Boston Cooking-School cook book

BUTTERSCOTCH ALMOND SAUCE Add toasted almonds to Butterscotch Sauce I or II. CAMBRIDGE SAUCE J4 cup butter 11% tablespoons cold water 1 cup powdered sugar 4 cup boiling water 2 teaspoons flour 1 teaspoon vanilla Cream butter and beat in sugar gradually. Mix flour with cold water, add gradually to boiling water, and boil 5 minutes. Cool. Just before serving, combine mixtures and add flavoring. Yankee Sauce. Add 1 teaspoon vinegar. CARAMEL SAUCE I 1 cup sugar 1 cup boiling water Caramelize sugar (p. 29). Add water slowly. Boil 6 minutes. Cool. 14 cup clear coffee may replace part of the water. CARAMEL SAUCE II 1 cup sugar V cup water Boil until light brown. Add 34 cup water and boil until of desired consistency. COLD CHOCOLATE SAUCE 2 cups milk 2 tablespoons hot water 11% tablespoons cornstarch 2 eggs 2 squares unsweetened chocolate 248 cup powdered sugar 4 tablespoons powdered sugar 1 teaspoon vanilla Scald 134 cups milk, add cornstarch mixed with remaining milk, and cook 8 minutes in double boiler. Melt chocolate over hot water, add 4 tablespoons powdered sugar and hot water; stir until smooth, then add to cooked mixture. Beat egg whites until stiff, add gradually remaining sugar, and continue beating; then add unbeaten yolks and stir into cooked mixture; cook 1 minute, add vanilla. Cool. THIN CHOCOLATE SAUCE (HOT OR COLD) 1 cup sugar 114 squares chocolate, melted 4 cup water over hot water Few grains cream of tartar V4 teaspoon vanilla Boil sugar, water, and cream of tartar 5 minutes. Pour slowly on chocolate. Cool slightly and flavor. CHOCOLATE CREAM SAUCE 1 cake (8 ounces) dipping chocolate Vg cup cream 1 tablespoon white corn sirup Melt chocolate over hot water. Add sirup, stir until smooth and add cream. HOT CHOCOLATE SAUCE 1 square unsweetened chocolate 1 tablespoon butter 1 cup sugar ¥ cup boiling water 2 tablespoons corn sirup Yg teaspoon vanilla Few grains salt Melt chocolate; add butter and pour water on gradually. Bring to boiling point, add sugar and corn sirup. Boil 5 minutes, cool slightly, add vanilla and salt. FUDGE SAUCE Use any fudge recipe, cooking to soft-ball stage. Beat well and serve hot. SPECIAL FUDGE SAUCE 114 cups cocoa \ cup white corn sirup 34 cup sugar ¥ cup milk Y% teaspoon salt 2 tablespoons butter 1 tablespoon cornstarch 2 teaspoons vanilla Mix dry ingredients, add corn sirup and milk, and mix thoroughly. Cook 15 minutes over hot water, stirring until it thickens. Add butter, cool, and add vanilla. COFFEE SAUCE 114 cups milk 14 cup sugar 1/3 cup ground coffee 34 tablespoon arrowroot Scald milk with coffee and let stand 20 minutes. Mix remaining ingredients and pour on gradually hot infusion which has been strained. Cook 5 minutes. COFFEE CREAM SAUCE (COFFEE MOUSSELAINE) 3 egg yolks, slightly beaten Y% teaspoon salt 4 tablespoons sugar 1 cup coffee infusion 14 cup whipping cream, beaten until stiff Add sugar and salt to eggs. Add coffee gradually. Cook in double boiler until thickened, stirring as necessary. Cool, fold in cream. CREAMY SAUCE 4 cup butter 2 tablespoons warm milk 34 cup powdered sugar 1 teaspoon vanilla or 2 tablespoons wine Cream butter, add sugar gradually, and milk and vanilla drop by drop, to prevent curdling. For a thinner sauce, warm over hot water, stirring until smooth and creamy. CURRANT JELLY SAUCE Y% cup currant jelly 2 teaspoons lemon juice 2 tablespoons hot water Few grains salt Break up jelly with fork, add other ingredients. Melt or not. CUSTARD SAUCE Soft Custard (p. 529). CURACAO OR DEWEY SAUCE 1 cup sugar 1 teaspoon Curaçao 2 tablespoons rum 2 egg yolks, well beaten 4 cup water Red coloring