The Boston Cooking-School Cook Book 24 – Farmer · Verses Across
Literature · Technology
The Boston Cooking-School Cook Book 24Pudding Sauces
18
Literature · Technology
The Boston Cooking-School Cook Book 24
Pudding Sauces
FarmerEnglish
Lemon Sauce I
¾ cups sugar
¼ cup water
2 teaspoons butter
1 tablespoon lemon juice
Make a syrup by boiling sugar and water eight minutes; remove from fire; add butter and lemon juice.
Lemon Sauce II
½ cup sugar
1 cup boiling water
1 tablespoon corn-starch or
1½ tablespoons flour
2 tablespoons butter
1½ tablespoons lemon juice
Few gratings nutmeg
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
⅓ cup butter
1 cup sugar
Yolks 3 eggs
⅓ cup boiling water
3 tablespoons lemon juice
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 Pop-overs.
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.
Molasses Sauce
1 cup molasses
1½ tablespoons butter
2 tablespoons lemon juice or
1 tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.
Cream Sauce I
¾ cup thick cream
¼ cup milk
⅓ cup powdered sugar
½ teaspoon vanilla
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
Cream Sauce II
1 egg
1 cup powdered sugar
½ cup thick cream
¼ cup milk
½ 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 cup sugar
1 teaspoon vanilla or
½ 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.
Orange Sauce
Whites 3 eggs
1 cup powdered sugar
Juice and rind 2 oranges
Juice 1 lemon
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.
Strawberry Sauce
⅓ cup butter
⅔ cup strawberries
1 cup powdered sugar
White 1 egg
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.
Creamy Sauce I
¼ cup butter
½ cup powdered sugar
2 tablespoons milk
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
½ cup butter
1 cup powdered sugar
1 egg
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 cup powdered sugar
¼ cup hot milk
1 teaspoon vanilla
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.
Chocolate Sauce
2 cups milk
1½ tablespoons corn-starch
2 squares Baker’s chocolate
4 tablespoons powdered sugar
2 tablespoons hot water
2 eggs
⅔ cup 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.
Sabyon Sauce
Grated rind and juice ½ lemon
½ cup white wine or
¼ cup Sherry
⅓ cup sugar
2 eggs
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.
Hard Sauce
⅓ cup butter
1 cup powdered sugar
⅓ teaspoon lemon extract
⅔ teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.
Sterling Sauce
½ cup butter
1 cup brown sugar
1 teaspoon vanilla or
2 tablespoons wine
4 tablespoons cream or milk
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.
Wine Sauce
½ cup butter
1 cup powdered sugar
3 tablespoons Sherry or Madeira wine
Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.
Brandy Sauce
¼ cup butter
1 cup powdered sugar
2 tablespoon brandy
Yolks 2 eggs
Whites 2 eggs
½ 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.
Apricot Sauce
¾ cup apricot pulp
¾ cup heavy cream
Sugar
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.
