The art of cookery

Syrup. — Add one cup of white, brown, or maple sugar to half a cup of water. Boil five minutes — removing any scum that appears upon the surface — add a pinch of salt, flavor, if desired, and serve either hot or cold. Caramel Sauce. — To one cup of granulated sugar add half a cup of water, and boil until the mixture begins to color, then cook slowly, and stir, if necessary, to produce an even or uniform coloring. When of a bright chestnut brown, add half a cup of hot water, cook five minutes, and serve either hot or cold. Creamed Butter and Sugar. — Put half a cup of butter into a pint bowl, slightly warmed, and stir with a wooden spoon until it is soft and creamy, then add, a tablespoon- 244 The Art of Cookery. ful at a time, one cup of pulverized sugar — stirring the mixture after adding each spoonful of sugar. Flavor with vanilla, orange, lemon, pistachio, or any flavoring liked, and add also, if desired, two or three tablespoonfuls of sweet cream — a tablespoonful at a time, beating well before adding more. The white of an egg beaten to a stiff froth, may also be added to give the mixture lightness. By using strawberry, raspberry, or pine-apple juice, instead of cream, a fruit flavor may be given to this sauce. Foamy Sauce No. i. — To butter and sugar creamed as directed add two or three tablespoonfuls of boiling milk or water — a spoonful at a time — and beat while adding the boiling liquid. Foamy Sauce No. 2. — Mix together a tablespoonful of flour and a cup of granulated sugar, add a cup of boiling water, and simmer five minutes. Heat a pint bowl and a Dover beater. Break a fresh egg into the bowl, beat very light, and pour the liquid sauce over the beaten egg — ^beating while adding the sauce, then add half a cup of butter beaten to a cream, and flavor to taste. Transparent Liquid Sauce. — Follow the directions given for making liquid sauce, but use arrow-root or cornstarch instead of flour, and add the butter without having it beaten to a cream. If transparent sauce is to be served with a rich pudding, omit the butter, if with an apple, or an acid fruit, pudding, omit the lemon juice. Orange Sauce. — Mix together a cup of granulated sugar, a tablespoonful of flour, and a teaspoonful of Puddings. 245 grated orange peel. Add a cup of hot water, simmer five minutes, remove fi'om the fire, and add the juice of an orange and half a cup of butter, beaten to a cream. Lemon Sauce. — Make the same as orange sauce, using lemon peel in place of orange peel, and a teaspoonful of lemon juice in place of the juice of an orange. Strawberry Sauce. — Mix a tablespoonful of flour with a cup of granulated sugar, add a cup of hot water, simmer five minutes, remove from the fire, and stir into the mixture a cup of crushed strawberries and half a cup of creamed butter. Pine-Apple Sauce. — Make the same as strawberry sauce, using grated pine-apple in place of strawberries. Banana Sauce. — Make the same as strawberry sauce, using a cup of thinly sliced bananas in place of strawberries.