quarters of an hour, until it becomes of the consistency of thick bouillon. Th-sn add some butter, and season with pepper and salt. Bread, Short. — To one pound and a half of flour add the following ingredients :— a quarter of a pound of candied orange and lemon- peel, cut small ; the same of sweet almonds, blanched and cut ; loaf sugar ; and caraway comfits (some of the latter may be kept to j strew over the top of the bread). Dissolve a I pound of butter, and when it is getting cool pour it into the flour, and mix it quickly into I a dough, with half a pound more flour✪ Bread, Short. Then pour it into a large round cake of an inch in thickness ; divide it into four parts, and pinch the edge of each piece neatly with the thumb and finger ; strew the caraway comfits over the top, with small devices of orange or citron- peel. Lay the cakes on floured paper, which is I again to be placed upon tins, and bake ir. a I moderate oven. Time to bake, twenty-fi\t: to 1 thirty minutes. Probable cost, 3s. 6d. I Bread, Sippets of.— Cut slices of stale ] bread about the third of an inch thick, and trim into any form required. Fry them in I butter till some are dark, but not burnt, and I some a light bro-mi. "\ATien they are crisp, lay I them on a cloth to dry. When wanted to adhere to the edge of a dish, dip the end in a BBE (79) BBE mixtui'e of white of egg and flour. If the dish be made very hot the sippets will not stay in theii- places.

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Bread Sauce. — Into a saucepan put as miich fresh milk as will nearly fin a pint sauce- boat. Add to it a little salt, the same of grated nutmeg, a few peppercorns, a blade or two of mace, and a medium-sized white onion, chopped very fine. Let these boil together, but they must not be allowed to boil over. MHien the chopped onion is quite tender, the milk, &c., are fit for use. Grate into the sauceboat enough of stale bread-crumb to fill it about one-quarter full. Over this pour enough of the hot milk, pepper- corns and all, to soak it. Let it stand for two or three minutes ; then, after stirring up the heated milk, pour the rest of it over the bread, and stir all together. Be careful not to use too much bread-crumb, or the sauce will become tliick. Bread Sauce (another way). — Stew the head, neck, and legs of poultry with an onion, a little mace, peppercorns, and salt. Take ' one pint of the broth when strained, pour it hot over twelve ounces of bread-crumbs, boil for ten minutes, and add thi-ee table-spoonfuls of cream. Time to make the broth, two hours. Bread Sauce (another way).— Cut a French roll, one day old, into thick slices. Put them into a clean saucepan ; add a few pepper- corns, one whole onion, a little salt, and boiling- milk enough to cover it. Let it sinuner gently by the side of the fire till the bread soaks up the milk ; then add a little cream, take out the onions, and rub the whole thi'ough a sieve. Serve very hot. Bread Sauce for Partridges.— Moisten soft crumb of bread in millv, and simmer it for about three-quarters of an hour, until it becomes of the consistency of thick bouillon. Th-sn add some butter, and season with pepper and salt. Bread, Short. — To one pound and a half of flour add the following ingredients :— a quarter of a pound of candied orange and lemon- peel, cut small ; the same of sweet almonds, blanched and cut ; loaf sugar ; and caraway comfits (some of the latter may be kept to j strew over the top of the bread). Dissolve a I pound of butter, and when it is getting cool pour it into the flour, and mix it quickly into I a dough, with half a pound more flour. Then pour it into a large round cake of an inch in thickness ; divide it into four parts, and pinch the edge of each piece neatly with the thumb and finger ; strew the caraway comfits over the top, with small devices of orange or citron- peel. Lay the cakes on floured paper, which is I again to be placed upon tins, and bake ir. a I moderate oven. Time to bake, twenty-fi\t: to 1 thirty minutes. Probable cost, 3s. 6d. I Bread, Sippets of.— Cut slices of stale ] bread about the third of an inch thick, and trim into any form required. Fry them in I butter till some are dark, but not burnt, and I some a light bro-mi. "\ATien they are crisp, lay I them on a cloth to dry. When wanted to adhere to the edge of a dish, dip the end in a BBE (79) BBE mixtui'e of white of egg and flour. If the dish be made very hot the sippets will not stay in theii- places.

Cassell's dictionary of cookery