Miss Cameron's cookery book

Every good housewife should keep a little store of things, so that if unexpected guests should come in to lunch, or dinner she can, without sending out to the shops, produce a dainty and respectable meal, instead of having to rely upon the inevitable cold meat and salad. I may here give a list of what should always be found in the store cupboard : — Liebig Company's Extract of Meat, Cosenza's foundation sauces, \ lb. of each ; Maggi's Consomme ; chili, tarragon, and Date vinegars; anchovy sauce and salad oil; tomato relish; Nelson's table jellies ; Bird's custard powders and blancmanges, etc. ; Brown and Poison's cornflour ; Cadbury's cocoa essence ; curry powder ; pickled chillies and gherkins ; sardines and anchovies; tinned tomatoes. With the aid of these stores there should be no difficulty in producing quite a recherche little meal, with the addition of any meat or fish which may be in the house. The list may °i 1 rather long at first sight, but none of the articles named pensive, and they need not be looked at too often, can be ordered one or two at a time, bo as to keep up the store. A good number of recipes for savouries, soups, etc., which can be speedily prepared from the above list, will be found in the body of the book. Sauce Bobert. Two oz. butter, 1 onion finely minced, 3 tablespoonfuls oi any white wine, 2 oz. of Driessens's brown foundation sauce, 1 pint of water. Fry the onion in the butter till nicely browned (do not let it burn) ; then add foundation sauce, wine, and water. Stir till dissolved, and when it comes to the boil the sauce is ready. Brown Sauce. Fry in 2 oz. of butter some chopped-up onions, carrots, mushrooms, and beetroot ; when brown, stir in 1 tablespoonful of cornflour or flour, and add 1 pint of brown stock. Cook over the fire for ten minutes, strain through a fine sieve, and colour to ai nice rich brown. Any kind of wine may be added according to taste. Clear Brown Sauce (for Steaks, etc.) One pint of clear stock, lj teaspoonful of cornflour, a few drops of liquid carmine, a few drops of browning, salt and pepper to taste, a tiny squeeze of lemon juice. Mix the cornflour to a smooth paste with a little cold stock, add the rest, and boil for five minutes, stirring all the time; flavour to taste, and make a nice colour with the carmine and browning — don't make it too red. N.B. — This sauce is very nice, and more digestible than sauces made with butter. Brown Butter Sauce. Put into a stewpan 4 oz. of butter, and stir over the fire until it becomes browned; then add a small onion, and it simmer gently for fifteen minutes longer, pour into a and leave to cool, and bottle for use, taking out the onion. Brahmin Sauce (for Fowl). The livers of two fowls, grated rind of one lemon, 1 whole onion, 1 pint of white sauce. Wash the livers and boil them minutes, pound them in a mortar with a little of the water in which they were boiled, and rub them through a fine sieve ; add to this the grated rind and the whole of the onion (freed from all the white pith, which is bitter) sliced cut up small. Put the whole into the white sauce, and 'e very hot. Indian Sauce. Put into a stewpan 1 pint of tomato sauce, add dessertspoonful of curry, and a piece of glaze. Boil together and serve. Devil's Sauce. Put into a stewpan one tablespoonful of Oude sauce, a glassful of Harvey, six shalots sliced, a gill of brown gravy, and a tablespoonful of vinegar. Boil together for five minutes, and serve before serving. Game Sauce. One dessertspoonful of lemon juice, 2 of ketchup, 1 of port, 3 of port wine, 2 of Harvey's sauce — all heated together and well whisked. Horse-radish Sauce. Grate a stick of horse-radish into a basin, add to it 1 gill cream, 1 teaspoonful of made mustard, 1 teaspoonful of salt, 1 tablespoonful of vinegar ; mix well. Currant Sauce for Venison.