2 tablespoons pearl barley.

2 ounces b.u.t.ter.

1 pints water.

{ 12 peppercorns.

{ 2 cloves.

{ A very little each of mace and cinnamon, tied in muslin.

Slice the vegetables, except the tomato, and fry in the b.u.t.ter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. Add tomato sliced, simmer half an hour, stirring frequently, and strain. If required for masking, thicken with one ounce each of brown flour and b.u.t.ter.

Note.--The vegetables and barley may be served as a stew, or used in various ways.

No. 178.--Tomato Sauce.

1 pound tomatoes.

1 carrot.

1 turnip.

1 onion.

A few peppercorns.

pint water.

teaspoon salt.

2 ounces b.u.t.ter.

1 ounce flour.

Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of b.u.t.ter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of b.u.t.ter mixed together, and stir over a moderate heat until it boils.

No. 179.--Tomato Sauce.

Another way.

pint tomato juice.

1 small onion.

teaspoon salt.

6 peppercorns.

1 ounce flour.

1 ounce b.u.t.ter.

Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. Mix the flour and b.u.t.ter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils.

No. 180.--Tomato and Haricot Bean Sauce.

1 pint soaked haricot beans.

1 onion.

Tomato liquor.

The seeds of vegetable marrow, if handy, or any odd pieces of vegetable.

1 ounce flour.

1 ounce b.u.t.ter.

1 pints water.

teaspoon salt.

Boil altogether for about two hours; strain, rubbing the beans through a sieve with a wooden spoon. Add to this an equal quant.i.ty of cooked tomato liquor, which is already seasoned with b.u.t.ter, pepper and salt.

Thicken with the paste of flour and b.u.t.ter, stirring over the fire until it boils. Be sure that the sauce is sufficiently seasoned before sending to table.

No. 181.--Tomato Sauce Piquante.

1 pounds tomatoes.

3 middling-sized apples.

2 small onions.

gill vinegar.

1 gill water.

Pepper and salt to taste.

Slice the tomatoes, onions, and apples into a small stewpan, add water and vinegar and a little pepper and salt, simmer gently until tender, rub through a hair sieve, re-warm and serve.

Note.--Should the liquor boil away too soon, a little more water may be added as required.

No. 182.--Sauce Tournee.

1 pint white stock.

A large sprig of parsley.

6 b.u.t.ton mushrooms chopped.

1 large onion.

Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time.

No. 183.--Vegetable Sauce.

1 carrot.

1 onion.

1 turnip.

A little celery.

1 ounce flour.

1 ounce b.u.t.ter.

1 pints water.

teaspoon salt.

{ 1 dozen peppercorns.

{ 1 inch stick of cinnamon.

{ 1 teaspoon mixed herbs.

Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and b.u.t.ter, or if a little cold boiled rice is handy it may be subst.i.tuted for the flour, and should be added with one ounce of b.u.t.ter to the sauce five minutes before it is strained. A teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce.

Note.--This quant.i.ty will make about three-quarters of a pint of sauce.

No. 184.--White Sauce.