Currant Jelly Sauce, 2. — Cream 2 table-
spoons butter ; add gradually % cup stifl' cur-
rant jelly slightly softened by standing in
warm room. Beat well and serve very cold.
Cream Sauce. — Bring % pint cream slowly
to boil ; set in stewpan boiling water ; when it
reaches boiling point add sugar, then pour
slowly on whipped whites of 2 eggs in bowl ;
add 1 teaspoon extract vanilla and use.
Creamy Sauce. — Cream 2 tablespoons but-
ter ; beat in by degrees Mi cup powdered sugar,
2 tablespoons each of thick cream and sheiry.
Beat long and hard. Just before serving stand
bowl over hot water and beat till sauce b oks
creamy but is not hot enough to melt the
butter.
Custard Sauce. — 1 pint milk, yolks 4 eggs,
Ml cup sugar. Set over fire and stir until thick.
Duchesse Sauce. — Boil 2 ounces grated
chocolate in Mi pint milk 5 minutes; strain
on 2 yolks of eggs beaten with Mi gill cream
and Y2 cup sugar; strain, return to fire, stir
until thick as honey; remove and add 1 tea-
spoon extract vanilla.
Foaming Sauce. — Whip white 1 egg and Mi
cup powdered sugar to a stiff froth. Whip
separately 1 cup thick cream to a solid froth.
Mix lightly together, flavor with 1 tablespoon
sherry.
Hard Sauce. — Beat 1 cup sugar and Mi cup
butter to white cream ; add whites 2 eggs ;
beat few minutes longer ; add tablespoon
brandy and teaspoon extract nutmeg ; put on
ice until needed.
Qolden Sauce. — Make hard sauce as above
without egg whites or flavoring. Beat in
gradually the yolks of 2 raw eggs and add
flavoring to suit. The color may be accentu-
ated by the addition of a little yellow color-
paste.
Hygienic Cream Sauce. — Mi pint milk. Mi
pint cream, yolk 1 egg, 1 tablespoon buckwheat
dissolved in little milk, large pinch salt. Bring
milk and cream to boil in thick, weU-lined
saucepan ; add to it buckwheat dissolved in
milk, stirring rapidly to prevent lumping ; al-
low it to boil 5 minutes; remove from fire,
beat in the yolk of egg diluted with a table-
spoon milk.
Lemon Sauce. — Boil 1 cup sugar and 1 cup
water together 15 minutes, then remove ; when
cooled a little, add Mi teaspoon extract lemon
and 1 tablespoon lemon jmce.
Molasses Sauce. — Boil together 10 minutes
1 cup molasses✪ Suet Pudding, 1 tablespoon vinegar, 1 table-
spoon butter, pinch salt. For apple puddings.
Orange Sauce. — To golden sauce made as
above add the grated yellow rind and 1 table-
spoon of the juice of an orange.
Peach Sauce. — Place peach juice from can
in small saucepan ; add equal volume of wa-
ter, little more sugar, and 8 or 10 raisins ; boil
this 10 minutes, strain, and just before serv-
ing add 8 drops extract bitter almonds.
Rexford Sauce. — Dissolve 1 teaspoon corn-
starch in little water ; add it to 1 cup boiling
water, with % cup brovm sugar ; boil 10 min-
)ER IS ABSOLUTELY PURE.
THE ROYAL BAKER AND PASTRY COOK 27
utes; remove from fire; add ’^4 cup cider,
sc«dding hot, 1 large tablespoon good butter,
aud yolks 2 eggs.
Royal Wine Sauce. — Bring slowly to boil-
ing point ‘>2 pint wiue; then add yolks of 4
eggs and 1 cup sugar ; whip it on fire until in
state of high froth aud a little thick ; remove
and use as directed.
Sugar Sauce. — Beat to light cream cup
sugar, flavored with V4 teaspoon extract lemon
and V4 cup butter; add yolks of 2 eggs and
place on ice until wanted.
Page 50 · 1 recipe record on this page
Presented as published in 1902. 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
Currant Jelly Sauce, 2. — Cream 2 tablespoons butter ; add gradually % cup stiff currant jelly slightly softened by standing in warm room. Beat well and serve very cold.
Cream Sauce. — Bring % pint cream slowly to boil ; set in stewpan boiling water ; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl ; add 1 teaspoon extract vanilla and use.
Creamy Sauce. — Cream 2 tablespoons butter ; beat in by degrees Mi cup powdered sugar, 2 tablespoons each of thick cream and sheiry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter.
Custard Sauce. — 1 pint milk, yolks 4 eggs, Mi cup sugar. Set over fire and stir until thick.
Duchesse Sauce. — Boil 2 ounces grated chocolate in Mi pint milk 5 minutes; strain on 2 yolks of eggs beaten with Mi gill cream and Y2 cup sugar; strain, return to fire, stir until thick as honey; remove and add 1 teaspoon extract vanilla.
Foaming Sauce. — Whip white 1 egg and Mi cup powdered sugar to a stiff froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly together, flavor with 1 tablespoon sherry.
Hard Sauce. — Beat 1 cup sugar and Mi cup butter to white cream ; add whites 2 eggs ; beat few minutes longer ; add tablespoon brandy and teaspoon extract nutmeg ; put on ice until needed.
Qolden Sauce. — Make hard sauce as above without egg whites or flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring to suit. The color may be accentuated by the addition of a little yellow colorpaste.
Hygienic Cream Sauce. — Mi pint milk. Mi pint cream, yolk 1 egg, 1 tablespoon buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to boil in thick, well-lined saucepan ; add to it buckwheat dissolved in milk, stirring rapidly to prevent lumping ; allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoon milk.
Lemon Sauce. — Boil 1 cup sugar and 1 cup water together 15 minutes, then remove ; when cooled a little, add Mi teaspoon extract lemon and 1 tablespoon lemon juice.
Molasses Sauce. — Boil together 10 minutes 1 cup molasses, 1 tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple puddings.
Orange Sauce. — To golden sauce made as above add the grated yellow rind and 1 tablespoon of the juice of an orange.
Peach Sauce. — Place peach juice from can in small saucepan ; add equal volume of water, little more sugar, and 8 or 10 raisins ; boil this 10 minutes, strain, and just before serving add 8 drops extract bitter almonds.
Rexford Sauce. — Dissolve 1 teaspoon cornstarch in little water ; add it to 1 cup boiling water, with % cup brown sugar ; boil 10 minutes; remove from fire; add 1/4 cup cider, scalding hot, 1 large tablespoon good butter, and yolks 2 eggs.s.
Royal Wine Sauce. — Bring slowly to boiling point 1/2 pint wine; then add yolks of 4 eggs and 1 cup sugar ; whip it on fire until in state of high froth aud a little thick ; remove and use as directed.
Sugar Sauce. — Beat to light cream cup sugar, flavored with V4 teaspoon extract lemon and V4 cup butter; add yolks of 2 eggs and place on ice until wanted.
Records on this page
Suet Pudding