Boston Cooking-School cook book

1/2 cup butter Vg cup boiling water 1 cup sugar 3 tablespoons lemon juice 3 egg yolks Few gratings lemon rind Cream butter, add sugar gradually, and egg yolks slightly beaten; then add water and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Vanilla Sauce. Use 1 teaspoon vanilla in place of lemon juice and nutmeg. ICED MADEIRA SAUCE 14 cup orange juice Y cup sugar 2 tablespoons lemon juice 1 cup boiling water 44 cup Madeira 2 egg whites Freeze fruit juice and Madeira (p. 576). Boil sugar and water 5 minutes, pour slowly on beaten egg whites, set in pan of salted ice water, and stir until cold. Add to frozen mixture. MAPLE CREAM SAUCE 1 cup maple sirup 4 cup cream Boil sirup and cream to soft-ball stage (232° F.). Beat 1 minute, serve plain, or add 14 cup chopped nut meats. MAPLE SUGAR SAUCE 11% cups maple sugar 2 teaspoons vanilla Y% cup cream 1 tablespoon butter Cook sugar and cream until mixture bubbles. Add vanilla and butter. Beat until thick. MOCK MAPLE SIRUP 1 cup light brown sugar Few grains salt ¥ cup water V4 teaspoon vanilla . Dissolve sugar in water, add salt, boil 1 minute. Add vanilla, Serve hot or cold. MARASCHINO SAUCE 24 cup boiling water 4 cup maraschino cherries, 1% cup sugar cut in halves 2 tablespoons cornstarch Y% cup maraschino sirup Y% tablespoon butter Mix sugar and cornstarch, add gradually to boiling water, stirring constantly. Boil 5 minutes, and add cherries, sirup, and butter. MARSHMALLOW SAUCE Y{ pound marshmallows 1 cup confectioners’ sugar 14 cup boiling water Cut marshmallows in pieces; melt in double boiler. Dissolve sugar in boiling water, add to marshmallows. Stir until thoroughly blended. MARSHMALLOW MINT SAUCE 4 cup sugar 1 egg white 4 cup water 1 drop oil of peppermint 8 marshmallows Green coloring Boil sugar and water 5 minutes. Add marshmallows cut in small pieces (using scissors) and add gradually to egg white beaten until stiff. Flavor, color, and chill. MELBA SAUCE I 1 cup canned or fresh raspberries Vf cup sugar Crush berries, strain to remove seeds. Add sugar and cook to a heavy sirup. MELBA SAUCE II 1 cup pulp and juice of raspberries ¥% tablespoon arrowroot or 4 cup currant jelly cornstarch 4 cup sugar 1 tablespoon cold water Add jelly and sugar to raspberries. Bring to boiling point. Add arrowroot or cornstarch mixed with cold water. Stir until mixtufe becomes thick and clear. Strain and cool. MINCEMEAT SAUCE 1 cup sugar 1% cup water 1 cup mincemeat Boil sugar and water 5 minutes. Add mincemeat. MOLASSES SAUCE 1 cup molasses 2 tablespoons lemon juice or 1% tablespoons butter 1 tablespoon vinegar Boil molasses and butter 5 minutes; remove from fire and add lemon juice. MONROE SAUCE 2 cups brown sugar 4 tablespoons butter 1 cup boiling water 1 teaspoon yanilla 4 tablespoons cold water Slight grating nutmeg 2 teaspoons cornstarch Few grains salt Boil sugar and water i2 minutes. Add cold water to cornstarch and stir-until smooth; then add gradually, while stirring constantly, to sirup and simmer 40 minutes. Just before serving, add butter, vanilla, nutmeg, and salt. ORANGE SAUCE I 3 egg whites Juice and rind 2 oranges 1 cup powdered sugar Juice 1 lemon Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices. ORANGE SAUCE II Grated rind 4% lemon Few grains salt Juice 14 lemon : 2 egg yolks 1 cup orange juice 2 egg whites 4% cup sugar 1 teaspoon vanilla Mix grated rind, fruit juices, sugar, salt, and egg yolks, beaten slightly. Cook and stir constantly until mixture thickens. Add gradually, while beating constantly, to egg whites, beaten until stiff. Cool and add flavorings. PINEAPPLE MINT SAUCE