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Classic
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page 498
of water into a sauce pan, and add the flour mixed with a little cold water.
Cook this until like thin starch, then take up the butter and sugar mixture, and
while you are beating it briskly, have some one pour into it gradually the hot
flour sauce. If the beating is not stopped for a moment the whole sauce will
rise and be foamy.
47. Cream Sauce. Put 1 pint of milk into a double boiler, and let it just come
to the boiling point, then stir in 1 heaping teaspoonful of cornstarch dissolved
in a little cold milk, and add 1 tablespoonful of sugar. Cook for a few minutes,
and then let it get cold, then add 2 tablespoonfuls of sherry or 1 teaspoonful
of vanilla, and just before serving stir in the beaten whites of 2 eggs. This is
to be served cold.
48. Strawberry Sauce. Beat 1/2 cupful of butter with 1 cupful of sugar, then add
the white of 1 egg beaten stiff. Mash the strawberries, and beat all well
together.
49. Wine Sauce. 1 cupful of sugar, and 1/2 cupful of butter are beaten to a
cream, add 1 well beaten egg, then stir in 3/4 cupful of sour wine, a little
nutmeg, and 1/2 teaspoonful of lemon extract. When ready to serve set in a dish
of hot water, but do not boil; let it get quite hot.
50. Apple and Lemon Filling. The juice and grated rind of 1 lemon, 1 large sour
apple grated, and 1 cupful of sugar boiled together for five minutes. Let it
cool, and it is ready for use.
51. Walnut Filling. Boil 1/2 cupful of milk and 2 cupfuls of sugar steadily for
five minutes. Take from the fire and add 1 pound of walnuts chopped fine, and
beat until it will spread nicely.
52. Cooked Orange Filling. Strain the juice of 1 lemon and 2 oranges, and put
them on to boil. When boiling add 1 tablespoonful of cornstarch moistened with a
little water; let it cook for 10 minutes. Then add 1/2 cupful of sugar and the
yolk of 1 egg beaten together, and a little grated orange rind. Take from the
fire, and stir in 1 teaspoonful of butter, and let it cool. Put between the
cakes and dust sugar over the top layer.
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