_Method._--Boil the sugar and water together until reduced to one half.
Then add the sherry and cochineal, and strain.
_Ingredients_--½ pint of brown sauce. 1 tablespoonful of capers. 1 tablespoonful of chopped gherkin. 1 tablespoonful of very finely chopped shalot. ¼ pint of vinegar. Pepper and salt.
_Method._--Simmer the shalot, capers, and gherkin, in the vinegar until the shalot is quite soft.
_Ingredients_--1 pint of brown sauce. 1 wineglass of port wine. 1 teaspoonful of anchovy sauce. 1 teaspoonful of Harvey's sauce. 2 tablespoonfuls of red-currant jelly.
_Method._--Boil all the ingredients together, and the sauce is ready.
_Ingredients_--2 wineglasses of port. Juice of half a lemon. 1 finely chopped shalot.
_Ingredients_--1 teaspoonful of arrowroot. Juice of half a lemon and a little rind. 2 tablespoonfuls of castor sugar. ½ pint of water.
_Method._--Put the water with the lemon-rind and sugar into a saucepan to boil.
Mix the arrowroot smoothly with a little cold water.
When the water in the saucepan boils, pour it in and stir it until it thickens; then strain it and add the lemon juice.
A glass of sherry may be added to this sauce if desired.
_Ingredients_--The yolks of 2 eggs. 1 wineglass of sherry. 1 dessertspoonful of castor sugar.
_Method._--Put all the ingredients into a saucepan, and mill over the fire with a whisk until the sauce froths.
For a _Christmas Pudding_ make the sauce with three yolks, and a wineglass of brandy.
_Ingredients_--½ pint of plain white sauce or melted butter (omitting the seasoning). 1 wineglass of sherry or brandy. 2 dessertspoonfuls of castor sugar.
_Method._--Add the wine and sugar to the sauce, and it is ready for use.
_Ingredients_--3 tablespoonfuls of red jam. ½ pint of water. 1 oz. of lump sugar. Juice of half a lemon.
_Method._--Boil the jam, sugar, and water together for three minutes.
The lemon may be omitted if the flavour is not liked.
_Ingredients_--6 good-sized apples. 1 oz. of butter. 1 tablespoonful of moist sugar, or more, according to taste. ½ gill of water.
_Method._--Wash the apples and slice them, but do not peel or core them.
Put them in a stewpan with the water, butter, and sugar.
Stew gently for about thirty minutes, stirring occasionally.