The art of German cooking and baking

1 tsp. of flour Salt 1 cup of sweet cream % tsp. of grated onion % cup of good poultry broth 2 tbsps. of fine oil 2 tbsps. of vinegar Preparation : Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time. Sweet Sauces or Dressings. Sauces for Puddings and Pastries. No. 45— WHITE WINE SAUCE. Quantity for 6 Persons. 2 eggs 2 slices of lemon 1 tsp. of flour 2 tbsps. of sugar 1 tumblerful of white wine Preparation: The 2 whole eggs, flour, wine, sugar are -173^ mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices. Remarks: This sauce may be served cold or warm. No. 4&— ARRACK SAUCE. Quantity for 6 Persons. % cup of arrack or brandy 2 tbsps. of lemon juice 1 pt. of water 1 slice of lemon 3 yolks of eggs 1% tbsps. of flour % lb. of sugar Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under No. 45. The arrack or brandy is stirred in last. This sauce may be served cold or warm. No. 47— VANILLA SAUCE. Quantity for 6 Persons. 1 pt. of milk 4 yolks of eggs % vanilla bean or 1 tsp. of flour 1 tbsp. vanilla extract % cup of sugar Preparation: The vanilla bean is left to soak in milk for 1 hour, then the sugar is added. The milk is broug-ht to boil, the yolks of eggs and flour are mixed with a little cold milk, slowly stirred into the boiling milk and cooked for one minute. If you wish to use this sauce cold, it must be stirred several times while getting cold so it will not form a skin. Remarks : The sauce must be stirred well while boiling. When it is used cold you may add ½ cup of whipped cream or the white of 2 eggs beaten to a froth. No. 48— COCOA SAUCE. Quantity for 6 Persons. 1 pt. milk 3 tbsps. of cocoa % tsp. of vanilla extract % cup of sugar 4 yolks of eggs Preparation : Stir the cocoa with the yolks of eggs and a little cold milk and prepare the sauce like vanilla sauce given under No. 47. No. 49— CHOCOLATE SAUCE. Quantity for 6 Persons. The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, 1/4 lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed. — 174 — No. 50— LEMON SAUCE. Quantity for 6 Persons. 1 pt. of milk 1 tsp. of flour 1/3 lemon peel V4, cup of sugar 4 yolks of eggs The preparation is the same as given under No. 47, but instead of vanilla use lemon peel. No. 51— MARASCHINO SAUCE. Quantity for 6 Persons. 4 tbsps. of maraschino 1 tsp. of flour 1 pt. of milk % cup of sugar 4 yolks of eggs The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino. No. 52~CHERRY SAUCE. Quantity for 6 Persons. 1 lb. sour cherries Sugar to taste % qt. of water 1 small piece of cinnamon 1 Vz tbsps. of corn starch Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold. No. 53— PRUNE SAUCE. Preparation and ingredients are the same as given under No. 53. Instead of cherries use 1 lb. of fresh or dried prunes. No. 64— APRICOT SAUCE. Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots. No. 55— STRAWBERRY SAUCE. Quantity for 6 Persons. 1 pt. strawberry juice 1 stick of cinnamon Va lb. of sugar 1 % tbsps. of corn starch 1 tsp. of vanilla or lemon extract