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JELLY SAUCE
Melt two tablespoons of sugar
and half a cupful of jelly over the fire in a cup of boiling water, adding
also two tablespoons of butter; then stir into it a teaspoon of cornstarch,
dissolved in half a cup of water or wine; add it to the jelly and let it
come to a boil. Set it in a dish of hot water to keep it warm until time
to serve; stir occasionally. Any fruit jelly can be used. |
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LEMON BRANDY FOR CAKES AND
PUDDINGS
When you use lemons for punch
or lemonade, do not throw away the peels but cut them in small pieces—the
thin yellow outside (the thick part is not good)—and put them in a glass
jar or bottle of brandy. You will find this brandy useful for many purposes.
TIP: In the same way keep
for use the kernels of peach and plum stones, pounding them slightly before
you put them into the brandy. |
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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 3-4 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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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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TRADITIONAL
SAUCES FOR PUDDINGS & CAKES
| GRANDMOTHERS
SAUCE |
| CARAMEL
SAUCE |
| SUGAR
SAUCE |
| LEMON
SAUCE |
| OLD
STYLE SAUCE |
| HOT
ORANGE OR LEMON CREAM SAUCE |
| COLD
LEMON SAUCE |
| COLD
ORANGE SAUCE |
| COLD
CREAM SAUCE |
| WARM
CREAM SAUCE |
| CUSTARD
SAUCE |
| MILK
SAUCE |
| FRUIT
SAUCE |
| OTHER
RECIPES FOR SAUCES |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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GRANDMOTHERS
SAUCE
Cream together a cup of sifted
sugar and half a cup of butter, add a teaspoon of ground cinnamon and an
egg well beaten. Boil a cup of milk and turn it, boiling hot, over the
mixture slowly, stirring all the time; this will cook the egg smoothly.
It may be served cold or hot.
CARAMEL
SAUCE
Place a saucepan over the heat
and when it begins to be hot, put into it four tablespoonfuls of white
sugar and one tablespoonful of water. Stir it continually for three or
four minutes, until all the water evaporates; then watch it carefully until
it becomes a delicate brown color. Have ready a pint of cold water and
cup of sugar mixed with some flavoring; turn it into the saucepan with
the browned sugar and let it simmer for ten minutes.
SUGAR
SAUCE
One cup of granulated sugar,
half of a cup of water, a piece of butter the size of a walnut. Boil all
together until it becomes the consistency of syrup. Flavor with lemon or
vanilla extract. A tablespoon of lemon juice is an improvement. Nice with
cottage pudding.
LEMON
SAUCE
One cup of sugar, half a cup
of butter, one egg beaten light, juice and grated rind of one lemon, half
a cup of boiling water; put in a tin basin and thicken over steam.
OLD
STYLE SAUCE
One pint of sour cream, the
juice and finely grated rind of a large lemon; sugar to taste. Beat hard
and long until the sauce is very light. This is delicious with cornstarch
puddings and the like.
HOT
ORANGE OR LEMON CREAM SAUCE
Put half a pint of milk on the
fire and when it boils stir into it one teaspoon of wheat flour, four ounces
of sugar and the well-beaten yolks of three eggs; remove it from the fire
and add the grated rind and the juice of one lemon (or grated rind and
the juice of one orange if you want orange sauce). Stir it well and serve
hot in a sauce tureen.
TIP: Creams for puddings,
pies and fritters may be made in the same manner with any other flavoring;
if flour is used in making them, it should boil in the milk three or four
minutes.
COLD
LEMON SAUCE
Beat to a cream one teacup of
butter and two teacups of fine white sugar; then stir in the juice and
grated rind of one lemon; grate nutmeg upon the sauce and serve on a flat
dish.
COLD
ORANGE SAUCE
Beat to a cream one teacup of
butter and two teacups of fine white sugar; then stir in the grated rind
of one orange and the juice of two; stir until all the orange juice is
absorbed; grate nutmeg upon the sauce and serve on a flat dish.
COLD
CREAM SAUCE
Stir to a cream one cup of sugar,
half a cup of butter, then add a cup of sweet, thick cold cream, flavor
to taste. Stir well and set it in a cool place.
WARM
CREAM SAUCE
Heat a pint of cream slowly
in a double boiler; when nearly boiling, set it off from the fire, put
into it half a cup of sugar, a little nutmeg or vanilla extract; stir it
thoroughly and add, when cool, the whites of two well-beaten eggs. Set
it on the fire in a dish containing hot water to keep it warm until needed,
stirring once or more.
CUSTARD
SAUCE
Ingredients: One cup
of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy
or wine, if preferred.
Heat the milk to boiling;
add by degrees the beaten eggs and sugar, put in the flavoring and set
within a pan of boiling water; stir until it begins to thicken; then take
it off and stir in the brandy or wine gradually; set, until wanted, within
a pan of boiling water.
MILK
SAUCE
Dissolve a tablespoon of flour
in cold milk; see that it is free from lumps. Whisk an ounce of butter
and a cup of sugar to a cream and add to it a pinch of salt. Mix together
half a pint of milk, one egg and the flour; stir this into the butter and
add a dash of nutmeg, or any flavor; heat until near the boiling point
and serve. Very nice in place of cold cream.
FRUIT
SAUCE
Two-thirds of a cup of sugar,
a pint of raspberries or strawberries, one tablespoon of melted butter
and a cup of hot water. Boil all together slowly, removing the scum as
fast as it rises; then strain through a sieve. This is very good served
with dumplings or apple puddings. |
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