One-half cup of butter, one cup powdered sugar, one-quarter
cup cream or milk, one teaspoonful vanilla or lemon. Beat
butter to a cream, add sugar gradually, beating constantly.
When light and creamy, add cream, little at a time. When
all is beaten smooth, place bowl in basin of hot water and stir
till sauce is smooth and creamy — no longer. It will take only
a few moments. I his is a delicious sauce, and if well beaten
and not kept iirthe hot water long enough to melt sugar, it
will be white and foamy all through.
162
LANDMARKS CLUB COOK BOOK.
DELICATE PUDDING SAUCE.
One cup of boiling milk ; beat one egg .and three tablespoon-
fuls of powdered sugar together to a froth. Pour on the
boiling milk and stir. Flavor with lemon.
h. c. w.
ERUIT SAUCES.
Canned fruits, preserves or jams, make good sauces for
blanc mange, cornstarch, rice or boiled pudding. The juice
of canned fruit, boiled and thickened a little with arrowroot,
and flavored or not with liquor or essence, makes a good hot
sauce.
h. c. w
HARD SAUCE.
One cupful sugar, one-half cupful butter, creamed. To
moisten, add four tablespoonfuls currant jelly whipped smooth,
or two of brandy or of wine, or of lemon juice. If desired, a
litttle nutmeg may be grated over when finished. Place on
ice for an hour before using.
h. c. w.
LEMON sauce.
.Three-quarters cup of sugar, half cup of butter, one egg,
juice and half the rind of one lemon, half cup of boiling water✪ Lemon Sauce.
Cream butter and sugar, beat in egg, whipped light ; then add
lemon. Beat hard, then add water. Cook in double boiler
till very hot, but do not let it boil.
F. S. C., England.
lemon sauce. *
Two eggs, one cup white sugar, juice of one lemon. Take
sugar and add half cup of hot water, and let boil to a syrup.
Add juice and rind of one lemon. Beat the eggs light and
stir them in.
MOLASSES SAUCE.
Take one cup of molasses, half cup of vinegar, half cup of
butter; simmer together and flavor with nutmeg✪ Molasses Sauce. Lemon
juice may be used instead of vinegar. Serve fvith plain boiled
rice or with any apple pudding.
PUDDING SAUCES.
*
163
PINEAPPLE SAUCE.
Chop the pineapple very fine, sweeten and thicken with ar-
row root✪ Pineapple Sauce. Serve with fritters, cornstarch, rice or batter pud-
dings.
h. c. w.
WINE SAUCE.
Beat the yolks of two eggs until light; add half cup of pow-
dered sugar. Beat the whites of two eggs stiff and add half
cup of powdered sugar. Combine the two mixtures and add
quarter cup of hot milk and two tablespoonfuls of sherry
wine✪ Wine Sauce.
Mrs. Scott Helm.
sauce for stewed fruit.
Four ounces of almonds, one pound of sugar, one quart
milk, yolks of two eggs✪ Sauce for Stewed Fruit. Blanch the almonds and pound in
a mortar ; then throw into a syrup made of the milk and sugar.
When quite thick, add the beaten yolks of two eggs, stir well,
pour over any stewed fruit.
Mrs. J. G. Mossin.
CHAPTER XV],
CAKE.
GENERAL directions for making cake.
Page 97 · 7 recipe records on this page
Presented as published in 1903. 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
One-half cup of butter, one cup powdered sugar, one-quarter cup cream or milk, one teaspoonful vanilla or lemon. Beat butter to a cream, add sugar gradually, beating constantly. When light and creamy, add cream, little at a time. When all is beaten smooth, place bowl in basin of hot water and stir till sauce is smooth and creamy — no longer. It will take only a few moments. This is a delicious sauce, and if well beaten and not kept in the hot water long enough to melt sugar, it will be white and foamy all through.
DELICATE PUDDING SAUCE.
One cup of boiling milk ; beat one egg .and three tablespoonfuls of powdered sugar together to a froth. Pour on the boiling milk and stir. Flavor with lemon.
h. c. w.
FRUIT SAUCES.
Canned fruits, preserves or jams, make good sauces for blanc mange, cornstarch, rice or boiled pudding. The juice of canned fruit, boiled and thickened a little with arrowroot, and flavored or not with liquor or essence, makes a good hot sauce.
h. c. w
HARD SAUCE.
One cupful sugar, one-half cupful butter, creamed. To moisten, add four tablespoonfuls currant jelly whipped smooth, or two of brandy or of wine, or of lemon juice. If desired, a little nutmeg may be grated over when finished. Place on ice for an hour before using.
h. c. w.
LEMON sauce.
.Three-quarters cup of sugar, half cup of butter, one egg, juice and half the rind of one lemon, half cup of boiling water. Cream butter and sugar, beat in egg, whipped light ; then add lemon. Beat hard, then add water. Cook in double boiler till very hot, but do not let it boil.
F. S. C., England.
lemon sauce. *
Two eggs, one cup white sugar, juice of one lemon. Take sugar and add half cup of hot water, and let boil to a syrup. Add juice and rind of one lemon. Beat the eggs light and stir them in.
MOLASSES SAUCE.
Take one cup of molasses, half cup of vinegar, half cup of butter; simmer together and flavor with nutmeg. Lemon juice may be used instead of vinegar. Serve fvith plain boiled rice or with any apple pudding.
PUDDING SAUCES.
*
PINEAPPLE SAUCE.
Chop the pineapple very fine, sweeten and thicken with arrow root. Serve with fritters, cornstarch, rice or batter puddings.
h. c. w.
WINE SAUCE.
Beat the yolks of two eggs until light; add half cup of powdered sugar. Beat the whites of two eggs stiff and add half cup of powdered sugar. Combine the two mixtures and add quarter cup of hot milk and two tablespoonfuls of sherry wine.
Mrs. Scott Helm.
SAUCE FOR STEWED FRUIT.
Four ounces of almonds, one pound of sugar, one quart milk, yolks of two eggs. Blanch the almonds and pound in a mortar ; then throw into a syrup made of the milk and sugar. When quite thick, add the beaten yolks of two eggs, stir well, pour over any stewed fruit.
Mrs. J. G. Mossin.
CHAPTER XV],
GENERAL directions for making cake.
Records on this page
Lemon SauceLemon SauceLemon SauceMolasses SaucePineapple SauceWine SauceSauce for Stewed Fruit