Cookery for every household

Beat the butter to a cream in a basin and add the sugar finely sifted ; they must be made very light and white. Add one white of egg and beat well with a small whisk, then add the second white and beat again. Just before serving stir in the boiling water and sherry, then stand the basin over a saucepan of hot water, and whisk until frothy. Serve at once. 796. Cold Fruit Sauce A very delicious fruit sauce may be made by preparing first some hard sauce (Recipe 803), and then adding to it about 2 table-spoonfuls of fruit purée, or a soft fresh fruit such as strawberries, raspberries, or peaches may be cut in small pieces and added to the hard sauce. Quite a variety of nice sauces can be made in this way. 797. Fruit Sauce for Game 1 lb. red plums or damsons. I lb. sugar. 1 inch cinnamon stick. 2 cloves. 2 table-sps. red-currant jelly. 1 glass port wine. 1^ oz. butter. Choose ripe plums and wash or wipe them carefully. Put them into a lined or earthenware saucepan with the sugar, cloves, and cinnamon, but without any water, and stew them slowly until reduced to a pulp. Then rub the fruit through a fine sieve and return the puree to a clean saucepan. Add the red-currant jelly and port wine, bring to the boil and simmer a few minutes. Then draw the saucepan to the side of the fire and add the butter in small pieces. Do not boil again after the butter is added. This sauce may be used either hot or cold. 798. Fruit Pur6e Sauce Almost any fruit puree may be used as a sauce. The puree is made by rubbing tinned fruit, fresh fruit, or stewed fruit through a fine sieve. If very thick the puree should be thinned down to a proper consistency with water, fruit juice, or syrup, or a little fight wine. Sugar must be added to taste and a little colouring if necessary. This kind of sauce can be served either hot or cold. If hot, a little arrowroot, 1 tea-spoonful to £ pint, may be broken with cold water and boiled in the sauce to give it a thicker consistency, especially if the sauce is to be used for coating purposes. 799. Fruit Syrup Sauce i pt. fruit syrup. I Flavouring. 1 tea-sp. arrowroot. | Colouring. The syrup from any tinned fruit wall make a very good sauce if it is thickened with arrowroot, or even cornflour or potato flour in the above proportion, and flavouring, &c., added. Take a heaped tea-spoonful of arrowroot and mix it smoothly with a little of the syrup. Put it into a small saucepan with the remainder of the syrup, and stir over the fire until boiling. Add sugar if necessary, and flavour to taste with essence, lemon or orange juice, or -wine. A little colouring may also be added, according to the kind of syrup used. Serve hot or cold. 800. German Sauce 2 yolks of eggs. I 1 wine-glassful sherry. 1 dessert-sp. sugar. Put all the ingredients into a basin, and stand the basin in a saucepan of slowly simmering water. Whisk the contents with a fork or small wire whisk Making German Sauce until thick and frothy, and serve at once. Do not boil, or they will curdle. Note. — A little cream may be added to the above ingredients if wished. 801. Ginger Sauce (Sauce au Gingembre) 1 gill custard sauce. I gill ginger syrup. 1 or 2 table-sps. pre- Sugar, served ginger.