2 tablespoonsful flour.
1 pint milk.
Mix the flour with a little milk, and then add the rest of milk. Put in a pan and boil until it is the thickness required. Strain if necessary. This is used for fowls, rabbits, &c.
6. Mint Sauce.
Chop some mint very finely, and place in a sauce-boat. Add a dessertspoonful of sugar, and enough vinegar to cover it well. Do not make this sauce long before it is required, as the mint will turn yellow.
7. Onion Sauce.
Peel the onions, and boil till tender, squeeze the water from them and chop them. Add them to white sauce (recipe given), boil all up once and serve.
V. CAKES.
A few hints about Cakes.
Unless otherwise specified the general rule in making cakes is to cream the butter and sugar together, then add the eggs, then flour and baking powder (mix the baking powder with the flour) and then add fruit or other ingredients and beat well. If fruit is to be added do not make the cake very soft, or currants, &c., will be liable to sink, but they are less likely to do so if previously rubbed in flour.
Always grease cake tins with lard as the cakes will be less liable to burn than if the tins are rubbed with butter.