Chapter XXIV.
PUDDING SAUCES. |
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Lemon Sauce I
| 3/4 cups sugar | 2 teaspoons butter |
| 1/4 cup water | 1 tablespoon lemon juice |
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice. |
1 |
Lemon Sauce II
| 1/2 cup sugar | 2 tablespoons butter |
| 1 cup boiling water | 11/2 tablespoons lemon juice |
| 1 tablespoon corn-starch or | Few gratings nutmeg |
| 11/2 tablespoons flour | Few grains salt |
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg. |
2 |
Lemon Sauce III
| 1/3 cup butter | 1/3 cup boiling water |
| 1 cup sugar | 3 tablespoons lemon juice |
| Yolks 3 eggs | Few gratings lemon rind |
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers. |
3 |
| Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg. |
4 | Molasses Sauce
| 1 cup molasses | 2 tablespoons lemon juice or |
| 11/2 tablespoons butter | 1 tablespoon vinegar |
Boil molasses and butter five minutes; remove from fire and add lemon juice. |
5 |
Cream Sauce I
| 3/4 cup thick cream | 1/3 cup powdered sugar |
| 1/4 cup milk | 1/2 teaspoon vanilla |
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla. |
6 |
Cream Sauce II
| 1 egg | 1/2 cup thick cream |
| 1 cup powdered sugar | 1/4 cup milk |
| 1/2 teaspoon vanilla |
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor. |
7 |
Yellow Sauce I
| 2 eggs | 1 teaspoon vanilla or |
| 1 cup sugar | 1/2 teaspoon vanilla and |
| 1 teaspoon brandy |
Beat eggs until very light, add sugar gradually and continue beating; then flavor. |
8 |
Yellow Sauce II
| 2 eggs | 1 cup powdered sugar |
| 3 tablespoons wine |
Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine. |
9 |
Orange Sauce
| Whites 3 eggs | Juice and rind 2 oranges |
| 1 cup powdered sugar | Juice 1 lemon |
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices. |
10 | Strawberry Sauce
| 1/3 cup butter | 1 cup powdered sugar |
| 2/3 cup strawberries | White 1 egg |
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed. |
11 |
Creamy Sauce I
| 1/4 cup butter | 2 tablespoons milk |
| 3/4 cup powdered sugar | 2 tablespoons wine |
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance. |
12 |
| Creamy Sauce II
Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency. |
13 |
Foamy Sauce I
| 1/2 cup butter | 1 egg |
| 1 cup powdered sugar | 2 tablespoons wine |
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water. |
14 |
Foamy Sauce II
| Whites 2 eggs | 1/4 cup hot milk |
| 1 cup powdered sugar | 1 teaspoon vanilla |
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla. |
15 |
Chocolate Sauce
| 2 cups milk | 2 tablespoons hot water |
| 11/2 tablespoons corn-starch | 2 eggs |
| 2 squares unsweetened chocolate | 2/3 cup powdered sugar |
| 4 tablespoons powdered sugar | 1 teaspoon vanilla |
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving. |
16 |
Sabyon Sauce
| Grated rind and juice 1/2 lemon | 1/3 cup sugar |
| 1/2 cup white wine or | 2 eggs |
| 1/4 cup Sherry | |
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff. |
17 |
Hard Sauce
| 1/3 cup butter | 1/3 teaspoon lemon extract |
| 1 cup powdered sugar | 2/3 teaspoon vanilla |
Cream the butter, add sugar gradually, and flavoring. |
18 |
Sterling Sauce
| 1/2 cup butter | 1 teaspoon vanilla or |
| 1 cup brown sugar | 2 tablespoons wine |
| 4 tablespoons cream or milk |
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation. |
19 |
Wine Sauce
| 1/2 cup butter | 3 tablespoons Sherry or |
| 1 cup powdered sugar | Madeira wine |
| Slight grating nutmeg |
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg. |
20 |
Brandy Sauce
| 1/4 cup butter | Yolks 2 eggs |
| 1 cup powdered sugar | Whites 2 eggs |
| 2 tablespoon brandy | 1/2 cup milk or cream |
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites. |
21 |
| Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar. |
22 |
Apricot Sauce
| 3/4 cup apricot pulp | 3/4 cup heavy cream |
| Sugar |
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast. |
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