Boston Cooking-School cook book

1 cup crushed pineapple 34 cup water 1 cup sugar Green coloring 6 drops oil of peppermint Simmer pineapple, sugar, and water 10 minutes. Cool, color, and add peppermint. Chill. RAISIN SAUCE 1 cup seeded raisins, cut fine or chopped 1% cup sugar 11% cups cold water 1% tablespoons lemon juice Add raisins to water. Simmer until soft. Add sugar, cook slowly 15 minutes. Add lemon juice. RASPBERRY SAUCE ~ % cup butter 1% cups confectioners’ sugar V4 cup Raspberry Sirup (p. 745) Cream butter and add sugar gradually while stirring and beating constantly. Then add Raspberry Sirup slowly (at first drop by drop) to prevent separating. See also Melba Sauces (p. 613). ROXBURY SAUCE 1 egg yolk Yg teaspoon salt 1 cup powdered sugar V4 teaspoon vanilla Y cup scalded milk 1 tablespoon lemon juice 1 teaspoon cornstarch Grated rind 14 lemon 1 egg white Beat egg yolk until thick and lemon-colored and add 34 cup sugar gradually, while beating constantly. Mix remaining sugar with cornstarch and salt and pour on, gradually, scalded milk. Cook in double boiler 10 minutes, stirring constantly until mixture thickens, and afterwards occasionally. Combine mixtures, add flavorings and egg white beaten until stiff. SABAYON SAUCE Grated rind and juice 144 lemon ¥ cup sugar V4 cup orange juice or white wine 2 eggs or 14 cup sherry wine Mix lemon juice and orange juice or wine, sugar, and yolks of eggs. Stir vigorously over hot water until it thickens, using a wire whisk. Pour over egg whites beaten stiff. CREAM SABAYON SAUCE ¥ cup milk 1 teaspoon vanilla 16 cup cream 2 tablespoons sugar 2 egg yolks Few grains salt 2 tablespoons sherry 2 egg whites beaten until stiff Scald milk and cream in double boiler. Beat egg yolks until thick and add sugar. Pour milk and cream gradually, while beating constantly, on egg mixture and cook in double boiler, beating constantly with whisk until mixture thickens. Add wine, vanilla, and salt and pour over egg whites. SEA FOAM SAUCE 2 tablespoons butter 1 egg yolk 2 tablespoons flour 1% cup water 1% cup sugar 1 teaspoon vanilla 1 egg white Cream butter and add flour, mixed with sugar, gradually, while stirring constantly; then add egg yolk, well beaten, water, and vanilla. Cook in double boiler until mixture thickens, stirring constantly at first, and afterwards occasionally. Cool. Just before serving, add egg white beaten until stiff. STRAWBERRY SAUCE I 14 cup butter 1 cup confectioners’ sugar 24 cup strawberries Cream butter, add sugar gradually, while stirring constantly. Wash, hull, and drain berries; add to first mixture one at a time (to prevent curdling), beating after each addition until well blended. STRAWBERRY SAUCE II 1g cup butter 1 egg white 1 cup powdered sugar 28 cup strawberries Cream butter, add sugar gradually, egg white, and berries. Beat until fruit is mashed. STRAWBERRY SAUCE III 2 cups berries, hulled 1 cup sugar Mash berries, add sugar, and let stand 1 hour. WHIPPED CREAM V4 pint whipping cream 1 tablespoon powdered sugar V% teaspoon vanilla Beat cream slightly and add sugar gradually while beating constantly, using egg beater. Add vanilla and few grains salt when stiff enough to hold its shape. To use with very sweet desserts, use less sugar or none. : Frozen Whipped Cream. Pack in drawer of mechanical refrigerator or pack in salt and ice and serve in cubes. To Whip Thin Cream. Soften 1 teaspoon gelatine in 1 tablespoon cold water. Dissolve over hot water. Add tocream. Add 1 egg white. Beat. Molasses or Honey Cream. Sweeten with molasses or honey in place of sugar. WHIPPED EVAPORATED MILK Scald 15 minutes, chill, set in bowl of ice and coarse salt, beat until stiff, and use like whipped cream. DEVONSHIRE CREAM