Boston Cooking-School Cook Book/Chapter 24

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Chapter XXIV. PUDDING SAUCES.

Lemon Sauce I

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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

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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

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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.

Vanilla Sauce

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Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.

Molasses Sauce

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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

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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

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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

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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

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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

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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.

Strawberry Sauce

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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

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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

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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

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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

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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.

Chocolate Sauce

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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.

Sabyon Sauce

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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.

Hard Sauce

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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.

Sterling Sauce

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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.

Wine Sauce

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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.

Brandy Sauce

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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

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Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.

Apricot Sauce

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3/4 cup apricot pulp 3/4 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.