The Boston cooking-school cook book by Fannie Merritt Farmer

PUDDING SAUCES 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.