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Browned Creme

Browned Creme image

One-quarter lb. of sugar with 1 tablespoonful of water is stirred in a small saucepan and left over the fire until it is quite brown, then cool it with a little water. Three good pints of fresh milk and 1/4 lb. of sugar, upon which the rind of a lemon is grated, is boiled up with the brown syrup. Beat up the yolks of 9 eggs, add the milk slowly and let it come to boiling. Put the beaten whites, flavored with a little vanilla, like a wreath around the creme, sprinkle some sugar upon it and cover it with a hot saucepan; cover for a few minutes.

Cream Sauce

Cream Sauce image

Beat to a cream 1/2 cup of sugar and 1/4 of a cup of butter, work in gradually 1/2 a cup of flour, 2 tablespoonfuls sweet milk and a teaspoonful of vanilla. When mixed smooth set the dish in boiling water and cook and beat till creamy, beating in 2 big spoonfuls of cream at the last. Other pudding sauces will be found under the pudding recipes to which they belong.

Wine Sauce---2

Wine Sauce---2 image

One-half pint water, 1 cupful sugar, 1/2 teaspoonful cornstarch,
1 teaspoonful each extract bitter almonds and vanilla, 1/2 cupful white wine. Stir 2 tablespoonfuls of sugar on the fire in thick saucepan, with 1 tablespoonful water, until very dark, but not burned; add water boiling, rest of sugar, the cornstarch dissolved, boil 10 minutes; when about to serve, strain, add extracts and wine.

Vanilla Sauce

Vanilla Sauce image

Put 1/2 pint milk in small saucepan over fire; when scalding hot, add yolks 3 eggs; stir until thick as boiled custard; add, when taken from fire and cooled, 1 tablespoonful extract vanilla, and whites of eggs whipped stiff.

Sauce Aux Quatre Fruits

Sauce Aux Quatre Fruits image

Remove very thinly 1/3 the rind of 1 lemon and 1 orange; remove remainder with the thick white skin very close to pulp; then cut each in small dice, remove seeds; lay in bowl; peel, core, and cut in dice 2 sour apples, which add to well made wine sauce; simmer until tender; then add 1 cupful seedless raisins, lemon and orange dice, with lemon and orange peel, cut into shreds, and boil in very little water, which add to sauce to flavor; when about to serve, add 1 teaspoonful extract almonds.

Spice Sauce

Spice Sauce image

Set on fire 3/4 pint water, 1 cupful sugar; boil 20 minutes, remove from fire and add 1 teaspoonful each extract cloves and ginger.

Sugar Sauce

Sugar Sauce image

Beat to light cream 1/2 cupful sugar, flavored with 1/2 teaspoonful extract lemon, and 1/2 cupful butter; add yolks of 2 eggs, and place on ice until wanted.

Royal Wine Sauce

Royal Wine Sauce image

Bring slowly to boiling point 1/2 pint wine; then add yolks of 4 eggs, and 1 cupful sugar; whip it on fire until in state of high froth and a little thick; remove, and use as directed.

Rexford Sauce

Rexford Sauce image

Dissolve 1 teaspoonful cornstarch in little water, add it to 1 cupful boiling water, with 2/3 cupful brown sugar; boil 10 minutes ; remove from fire; add 1/2 cupful cider, scalding hot, 1 large tablespoonful good butter, and yolks 2 eggs.

Maple Syrup

Maple Syrup image

One-half pound maple sugar, 1 pound cut sugar, 3 pints water. Break maple sugar small, place on fire, with cut sugar and water; boil 5 minutes; skim, then cool.