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Classic
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page 89
place for about two minutes in scalding water; skim out or drain, and to every
pound of fruit add 3/4 of a pound granulated sugar, a half pint water, and stew
over a moderate fire. Be careful to cover, but don't stir the fruit,
occasionally shaking the pan if in danger of burning. The berries will thus
retain their shape and add to their appearance. Boil from five to seven minutes;
remove from fire; turn into a deep dish, and set aside to cool. If to be kept,
they can be put up in air-tight jars
Butter sauce.
Melt butter with flour in a frying pan and stir all the time, as it will
otherwise fasten to the pan. If to be used for fish, add some of the water in
which the fish has boiled. Sprinkle with pepper.
Egg sauce.
Put a large piece of butter in a pan and melt with some flour, which increase
with water from the boiling fish. When boiling add 2 or 3 hard boiled eggs,
finely chopped. Add some mustard.
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Classic
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