FOAMY SAUCE I.
1 egg.
^3 c. fruit sugar.
Flavoring.
1. Beat yolk of egg until very thick.
2. Add sugar gradually and flavoring.
3. Fold in stiffly beaten white.
FOAMY SAUCE II.
}4 c. butter.
1 c. sugar.
2 eggs.
2 tb. milk.
1 tb. lemon juice.
}4 T. vanilla.
1. Cream the butter; add sugar, yolks of eggs, well-beaten,
and milk.
2. Cook over hot water until thick; stir constantly.
3. Add flavoring, pour slowly over stiffly beaten whites,
beat thoroughly; serve at once.
HARD SAUCE.
IT. }ic. butter.
1 tb. 1 c. fruit or brown sugar.
3 drops }i T. lemon juice.
% T. vanUla.
1. Cream the butter, add sugar gradually.
2. Add flavoring; chill.
Note. — Beaten white of 1 egg may be folded into the
mixture before chilling; fruit juice, as cherry, pineapple, etc.,
may be used as flavoring.
CUSTARD SAUCE.
He.
1 T.
^tb.
f.g.
4 drops
^ c. milk.
1 yolk of egg.
1}4 tb. sugar,
f.g. salt.
8 drops vanilla.
1. Beat yolk of egg; add sugar and salt.
284
CANADIAN COOK BOOK
2. Add hot milk slowly.
3. Cook over hot water stirring constantly until mix-
ture will coat a silver spoon.
4. Remove from heat, strain; flavor.
LEMON CUSTARD SAUCE.
Make as Custard Sauce; flavor with thin shavings of
lemon rind heated in the milk.
FRUIT SAUCE.
1 c. fruit sjnrup.
tb. cornstarch or ^ T. arrowroot.
1 tb. cold water.
c. fruit.
1. Heat syrup from canned fruit, as peach or pineapple.
2. Mix cornstarch with cold water, add gradually to
fruit juice; cook until there is no taste of raw starch.
3. Remove from heat ; add fruit, finely cut.
CHOCOLATE SAUCE
y2 0. granulated sugar.
y2 c. water.
1^ to 2 oz. chocolate.
M T. vanilla.
Melt chocolate over hot water.
Add one-half the sugar gradually.
Add boiling water slowly, then the remainder of sugar.
Cook until sugar is dissolved and sauce is thick.
Flavor.
1.
2.
3.
4.
5.
SAUCES FOR DESSERTS
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XIX.
BEVERAGES
TEA.
1 T. tea✪ Tea.
1 c. boiling water.
1. Scald tea pot; let stand until thoroughly heated.
2. Put in the tea; add about one-quarter of the water
required.
3. Let stand in a hot place to infuse 3 to 4 mins.
4. Add remaining water, boiling; pour tea from leaves
and serve.
Note. — The water for tea should be fresh and freshly-
boiled. The time of infusion is very important; it should
not exceed 5 mins.
A tea-ball or filter may be used so that leaves may be
lifted out when infused.
ICED TEA.
4 T. tea.
2 c. boiling water✪ Iced Tea.
1. Make tea; when infused, strain from leaves.
2. Sweeten, if desired.
3. Pour into glasses one-third full of chipped ice.
4. Serve with a slice of lemon.
IT.
f.g.
3 drops
COCOA.
2 to 3 tb. cocoa.
2 tb. sugar,
f.g. salt.
2 c. water.
2 c. milk.
y2 T. vanilla✪ Cocoa.
1. Mix cocoa, sugar and salt, add boiling water; mix
thoroughly.
287
288
CANADIAN COOK BOOK
2. Boil gently 5 mins.
3. Add milk, reheat over hot water.
4. Beat until a thick froth forms to prevent a scum.
CHOCOLATE.
13^ oz. unsweetened chocolate.
3 to 4 tb. sugar,
f .g. salt.
1 c. boiling water.
3 c. milk.
1. Melt chocolate over hot water.
2. Add sugar, salt and boiling water, stir imtil smooth;
boil 2 mins.
3. Add milk, reheat over boiling water.
4. Beat to form froth; serve with whipped cream.
COFFEE.
Page 87 · 11 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FOAMY SAUCE I.
1 egg.
^3 c. fruit sugar. Flavoring.
1. Beat yolk of egg until very thick.
2. Add sugar gradually and flavoring.
3. Fold in stiffly beaten white.
FOAMY SAUCE II.
}4 c. butter.
1 c. sugar.
2 eggs.
2 tb. milk.
1 tb. lemon juice.
}4 T. vanilla.
1. Cream the butter; add sugar, yolks of eggs, well-beaten, and milk.
2. Cook over hot water until thick; stir constantly.
3. Add flavoring, pour slowly over stiffly beaten whites, beat thoroughly; serve at once.
HARD SAUCE.
1 T. 1/4 c. butter.
1 tb. 1 c. fruit or brown sugar.
3 drops 1/2 T. lemon juice. 3/4 T. vanilla.
1. Cream the butter, add sugar gradually.
2. Add flavoring; chill.
Note. — Beaten white of 1 egg may be folded into the mixture before chilling; fruit juice, as cherry, pineapple, etc., may be used as flavoring.
CUSTARD SAUCE.
1/2 c. 1 T. 1/4 tb. f.g.
4 drops
^ c. milk. 1 yolk of egg. 1}4 tb. sugar, f.g. salt. 8 drops vanilla.
1. Beat yolk of egg; add sugar and salt.
2. Add hot milk slowly.
3. Cook over hot water stirring constantly until mixture will coat a silver spoon.
4. Remove from heat, strain; flavor.
LEMON CUSTARD SAUCE.
Make as Custard Sauce; flavor with thin shavings of lemon rind heated in the milk.
FRUIT SAUCE.
1 c. fruit syrup.
1 tb. cornstarch or 1 T. arrowroot. 1 tb. cold water.
1/2 c. fruit.
1. Heat syrup from canned fruit, as peach or pineapple.
2. Mix cornstarch with cold water, add gradually to fruit juice; cook until there is no taste of raw starch.
3. Remove from heat ; add fruit, finely cut.
CHOCOLATE SAUCE
y2 0. granulated sugar. y2 c. water. 1^ to 2 oz. chocolate. M T. vanilla.
Melt chocolate over hot water. Add one-half the sugar gradually. Add boiling water slowly, then the remainder of sugar. Cook until sugar is dissolved and sauce is thick. Flavor.
SAUCES FOR DESSERTS
CHAPTER XIX.
BEVERAGES
TEA.
1 T. tea.
1 c. boiling water.
1. Scald tea pot; let stand until thoroughly heated.
2. Put in the tea; add about one-quarter of the water required.
3. Let stand in a hot place to infuse 3 to 4 mins.
4. Add remaining water, boiling; pour tea from leaves and serve.
Note. — The water for tea should be fresh and freshlyboiled. The time of infusion is very important; it should not exceed 5 mins.
A tea-ball or filter may be used so that leaves may be lifted out when infused.
ICED TEA.
4 T. tea.
2 c. boiling water.
1. Make tea; when infused, strain from leaves.
2. Sweeten, if desired.
3. Pour into glasses one-third full of chipped ice.
4. Serve with a slice of lemon.
IT. f.g.
3 drops
COCOA.
2 to 3 tb. cocoa. 2 tb. sugar, f.g. salt. 2 c. water. 2 c. milk. y2 T. vanilla.
1. Mix cocoa, sugar and salt, add boiling water; mix thoroughly.
2. Boil gently 5 mins.
3. Add milk, reheat over hot water.
4. Beat until a thick froth forms to prevent a scum.
CHOCOLATE.
13^ oz. unsweetened chocolate. 3 to 4 tb. sugar, f .g. salt.
1 c. boiling water. 3 c. milk.
1. Melt chocolate over hot water.
2. Add sugar, salt and boiling water, stir imtil smooth; boil 2 mins.
3. Add milk, reheat over boiling water.
4. Beat to form froth; serve with whipped cream.
COFFEE.
Records on this page
TeaLemon SauceFoamy Sauce IFoamy Sauce IIHard SauceCustard SauceFruit SauceChocolate SauceChocolateIced TeaCocoa