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Classic
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page 375
it a teaspoonful of corn-starch, dissolved in half a cupful of water or wine;
add it to the jelly, and let it come to a boil. Set it in a dish of hot water to
keep it warm until time to serve; stir occasionally. Any fruit jelly can be
used.
COMMON SWEET SAUCE.
Into a pint of water stir a paste made of a tablespoonful of corn-starch or
flour (rubbed smooth with a little cold water); add a cupful of sugar and a
tablespoonful of vinegar. Cook well for three minutes. Take from the fire and
add a piece of butter as large as a small egg; when cool, flavor with a
tablespoonful of vanilla or lemon extract.
SYRUP FOR FRUIT SAUCE.
An excellent syrup for fruit sauce is made of Morello cherries (red, sour
cherries). For each pound of cherry juice, allow half a pound of sugar and six
cherry kernels; seed the cherries and let them stand in a bowl over night; in
the morning, press them through a fine cloth which has been dipped in boiling
water; weigh the juice, add the sugar, boil fifteen minutes, removing all the
scum. Fill small bottles that are perfectly dry with the syrup; when it is cold,
cork the bottles tightly, seal them and keep them in a cool place, standing
upright.
Most excellent to put into pudding sauces.
ROSE BRANDY. (For Cakes and Puddings.)
Gather the leaves of roses while the dew is on them, and as soon as they open,
put them into a wide-mouthed bottle, and when the bottle is full, pour in the
best of fourth proof French brandy.
It will be fit for use in three or four weeks, and may be frequently
replenished. It is sometimes considered preferable to wine as a flavoring to
pastries and pudding sauces.
LEMON BRANDY. (For Cakes and Puddings.)
When you use lemons for punch or lemonade, do not throw away the peels, but cut
them in small pieces--the thin yellow outside (the thick part is not good), and
put them in a glass jar or bottle of brandy. You will find this brandy useful
for many purposes.
In the same way keep for use the kernels of peach and plum stones, pounding them
slightly before you put them into the brandy.
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