Original White House Cookbook

one wine-glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milk. Beat this mixture well ; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure and not let it boil. Delicious. LIQUID BRANDY SAUCE. Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin ; let the sauce boil, strain while hot, then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy. Serve warm. GRANDMOTHER'S SAUCE. Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time ; this will cook the egg smoothly. It may be served cold or hot. SUGAR SAUCE. One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. Boil all together until it becomes the consistency of syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon juice is an improvement. Nice with cottage pudding. LEMON SAUCE. One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam. LEMON CREAM SAUCE, HOT. Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat fiour, four ounces of sugar and the well-beaten yolks of three eggs ; remove it from the fire and add the grated rind and the juice of one lemon; stir it well and serve hot in a sauce tureen. ORANGE CREAM SAUCE, HOT. This is made as Lemon Cream Sauce, substituting orange for lemon. Creams for puddings, pies and fritters may be made in the same SAUCES FOB PUDDINGS. manner with any other flavoring ; if flour is used in making them, it should boil in the milk three or four minutes. COLD LEMON SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of one lemon; grate nutmeg upon the sauce and serve on a flat dish. COLD ORANGE SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one orange and the juice of two ; stir until all the orange juice is absorbed ; grate nutmeg upon the sauce and serve on a flat dish. COLD CREAM SAUCE. Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick cold cream, flavor to taste. Stir well and set it in a cool place. CREAM SAUCE, WARM. Heat a pint of cream slowly in a double boiler ; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract ; stir it thoroughly and add, when cool, the whites of two well-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more. CARAMEL SAUCE.