Beat up the whipped and strained yolks of five eggs
with one-half a cup of powdered sugar ; add the grated
peel of half a lemon, one teaspoon of mingled nutmeg
and cinnamon, a little salt, and one-half a cup of cream ;
then the whites of the eggs, and then two heaping cups
of prepared flour✪ Lemon Fritters ; work all together quickly and lightly
into a soft paste, just stiff enough to roll out ; pass the
rolling-pin over it until it be about three-quarters of an
inch thick ; cut into small circular cakes with a tumbler
or cake-cutter, and fry in hot lard. They ought to puff
up like crullers. Drain on clean hot paper, and eat warm
with a sauce made of the juice of two lemons and the
grated peel of one, one cup of powdered sugar, one glass
of wine, and the whites of two eggs beaten stiff.
PUDDING SAUCES.
" I crack my brains to find out tempting sauces,
And raise fortifications in the pastry."
PUDDING SAUCE.
Anonymous.
One cup of butter, one cup of milk, one cup of sugar,
three eggs, flavor to taste✪ Pudding Sauce.
PUDDING SAUCE.
Mrs. Dunham.
One-half cup of butter, one cup of sugar, two eggs well
beaten, and pour on one cup of boiling water ; flavor with
nutmeg or other flavor.
PUDDING SAUCE.
Mrs. A. R. Scranton.
Four tablespoons of white sugar, two tablespoons of
butter, one tablespoon of flour; beat all to a cream and
add the white of one egr^ well beaten ; then add one gill
boiling water ; stir well ; flavor to taste.
(214)
VALUABLE EECIPES.
215
FOAMING SAUCE.
Mrs. King.
One-half teacup of butter, the same of sugar; beat to a
froth ; put into a dish and set in a pan of hot water ; add
a tablespoon of hot water, or if preferred, a little vanilla✪ Foaming Sauce ;
stir one way until it comes to a very light foam.
WINE PUDDING SAUCE.
One cup of sugar, one-half cup of butter, one-half cup
of wine, one egg✪ Wine Pudding Sauce ; beat butter, sugar and eggs together ;
set it on the stove and heat, pour in the wine, add a little
nutmeg; pour from one dish to another a few times, and
send to the table.
WINE SAUCE.
M. A. T.
Two teacups of sugar, one teacup of butter ; stir to a
cream ; beat two eggs very light, and stir all together ;
add one teacup of wine✪ Wine Sauce ; mix and set on top of tea-kettle
of boiling water. It must not be put on the stove, nor boil.
PUDDING SAUCE.
Mrs. B. P. Hutchinson.
Two eggs well beaten, one cup pulverized sugar; when
mixed pour over one cup of boiling milk, and stir rapidly;
flavor as you please.
PUDDING SAUCE.
Mrs. Andrews.
One cup of sugar, one-half cup of butter, yolks of three
eggs ; one teaspoon of corn starch or arrow root ; stir the
THE HOME COOK BOOK.
whole until very light; add sufficient boiling water to
make the consistency of thick cream ; wine or brandy to
suit the taste.
SAUCE FOR APPLE PUDDING
M.
Boil good molasses with a little butter, .and serve hot;
HARD SAUCE FOR PUDDINGS, RICE, ETC.
M.
Take one teacup sugar, one-half teacup butter✪ Hard Sauce for Puddings; stir
together until light ; flavor with wine or essence of lemon ;
smooth the top with a knife, and grate nutmeg over it.
WINE SAUCE.
Brown one cup of sugar and a piece of butter the size
of a hen's egg, in a saucepan ; pour two-thirds of a teacup
of boiling water slowly over the mixture ; when ready to
serve, add one-half cup of currant wine.
WINE SAUCE.
Mrs. Pulsifer.
Page 87 · 14 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat up the whipped and strained yolks of five eggs with one-half a cup of powdered sugar ; add the grated peel of half a lemon, one teaspoon of mingled nutmeg and cinnamon, a little salt, and one-half a cup of cream ; then the whites of the eggs, and then two heaping cups of prepared flour ; work all together quickly and lightly into a soft paste, just stiff enough to roll out ; pass the rolling-pin over it until it be about three-quarters of an inch thick ; cut into small circular cakes with a tumbler or cake-cutter, and fry in hot lard. They ought to puff up like crullers. Drain on clean hot paper, and eat warm with a sauce made of the juice of two lemons and the grated peel of one, one cup of powdered sugar, one glass of wine, and the whites of two eggs beaten stiff.
" I crack my brains to find out tempting sauces, And raise fortifications in the pastry."
Anonymous.
One cup of butter, one cup of milk, one cup of sugar, three eggs, flavor to taste.
Mrs. Dunham.
One-half cup of butter, one cup of sugar, two eggs well beaten, and pour on one cup of boiling water ; flavor with nutmeg or other flavor.
Mrs. A. R. Scranton.
Four tablespoons of white sugar, two tablespoons of butter, one tablespoon of flour; beat all to a cream and add the white of one egg well beaten ; then add one gill boiling water ; stir well ; flavor to taste.
(214)
FOAMING SAUCE.
Mrs. King.
One-half teacup of butter, the same of sugar; beat to a froth ; put into a dish and set in a pan of hot water ; add a tablespoon of hot water, or if preferred, a little vanilla ; stir one way until it comes to a very light foam.
WINE PUDDING SAUCE.
One cup of sugar, one-half cup of butter, one-half cup of wine, one egg ; beat butter, sugar and eggs together ; set it on the stove and heat, pour in the wine, add a little nutmeg; pour from one dish to another a few times, and send to the table.
WINE SAUCE.
Two teacups of sugar, one teacup of butter ; stir to a cream ; beat two eggs very light, and stir all together ; add one teacup of wine ; mix and set on top of tea-kettle of boiling water. It must not be put on the stove, nor boil.
Mrs. B. P. Hutchinson. Two eggs well beaten, one cup pulverized sugar; when mixed pour over one cup of boiling milk, and stir rapidly; flavor as you please.
Mrs. Andrews.
One cup of sugar, one-half cup of butter, yolks of three eggs ; one teaspoon of corn starch or arrow root ; stir the
whole until very light; add sufficient boiling water to make the consistency of thick cream ; wine or brandy to suit the taste.
SAUCE FOR APPLE PUDDING
M.
Boil good molasses with a little butter, .and serve hot; HARD SAUCE FOR PUDDINGS, RICE, ETC.
M.
Take one teacup sugar, one-half teacup butter; stir together until light ; flavor with wine or essence of lemon ; smooth the top with a knife, and grate nutmeg over it.
WINE SAUCE. Brown one cup of sugar and a piece of butter the size of a hen's egg, in a saucepan ; pour two-thirds of a teacup of boiling water slowly over the mixture ; when ready to serve, add one-half cup of currant wine.
WINE SAUCE.
Mrs. Pulsifer.
Records on this page
Lemon FrittersFried CakesPudding SaucePudding SaucePudding SaucePudding SaucePudding SauceLemon PieFoaming SauceWine Pudding SauceWine SauceWine SauceWine SauceHard Sauce for Puddings