Cinnamon Sauce (Cannelle).—Boil 3 oz. sugar with a stick of cinnamon broken up in small pieces in rather more than 1 pint water; after it has boiled a little time skim well and strain; add a small quantity of arrowroot or potato flour mixed with a little cold water, let it boil once more, and serve; or it may be served without thickening.
Clear Butter (Beurre fondu).—Melt as much fresh butter as may be wanted in a very clean stewpan, taking care that it does not get at all brown, to prevent which keep moving it about over a moderately hot fire with a wooden spoon. When it is all melted take it off the fire, and let it stand for a few minutes until the thick part settles at the bottom of the pan, then carefully pour off the clear butter, season it by stirring in a little powdered salt, and serve at once.
Cold Meat Sauce.—(a) Chop very finely the yolks of 4 hard-boiled eggs, 4 shallots, a little chopped parsley, chervil and tarragon. Mix the herbs and eggs with 2 tablespoonfuls best salad oil, some salt and pepper, and gradually add 4 spoonfuls vinegar. Arrange some slices of cold meat in a circle in a dish, ornamented with pieces of cucumber and slices of the hard-boiled whites of eggs. If liked, a few chopped capers can be added to the sauce, which must be poured over the meat. This is very appetising for breakfast or for luncheon.
(b) Chop a little onion very fine (green onion, if you have it; there should be about ½ teaspoonful, or rather less); mix this smoothly with a bit of butter the size of a small walnut on a plate till the butter becomes soft and creamy; put this into a basin, adding a teaspoonful of made mustard, a little salt and pepper, nearly a teaspoonful of powdered sugar, and a tablespoonful of milk; mix these ingredients together, and add 2 tablespoonfuls vinegar, or rather less, if liked.
Corach.—1 oz. cayenne pepper, 8 cloves of garlic, 2 spoonfuls walnut pickle, 1 qt. vinegar, 2 spoonfuls mushroom pickle, and a small quantity of cochineal. Put the whole into a bottle, which must be shaken every day for 3 weeks; then the liquid must be strained off for use, and 1 pint fresh vinegar put on the grounds and more corach made.
Cream Sauce (à la crème).—Into 1 pint melted butter, made with very little flour, stir about 1 gill cream beaten up with the strained yolk of an egg.
Curries and Curry Powders.—(a) 1 oz. cardamoms freed from husk, 1 oz. cloves, 2 oz. each caraways, ginger, and black pepper, 1 oz. cayenne, 3 oz. cumin, 1½ lb. turmeric, 4 oz. fenugreek; all freshly ground; improves by keeping.
(b) 4 oz. turmeric, 2 oz. coriander seeds, 1 oz. each cumin, cayenne, pepper, and ginger, ½ oz. each cardamoms and caraway, 2 dr. mace; all finely powdered, well mixed, sifted, and kept corked.
(c) 12 oz. coriander, 6 oz. black pepper, 4 oz. turmeric, 3 oz. cumin, 1½ oz. cayenne, ½ oz. cardamoms, 2 dr. cloves, 1 oz. pimento, 3 oz. cinnamon, 2 oz. ginger, 1 oz. mace, 1 oz. mustard.
(d) 5 oz. coriander, 4 oz. cumin, 3 oz. each turmeric, fennel seed, and cayenne, 2 oz. black pepper, 1 oz. fenugreek.