ECONOMICAL WHITE SAUCE.--Cut up fine one carrot, two small onions, and
put them into a stewpan with two ounces of butter, and simmer till the
butter is nearly absorbed. Then mix a small teacupful of flour in a
pint of new milk, boil the whole quietly till it thickens, strain
it, season with salt and white pepper or cayenne, and it is ready to
serve. Or mix well two ounces of flour with one ounce of butter; with
a little nutmeg, pepper and salt; add a pint of milk, and throw in
a strip of lemon peel; stir well over the fire till quite thick, and
strain.
WINE SAUCE.--One and 1/2 cups sugar, three quarters cup of wine, a
large spoonful flour, and a large piece of butter.
* * * * *
HOW TO MAKE SOUPS
... AND BROTHS
ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
of soup required to be made, cut them in slices, with a quarter of
a pound of butter, two or three onions and turnips, sliced into a
stewpan, and stew over a very slow fire till done enough, and thin it
with good veal stock. Just before you serve, at the last boil, add a
quarter of a pint of good cream. This is an excellent soup. Season
to taste with a little salt and cayenne. As it is necessary to vary
soups, we shall give you a few to choose from according to season and
taste. All brown soups must be clear and thin, with the exception of
mock turtle, which must be thickened with flour first browned with
butter in a stewpan.
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