Blue Ribbon and Pure Gold cook book

Dominion Sauce—Bring the juice poured from a can of peaches to a boil. Dissolve 1 tablespoon cornstarch in } cup cold water, add to the juice, boil 2 minutes and stir in } cup sugar. This sauce is served with peach batter pudding, and may be used with any other. The juice of preserved fruit makes a nice sauce. Chocolate Sauce, No. 1—1 or 2 ounces Blue Ribbon baking chocolate (melted), } cup hot water, 4 to 1 cup sugar, 1 tablespoon butter, 1 teaspoon Pure Gold vanilla. Sauce for Puddings 99 Chocolate Sauce, No. 2—1 cup milk, 1 tablespoon cornstarch, { cup sugar, } ounce Blue Ribbon baking chocolate, 4 teaspoon Pure Gold vanilla. Clear Pudding Sauce—j cup sugar, 1 tablespoon flour, 1 cup boiling water, 2 tablespoons butter, 1 teaspoon Pure Gold flavoring. Honey Sauce—% to 1 cup whipped cream, 4 cup honey, 1 teaspoon Pure Gold lemon extract. Hard Sauce— cup butter, 1 cup powdered sugar, 4 teaspoon Pure Gold vanilla extract, § teaspoon Pure Gold pastry spice. Cream butter and sugar thoroughly (10 minutes), add vanilla. Heap roughly in a dish, sprinkle pastry spice over the top, and keep cool until served. An egg white beaten stiff may be folded in at the last. Hard Gold Sauce—3 cup butter creamed with 1 cup brown sugar. Flavor with Pure Gold vanilla. Beat the butter to a cream, and add the sugar. Beat thoroughly. Smooth into shape and grate nutmeg over the top. Keep cool. The yolk of an egg is a very nice addition beaten up with the sauce. Lemon Sauce—+} cup sugar, 1 cup boiling water, 1 tablespoon cornstarch, 2 tablespoons butter, } teaspoon Pure Gold lemon extract. Mix the sugar and cornstarch, stir into them the boiling water, and boil starch, 2 tablespoons butter, $ teaspoon Pure Gold lemon extract. Foam Sauce—Take the yolk of 1 egg and beat it with 1 cup powdered sugar and butter the size of an egg, until light, add boiling water, 3 cup, and set it over a kettle until cooked; flavor with 1 teaspoon Pure Gold lemon extract; beat the white of the egg to a stiff froth and add the last thing. Simple Sauce—1 egg beaten thoroughly and stirred into 1 pint sweetened milk. Flavor with Pure Gold nutmeg. Strawberry Sauce—j cup butter, 1 cup sugar, and 1 pint strawberries mashed until juicy. (Canned berries may be substituted for fresh ones.) Beat the butter and sugar to a cream, then stir in the berries. The beaten white of 1 egg may be added before the berries. Whipped Cream Sauce—Whip 1 cup ice-cold cream, add 4 cup powdered sugar, and 4 teaspoon Pure Gold lemon or vanilla extract. The beaten whites of 1 to 3 eggs are often added. Nice with fruit puddings, or to cover slices of sponge cake. Mock Maple Syrup—See under Griddle Cake recipes. Caramel Sauce—Caramelize } cup sugar, add 4 cup boiling water, simmer 5 minutes. Add } teaspoon Pure Gold vanilla. Orange Sauce—3 egg whites, 1 cup fruit sugar, grated rind of two oranges, 3 cup orange juice, 3 tablespoons lemon juice. Add sugar gradually to stiffly beaten egg whites. Add orange rind and fruit juices. 100 Blue Ribbon Cook Book JELLIED DESSERTS Raspberry Cream—1 package Pure Gold raspberry jelly powder, 1 cup boiling water, 1 cup juice from a can of raspberries, 3 cup whipped cream, 1 egg white, beaten stiff, 1 cup canned raspberries. Dissolve jelly powder in boiling water, add raspberry juice and put away to partially set. Then add whipped cream, beaten egg white, and raspberries. ‘Turn into a mould to set. Lemon Sponge—1 package Pure Gold lemon jelly powder, 2% cups boiling water, ? tablespoon lemon juice, } cup sugar, 2 beaten egg yolks, 2 beaten egg whites. Dissolve jelly powder in boiling water, add lemon juice, sugar and beaten egg yolks. Cook the mixture in a double boiler 5 to 6 minutes. Put away to partially set. Then add beaten egg whites. Turn into a mould to set.