The Institute cook book

1 cup fruit and juice 1 cup sugar 1/4 cup water 2 level tablespoons cornstarch Whites of 2 eggs Any kind of fresh or canned fruit may be used, reducing the amount of sugar if the fruit is very sweet. Mix the sugar and cornstarch thoroughly; add the boiling water and the fruit mashed to a pulp. Cook until clear, stirring constantly. Serve hot or cold, adding the stiffly-beaten whites just before using. BROWN-SUGAR SAUCE 1 tablespoon butter % cup boiling water 1 tablespoon flour % cup brown sugar Few gratings of nutmeg Cook the flour in the butter, but do not let it brown; add the water gradually; boil and stir; add the sugar; cook until melted; add the nutmeg and serve hot. WHIPPED CREAM 1 cup double cream 1 cup powdered sugar 1 cup cream 2 teaspoons vanilla Cream should be placed on the ice for several hours before it is whipped. If not sufficiently cold it will form particles of butter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater or wire whip, beat imtil the entire mixture is inflated. If the cream is cold this will take but a few minutes. Flavor and sweeten and keep in a cool place. If the cream will not whip, try adding the white of an egg. If the cream is to be incorporated in a dessert, omit the sugar and flavoring. Planned for a Family of Four FOAMY SAUCE Whites of 2 eggs 1 cup scalded milk 1 1 cup sugar Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot. RASPBERRY SAUCE 1 cup sugar 1/2 cup waterr 2 tablespoons preserved raspberries Boil the sugar and water to a syrup — about three minutes— and add the raspberries. LEMON SAUCE 1/4 cup sugar 1 cup boiling water 3 level teaspoons cornstarch 1/2 lemon 1 tablespoon butter Mix the sugar and cornstarch thoroughly in a saucepan; stir in the boiling water; add the butter and juice and grated rind of the lemon. Boil and stir until the mixture is transparent. VANILLA SAUCE Follow the directions for lemon sauce, but omit the lemon and add a teaspoon of vanilla after the sauce is taken from the fire. HOT CHOCOLATE SAUCE No. 1 1 cup boiling water 1 ounce unsweetened chocolate Pinch of salt 1/2 cup sugar Cook all the ingredients together slowly until they form a syrup slightly thicker than maple syrup. Add the vanilla just before serving. HOT CHOCOLATE SAUCE No. 2 1/2 cup sugar 2 tablespoons cocoa 1 cup boiling water 1 tablespoon butter Stir the sugar in the boiling water until dissolved; then boil without stirring until a spoonful makes a soft ball when dropped in cold water. Add the cocoa moistened with hot water and the butter; boil and beat again. Serve hot over vanilla ice cream. HARD SAUCE No. 1 1/2 cup butter 1 teaspoon vanilla or 1 cup powdered sugar 1 tablespoon lemon juice Grated nutmeg Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed. HARD SAUCE No. 2 1/2 cup butter Whites of 2 eg|S 1 cup powdered sugar 1 teaspoon vamlla Grated nutmeg