Boston Cooking-School cook book

Bring sugar and water to boiling point and boil to a thin sirup. Pour slowly on egg yolks and cook, stirring constantly, until mixture thickens slightly. Color red. If desired, use red fruit juice in place of rum and Curacao. Serve on Vanilla Ice Cream. FOAMY SAUCE I ¥% cup butter 1 teaspoon vanilla or 1 cup powdered sugar 2 tablespoons wine 1 egg, well beaten oo? Cream butter, add gradually sugar, egg, and flavoring. Beat while heating over hot water. FOAMY SAUCE II 2 egg whites 4 cup hot milk 1 cup powdered sugar 1 teaspoon vanilla Beat egg whites until stiff, add sugar gradually, and continue beating. Add milk and vanilla. FRUIT SAUCE 6 cup sugar Y pint bottle maraschino cherries 1% cup water ¥% pint bottle green figs \4 pound dates \4 pound Jordan almonds Few grains salt Pour boiling water over dates, let stand 3 minutes, drain, stone, and cut in small pieces. Add cherries with sirup, and figs cut in pieces, with sirup. Let stand overnight or for several hours, add almonds (blanched, halved, and browned in a moderate oven) and salt. Boil sugar and water 5 minutes and add fruit. FRUIT JUICE SAUCE I 1 cup sugar Yo cup boiling water 1 tablespoon cornstarch 1 cup fruit juice (fresh or canned) 2 tablespoons lemon juice Mix cornstarch and sugar. Add boiling water and boil 5 minutes. Cool and add fruit juices. FRUIT JUICE SAUCE II Drain sirup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling point, thicken slightly with arrowroot, and color with red food color. GINGER SAUCE 1 cup sugar 14 cup water 3 tablespoons chopped crystallized ginger Boil 10 minutes, HARD SAUCE 1 cup confectioners’ sugar or ¥ cup butter 34 cup granulated sugar Flavoring Let butter stand at room temperature until easy to work, cream thoroughly, and beat in sugar gradually. Continue beating until smooth and fluffy. Add flavoring drop by drop to keep from separating. With Cream. Add 1{ cup heavy cream. Beat thoroughly. For flavoring, use any of the following: 1g teaspoon lemon extract or 24 teaspoon vanilla. 1 teaspoon brandy (Brandy Sauce). 1 to 3 tablespoons sherry or Madeira. Sprinkle with slight grating nutmeg (Wine Sauce). 2 teaspoons dry cocoa and 2 tablespoons strong coffee (Mocha Sauce). Add cream. BROWN SUGAR HARD SAUCE ¥ cup butter 24 cup brown sugar Flavoring Cream butter, beat in sugar gradually. Add flavoring, drop by drop. For suggestions, see under Hard Sauce (p. 609). With Cream. Add 2 tablespoons heavy cream, drop by drop. Beat thoroughly. Flavor with 1 1/4 tablespoons sherry and 2 teaspoons brandy, added drop by drop. Ohio Sauce. Make with cream. Add 2 tablespoons chopped nut meats and 2 tablespoons chopped dates. Flavor with lemon extract. Sterling Sauce. Add 3 tablespoons lukewarm cream or milk, then 1 teaspoon vanilla or 2 tablespoons wine, drop by drop. HONEY SAUCE Add 2 tablespoons melted butter to 2 teaspoons cornstarch. Stir until smooth. Add % cup honey and cook 5 minutes. HONEY CREAM SAUCE 1/2 cup whipping cream Y4 to % cup honey 1 teaspoon lemon juice Whip cream until thick and whip in honey and lemon juice. LEMON SAUCE I 34 cup sugar 2 teaspoons butter \4 cup water 1 tablespoon lemon juice 2 tablespoons light corn sirup Boil sugar, corn sirup, and water in small saucepan 5 minutes without stirring. Remove from heat, add butter and lemon juice. LEMON SAUCE II Y cup sugar 2 tablespoons butter 1 tablespoon cornstarch 114 tablespoons lemon juice i cup boiling water Few gratings nutmeg Few grains salt Mix sugar and cornstarch, add water gradually, stirring constantly. Boil 5 minutes, remove from fire, add other ingredients. RICH LEMON SAUCE