* 1 doz. Tomatoes--4d. * * 1 gill Milk * * 1 oz. Butter * * Pepper and Salt--1 1/2d. * * Total Cost--51/2 d. * * Time--10 Minutes. * Slice up the tomatoes, mix a spoonful of flour with some pepper and salt; dip in the slices and fry quickly, pile on a dish. Pour the milk into the pan in which they were fried, stir until it boils, and pour over. Garnish with fried bread and serve hot. CHAPTER XXI. FIFTY RECIPES FOR SALADS AND SAUCES CURRY SAUCE * 1 Onion * * 1 Apple * * 1/2 oz. Flour * * Lemon Juice * * Salt--1d * * 1/2 oz. Curry Powder * * 1 oz. Butter or Dripping * * 1 pint Gravy--1d * * Total Cost--2d. * * Time--Half an Hour. * Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy. MAITRE D'HOTEL SAUCE * 1/2 pint Milk--1d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 oz. Flour * * 1 teaspoonful Parsley * * Pepper and Salt.--1d. * * Total Cost--3d. * * Time--5 Minutes. * Put the butter into a small saucepan, and when it is melted stir in the flour, and mix smoothly; pour in the milk and stir until it boils. Take the saucepan from the fire, add a few drops of lemon juice, a pinch of pepper and salt to taste, last of all the parsley. It is then ready to serve. ONION SAUCE * 3 Small Onions--1/2d. * * 1 oz. Butter--1d. * * Lemon Juice * * 1/2 pint Milk * * 1 oz. Bread Crumbs * * Pepper and Salt--1 1/2d. * * Total Cost--3d. * * Time--5 Minutes. * Peel the onions, put them into cold water, and let them boil for a minute. Strain away the water, cover again with cold water, boil up and cook till soft; take out the water, chop small. Put the butter and milk into a saucepan, and when it boils put in the bread crumbs and onions. Cook slowly for five minutes, season with pepper, salt, and a few drops of lemon juice, and it is ready to serve. CREAM TOAST * 4 Slices Toast--1d. * * Pepper and Salt * * 1/2 pint White Sauce--2d. * * Total Cost--3d. * * Time--5 Minutes. * Make the toast and lay it in a dish. Make the sauce by directions given for white sauce. Season with pepper and salt, and pour over it; serve hot. If a richer dish is desired, a little butter may be put on the toast. JAM SAUCE * 1 tablespoonful Jam--1d. * * 1/2 pint Water * * 1 oz. Sugar * * 1 teaspoonful Cornflour * * 1/2 Lemon--1d. * * Total Cost--2d. * * Time--5 Minutes. * Put the water, jam, lemon juice, and sugar into a small saucepan and boil it for five minutes. Mix the cornflour with a little cold water and pour it in; stir till it boils up. Strain the jam out, and it is ready to serve; a few drops of cochineal improve the colour. TO CLARIFY DRIPPING