Boston Cooking-School Cook Book/Chapter 24
Chapter XXIV. PUDDING SAUCES.
- 1 Lemon Sauce I
- 2 Lemon Sauce II
- 3 Lemon Sauce III
- 4 Vanilla Sauce
- 5 Molasses Sauce
- 6 Cream Sauce I
- 7 Cream Sauce II
- 8 Yellow Sauce I
- 9 Yellow Sauce II
- 10 Orange Sauce
- 11 Strawberry Sauce
- 12 Creamy Sauce I
- 13 Creamy Sauce II
- 14 Foamy Sauce I
- 15 Foamy Sauce II
- 16 Chocolate Sauce
- 17 Sabyon Sauce
- 18 Hard Sauce
- 19 Sterling Sauce
- 20 Wine Sauce
- 21 Brandy Sauce
- 22 Caramel Brandy Sauce
- 23 Apricot Sauce
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.
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.
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.
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.
|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.
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.
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.
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.
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.
|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.
|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.
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.
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.
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.
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.
|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.
|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.
|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.
|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.
|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.
|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.
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.
|3/4 cup apricot pulp||3/4 cup heavy cream|
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.