Put an ounce of butter in a tin saucepan, set it on the fire, and when melted, turn into it two tablespoonfuls of flour, thoroughly mixed with half a pint of milk; stir with a wooden spoon, boil gently for about twelve minutes, stirring the while; take off, turn into a bowl, add salt and sugar to taste, and use.
If wanted richer, an egg may be mixed with the flour and milk, or a yolk of egg may be added as soon as taken from the fire.
RAISINS.
When the stems of raisins or of currants are removed, put them in a bowl, dust them well with flour, move them round a little, then turn them into a sieve and shake them well. This process will remove the sand as well as washing them, and will not take away the sweetness.
SANDWICHES.
These are too well known to require any direction.
SAUSAGE-MEAT.
Butchers generally, with an eye to economy, make sausage-meat of bad or tainted pork.
We recommend our readers, as far as possible, never to buy sausage-meat ready made, but to make it themselves, or have it made according to their directions.
A chopping-machine costs very little, and saves a great deal of work, besides chopping much better than can be done by hand.