Let it boil once, then take it off the fire and strain it.
Serve it hot or cold, according to the dishes it is to be eaten with.
206. Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.
207. Cut a peck of tomatoes in small pieces, boil them till tender. Rub them through a sieve to extract the pulp, which put on and boil until nearly dry. Then add one table spoonful of cayenne pepper, one table spoonful of black pepper, one tea spoonful of cloves, two table spoonsful of mustard seed, and two table spoonsful of salt. Boil the whole a few moments, and when cold bottle it and cork it tightly.
If this should not be quite salt enough, a little more may be added before it is boiled the last time.
Put a table spoonful of sweet oil on the top of each bottle before it is corked, to exclude the air.
208. Boil half a pint of milk, and stir into it as much flour mixed with cold water as will thicken it. Then take it off the fire, and beat in gradually three ounces of butter; add a little salt. Boil two eggs hard; chop them finely, and add them to the milk and butter.
This sauce is used for boiled chicken or fish.
209. Boil half a pint of milk, and stir into it as much wheat flour mixed with cold milk, as will thicken it. Take it off the fire and beat in gradually three ounces of butter. Add a little salt.
This is poured over asparagus and some other vegetables.
210. Peel the onions, put them on to boil in equal portions of milk and water, but no salt, as it will curdle the milk. When soft, drain them in a colander, put them in a pan, chop them up finely, and add butter, pepper and salt to the taste. Onions for sauce ought to be white.
211. Choose some young mint, pick and wash it; chop it very fine, and pour on enough vinegar to wet it. To every gill of vinegar allow two gills of brown sugar.
The sugar should be dissolved in the vinegar, then poured on the mint.
212. Peel and wash a quart of mushrooms, put them in a stew-pan, with a little salt, pepper, and two ounces of butter. Cover the stew-pan, and simmer them slowly till they are tender. Mix smoothly one tea spoonful of flour with a gill of cream, stir this into the mushrooms, let them boil once, and serve them.