Page:The Pilgrim Cookbook.djvu/57

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PILGRIM COOK BOOK 53

1½ cups; chill until crisp in cold water, drain and dry. Remove stones from 4 olives and finely chop them. Parboil ½ red pepper 10 minutes, remove seeds and cut ½ the pepper in strips, the remainder in fancy shapes. Mix veal, celery, olives, pepper strips, and marinate with French dressing. Moisten with cream salad dressing, mound in a bowl and mask with dressing. Garnish with celery tips and peppers cut in fancy shapes and cucumber pickles cut in strips. — Mrs. O. A. Skibbe.

Puddings and Desserts

Cream Sauce.

One egg, ½ cup sugar, 1 tablespoon cornstarch. Whip this to a foam, then add 1 pint boiling milk; boil until thick, lastly add 1 teaspoon vanilla. — Miss L. Gansz.

Hard Sauce.

One cup powdered sugar, ¼ cup butter, 1 tablespoon cream, ⅔ teaspoon vanilla, ⅓ teaspoon lemon extract. Cream butter, add cream, sugar and flavoring.

Hard Sauce.

Stir together 1 cup white sugar, ½ cup butter until creamy and light; add vanilla to taste or flavor with raspberry or strawberry juice. The froth of an egg beaten stiff.

Vanilla Sauce.

Mix thoroughly ½ cup sugar, 1 tablespoon flour. Stir it into 1 cup boiling water. Let boil; when clear add 2 tablespoons butter and 1 teaspoon vanilla. Beat until butter is melted. — Alicia K. Steinhoff.

Wine Sauce.

Stir a heaping teaspoon of cornstarch into a little cold water to a smooth paste; add a cup of boiling water with one cup of sugar, a piece of butter size of an egg, boil together 10 minutes, remove from the fire, and when cool stir into it ½ cup of wine. — Mrs. O. Kleppisch.