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SAUCES
FOR PUDDINGS & CAKES
 SAUCES
WITH ALCOHOL |
| TRADITIONAL
SAUCES |
| COMMON
SWEET SAUCE |
| QUICK
MILK OR CREAM SAUCE |
| A
GOOD PLAIN SAUCE |
| PLAIN
COLD HARD SAUCE |
| SYRUP
FOR FRUIT SAUCES |
| ROSE
BRANDY FOR CAKES AND PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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COMMON
SWEET SAUCE
Into a pint of water stir a
paste made of a tablespoon of cornstarch or flour (rubbed smooth with a
little cold water); add a cup of sugar and a tablespoon of vinegar. Cook
well for three minutes. Take from the fire and add a piece of butter as
large as a small egg; when cool, flavor with a tablespoon of vanilla or
lemon extract. |
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QUICK
MILK OR CREAM SAUCE
Cream or rich milk, simply sweetened
with plenty of white sugar and flavored, answers the purpose for some kinds
of pudding, and can be made very quickly. |
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A
GOOD PLAIN SAUCE
A good sauce to go with plain
fruit puddings is made by mixing one cup of brown sugar, one cup of best
molasses, half a cup of butter, one large teaspoon of flour; add the juice
and grated rind of one lemon, half a nutmeg grated, half a teaspoon of
cloves and half a teaspoon of cinnamon. When these are all stirred together,
add a cup of boiling water; stir it constantly, put into a saucepan and
let it boil until clear; then strain. |
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PLAIN
COLD HARD SAUCE
Stir together one cup of white
sugar and half a cup of butter until it is creamy and light; add flavoring
to taste. This is very nice, flavored with the juice of raspberries or
strawberries, or beat into it a cup of ripe strawberries or raspberries
and the white of an egg beaten stiff. |
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SYRUP
FOR FRUIT SAUCES
An excellent syrup for fruit
sauce is made of Morello cherries (red, sour cherries). For each pound
of cherry juice, allow half a pound of sugar and six cherry kernels; seed
the cherries and let them stand in a bowl over night; in the morning, press
them through a fine cloth, which has been dipped in boiling water, weigh
the juice, add the sugar, boil fifteen minutes, removing all the scum.
Fill small bottles that are perfectly dry with the syrup; when it is cold,
cork the bottles tightly, seal them and keep them in a cool place, standing
upright. Most excellent to put into pudding sauces. |
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ROSE
BRANDY FOR CAKES AND PUDDINGS
Gather the leaves of roses while
the dew is on them, and as soon as they open put them into a wide-mouthed
bottle, and when the bottle is full pour in the best of fourth proof French
brandy.
It will be fit for use in
three or four weeks and may be frequently replenished. It is sometimes
considered preferable to wine as a flavoring to pastries and pudding sauces. |
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