Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

428.— CLEAR WHITE WINE SAUCE SAUCE VIN BLANC. I lb. sugar, i pint of white wine, 1 pint of water the peel and juice of one lemon, 1% oz. cornstarch. Prepare same as No. 427. 429 —SAUCE CARDINAL. 1 lb. sugar, i pint claret, i pint water, ^ pint rum, i^ oz. cornstarch, % doz. whole cloves, the peel and juice of one orange. Prepare same as No. 427. 430.— SAUCE BISHOP. Prepare Sauce No. 428 with burgundy wine; flavor orange and cinnamon. 431.— CLARET WINE SAUCE WITH SAGO. 5 ozs. sago, I pint water, i pint claret, i lb. sugar, the juice of two oranges, a little of the grated rind, I stick of cinnamon, )^ pint of rum. Soak the sago for a couple of hours; let boil in the water till clear, add sugar, wine, juice and spice; let boil till it thickens; take out the cinnamon, add the rum and serve. 432.— SAUCE MACEDOINE. s ozs. candied cherries, 2 ozs. angelica, 2 ozs. pineapple, 2 ozs. apricots. Make one quart of white wine sauce, add the candied fruit, cut in dice, and let simmer slowly till tender. Use hot or cold. Flavor maraschino. 433.— SAUCE POLONAISE. Maks a clear white wine sauce No. 428, and add to each quart two ounces of blanched and shredded almonds, two ounces of sultanas, two ounces of currants, one ounce of candied orange peel shredded. Let the fruit simmer in the sauce till tender. Serve. 434.— SULTANA SAUCE. Prepare same as No, 433; add six ounces df sultanas. 435.— CURRANT SAUCE. Prepare Sauce No. 431, and add four ounces of currants. 436.— FRUIT SAUCES. Fruit sauces may be made from any surplus juices left over from canned fruits. The juice should be boiled down to a syrnp, adding more sugar and the juice of lemons; or cornstarch and sago may be used for thickening. For cold sauces no starch is required, because the syrup thickens sufficiently when cold. 437.— FRUIT SAUCE FROM ALL FRUITS. lib. sugar, t pint fruit juice, the juice of one lemon, X pint water, i oz. cornstarch. Dissolve the starch in some cold water. Boil juice, water and sugar, add the starch and let boil PAUL RICHARDS' BOOK OF BRZADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Jt pistachios, etc.; and it can be colored to suit the requirements. till clear. Less sugar may be used if the juice is sweetened. Some whole fruit may be added to the saucesberries, whole; peaches, pears and apricots cut in dice 438.— PINEAPPLE SAUCE. I pint can of sliced pineapple, cut in dice, (or X pint of fresh fruit), i^ lb. sugar, }i pint water, X pint of white wine, the juice of one lemon only, I oz. cornstarch. Make a clear sauce like No. 428; add the pineapple. For a cold sauce, leave out one-half a pint of water and the starch, and let cool. 439.— PEACH SAUCE. t quart of preserved or fresh peaches, i lb, sugar, I pint water, ^ oz. cornstarch, the juice one lemon. Make a syrup with the water and sugar; add the peaches, cut in dice, and the juice; thicken with the starch; let boil slowly till clear. Serve hot or cold. 440.— APRICOT SAUCE. Take apricot jam and dilute with boiling water to the consistency of a sauce; or take one pint of apricot pulp, half a pint of water, one pound of sugar, one-half ounce of cornstarch; flavor with some orange rind, let boil clear, and serve hot or cold. 441.— COLD STRAWBERRY SAUCE. COLD RASPBERRY SAUCE. Take one quart of ripe berries and crush with x% pound of sugar. Press through a sieve or colander. Stir well together in a cold place till sugar and juice form a clear sauce, like jelly. The flavor of strawberries is improved by adding some orange juice (a little acid hastens the jellying process). Other ripe fruits, like apricots, peaches and cherries, may be made into sauces by the same process; to be served with ice creams or frozen puddings. 442.— COLD CREAM SAUCE. I pint rich milk, i pint double cream, 8 ozs. sugar, % oz. gelatin.