Part 15 (1/2)

Add the milk, stir and cook well.

Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg.

Add pepper and salt to taste.

Celery Sauce.

_Ingredients_--1 oz. of b.u.t.ter.

1 oz. of flour.

2 tablespoonfuls of cream.

pint of white stock or milk.

1 head of celery.

_Method._--Boil one head of celery in of a pint of white stock or milk.

When tender, strain it from the liquor and rub it through a hair sieve.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.

Add the stock or milk; stir and cook well.

Pour in the cream, and stir until the sauce boils again.

Add pepper and salt to taste.

Tomato Sauce.

_Ingredients_--6 ripe tomatoes.

lb. of bacon.

1 oz. of flour.

A piece of carrot, turnip, and onion.

A sprig of parsley.

Thyme, marjoram, and a bay leaf.

A teaspoonful of vinegar.

Pepper and salt.

_Method._--Cut the bacon in slices and fry it.

Then put in the vegetables and fry them, dredge in the flour, and then add the tomatoes and fry them lightly.

Empty the contents of the frying-pan on a hair sieve, and rub the tomatoes through. The hair sieve will keep back the other vegetable, the flavour of which only is wanted.

Add the vinegar and seasoning, and make the sauce hot.