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Classic
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page 374
OLD-STYLE SAUCE.
One pint of sour cream, the juice and finely grated rind of a large lemon; sugar
to taste. Beat hard and long until the sauce is very light. This is delicious
with cold "Brown Betty"--a form of cold farina, corn-starch, blanc-mange, and
the like.
PLAIN COLD, HARD SAUCE.
Stir together one cupful of white sugar, and half a cupful of butter, until it
is creamy and light; add flavoring to taste. This is very nice, flavored with
the juice of raspberries or strawberries, or beat into it a cupful of ripe
strawberries or raspberries and the white of an egg, beaten stiff.
CUSTARD SAUCE.
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste,
brandy or wine, if preferred.
Heat the milk to boiling, add by degrees the beaten eggs and sugar, put in the
flavoring, and set within a pan of boiling water; stir until it begins to
thicken; then take it off, and stir in the brandy or wine gradually; set, until
wanted, within a pan of boiling water.
MILK SAUCE. No. 1.
Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps.
Whisk an ounce of butter and a cupful of sugar to a cream, and add to it a pinch
of salt. Mix together half a pint of milk, one egg, and the flour; stir this
into the butter, and add a dash of nutmeg, or any flavor; heat until near the
boiling point, and serve. Very nice in place of cold cream.
MILK OR CREAM SAUCE.
Cream or rich milk, simply sweetened with plenty of white sugar and flavored,
answers the purpose of some kinds of pudding, and can be made very quickly.
FRUIT SAUCE.
Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a
tablespoonful of melted butter and a cupful of hot water. Boil all together
slowly, removing the scum as fast as it rises; then strain through a sieve. This
is very good served with dumplings or apple puddings.
JELLY SAUCE.
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a
cupful of boiling water, adding also two tablespoonfuls of butter; then stir
into
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