Place over the fire a saucepan ; when it begins to be hot, put into it
four tablespoonfuls of white sugar and one tablespoonful of water. Stir it
continually for three or four minutes, until all the water evaporates ; then
watch it carefully until it becomes a delicate brown color. Have ready a
pint of cold water and cup of sugar✪ CARAMEL SAUCE mixed with some flavoring ; turn it
into the saucepan with the browned sugar and let it simmer for ten
minutes ; then add half a glass of brandy or a glass of wine. The wine or
brandy may be omitted if preferred.
A GOOD PLAIN SAUCE.
A GOOD sauce to go with plain fruit puddings is made by mixing one
cupful of brown sugar, one cupful of best molasses, half a cupful of butter,
400
SAUCES FOR PUDDINGS.
one large teaspoonful of flour; add the juice and grated rind of one
lemon, half a nutmeg grated, half a teaspoonful of cloves and cinnamon.
When these are all stirred together, add a teacupful of boiling water✪ A GOOD PLAIN SAUCE;
stir it constantly, put into a saucepan and let it boil until clear; then
strain.
OID STYLE SAUCE.
One pint of sour cream, the juice and flnely grated rind of a large
lemon✪ OLD STYLE SAUCE ; sugar to taste. Beat hard and long until the sauce is very light.
This is delicious with cold “Brown Betty” — a form of cold farina — corn-
starch, blanc mange and the like.
PLAIN COLD, HARD SAUCE.
Stir together one cupful of white sugar and half a cupful of butter
until it is creamy and light; add flavoring to taste. This is very nice,
flavored with the juice of raspberries or strawberries, or beat into it
a cupful of ripe strawberries or raspberries✪ PLAIN COLD, HARD SAUCE and the white of an egg
beaten stiff.
CUSTARD SAUCE.
One cupul of sugar, two beaten eggs, one pint of milk, flavoring to taste,
brandy or wine, if preferred.
Heat the milk to boiling ; add by degrees the beaten eggs and sugar, put
in the flavoring and set within a pan of boiling water ; stir until it begins
to thicken ; then take it off and stir in the brandy or wine gradually ;
set, until wanted, within a pan of boiling water.
MILK SAUCE.
Dissolve a tablespoonful of flour in cold milk ; see that it is free from
lumps. Whisk an ounce of butter and a cupful of sugar to a cream and
add to it a pinch of salt. Mix together half a pint of milk, one egg✪ MILK SAUCE and
the flour ; stir this into the butter and add a dash of nutmeg, or any flavor ;
heat until near the boiling point and serve. Very nice in place of cold
cream.
MILK OR CREAM SAUCE.
Cream or rich milk, simply sweetened with plenty of white sugar and
flavored, answers the purpose for some kinds of pudding, and can be made
very quickly,
SAUCES FOR PUJODIN'GS.
401
FRUIT SAUCE.
Two-thirds of a cupful of sugar, a pint of raspberries or strawberries,
a tablespoonful of melted butter and a cupful of hot water✪ FRUIT SAUCE. Boil all to-
gether slowly, removing the scum as fast as it rises ; then strain through a
sieve. This is very good served with dumplings or apple puddings.
JELLY SAUCE.
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire
in a cupful of boiling water, adding also two tablespoonfuls of butter ; then
stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water
or wine✪ JELLY SAUCE ; add it to the jelly and let it come to a boil. Set it in a dish of
hot water to keep it warm until time to serve ; stir occasionally. Any
fruit jelly can be used.
COMMON SWEET SAUCE. ' ✪ COMMON SWEET SAUCE
Page 270 · 9 recipe records on this page
Presented as published in 1887. 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
Place over the fire a saucepan ; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates ; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring ; turn it into the saucepan with the browned sugar and let it simmer for ten minutes ; then add half a glass of brandy or a glass of wine. The wine or brandy may be omitted if preferred.
A GOOD PLAIN SAUCE.
A GOOD sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, half a cupful of butter,
SAUCES FOR PUDDINGS.
one large teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg grated, half a teaspoonful of cloves and cinnamon. When these are all stirred together, add a teacupful of boiling water; stir it constantly, put into a saucepan and let it boil until clear; then strain.
OLD STYLE SAUCE.
One pint of sour cream, the juice and flnely grated rind of a large lemon ; sugar to taste. Beat hard and long until the sauce is very light. This is delicious with cold “Brown Betty” — a form of cold farina — cornstarch, blanc mange and the like.
PLAIN COLD, HARD SAUCE.
Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff.
CUSTARD SAUCE.
One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.
Heat the milk to boiling ; add by degrees the beaten eggs and sugar, put in the flavoring and set within a pan of boiling water ; stir until it begins to thicken ; then take it off and stir in the brandy or wine gradually ; set, until wanted, within a pan of boiling water.
MILK SAUCE.
Dissolve a tablespoonful of flour in cold milk ; see that it is free from lumps. Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt. Mix together half a pint of milk, one egg and the flour ; stir this into the butter and add a dash of nutmeg, or any flavor ; heat until near the boiling point and serve. Very nice in place of cold cream.
MILK OR CREAM SAUCE.
Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly,
SAUCES FOR PUDDINGS.
FRUIT SAUCE.
Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water. Boil all together slowly, removing the scum as fast as it rises ; then strain through a sieve. This is very good served with dumplings or apple puddings.
JELLY SAUCE.
Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter ; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine ; add it to the jelly and let it come to a boil. Set it in a dish of hot water to keep it warm until time to serve ; stir occasionally. Any fruit jelly can be used.
COMMON SWEET SAUCE. '
Records on this page
CUSTARD SAUCECARAMEL SAUCEA GOOD PLAIN SAUCEOLD STYLE SAUCEPLAIN COLD, HARD SAUCEMILK SAUCEFRUIT SAUCEJELLY SAUCECOMMON SWEET SAUCE