Pare, core, and quarter some apples (sour being best),
and stew till tender in just enough water to cover them.
Rub them through a sieve, allowing a teacupful of sugar to
a quart of strained apple, or even less, where intended to
eat with roast pork or goose. Where intended for lunch or
tea, do not strain, but treat as follows : Make a sirup of one
large cupful of sugar and one of water for ever}^ dozen good-
sized apples. Add half a lemon✪ Apple Sauce, cut in very thin slices.
Put in the apple ; cover closeh^ and stew till tender, keep-
ing the quarters as whole as possible. The lemon may be
omitted.
Plain Pudding Sauce.
Make a white roux, with a pint of either water or milk ;
but water will be ver}^ good. Add to it a large cup of
sugar, a teaspoonful of lemon or any essence liked, and
a wine-glass of wine✪ Plain Pudding Sauce. Vinegar can be substituted. Grate
in a little* nutmeg, and serve hot.
Molasses Sauce.
This sauce is intended especiall}- for apple dumplings
and puddings. One pint of molasses ; one tablespoonful
of butter; the juice of one lemon✪ Molasses Sauce, or a large spoonful
of vinegar. Boil twenty minutes. It may be thickened
with a tablespoonful of corn-starch dissolved in a little
cold water, but is good in either case.
Foaming Sauce.
Cream half a cup of butter till very light, and add a
heaping cup of sugar, beating both till white. Set the
bowl in which it was beaten into a pan of boiling water,
SAUCES AND SALADS. 177
and allow it to melt slowly. Just before serving but not
before, pour into it slowly half a cup or four spoonfuls of
boiling water✪ Foaming Sauce, stirring to a thick foam. Grate in nutmeg,
or use a teaspoon ful of lemon essence, and if wine is
liked, add a glass of sherry or a tablespoonful of brandy.
For a pudding having a decided flavor of its own, a sauce
without wine is preferable.
Hard Sauce
Beat together the same proportions of butter and sugar
as in the preceding receipt ; add a tablespoonful of wine✪ Hard Sauce
if desired ; pile lightly on a pretty dish ; grate nutmeg
over the top, and set in a cold place till used.
Fruit Sauces.
The sirup of any nice canned fruit may be used cold
as sauce for cold puddings and blancmanges, or heated
and thickened for hot, allowing to a pint of juice a heap-
ing teaspoonful of corn-starch dissolved in a little cold
water, and boiling it five minutes. Strawberry or rasp-
berry sirup is especially nice.
Plain Salad Dressing.
Three tablespoonfuls of best olive-oil ; one tablespoon-
ful of vinegar ; one saltspoonful each of salt and pepper
mixed together ; and then, with three tablespoonfuls of
best olive-oil, adding last the tablespoonful of vinegar.
This is the simplest form of dressing. The lettuce, or
other salad material, must be fresh and crisp, and should
not be mixed till the moment of eating.
12
178 SAUCES AND SALADS. ✪ Plain Salad Dressing
Page 89 · 7 recipe records on this page
Presented as published in 1881. 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
Pare, core, and quarter some apples (sour being best), and stew till tender in just enough water to cover them. Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose. Where intended for lunch or tea, do not strain, but treat as follows : Make a sirup of one large cupful of sugar and one of water for ever}^ dozen goodsized apples. Add half a lemon, cut in very thin slices. Put in the apple ; cover closeh^ and stew till tender, keeping the quarters as whole as possible. The lemon may be omitted.
Plain Pudding Sauce.
Make a white roux, with a pint of either water or milk ; but water will be ver}^ good. Add to it a large cup of sugar, a teaspoonful of lemon or any essence liked, and a wine-glass of wine. Vinegar can be substituted. Grate in a little nutmeg, and serve hot.
Molasses Sauce.
This sauce is intended especiall}- for apple dumplings and puddings. One pint of molasses ; one tablespoonful of butter; the juice of one lemon, or a large spoonful of vinegar. Boil twenty minutes. It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case.
Foaming Sauce.
Cream half a cup of butter till very light, and add a heaping cup of sugar, beating both till white. Set the bowl in which it was beaten into a pan of boiling water,
and allow it to melt slowly. Just before serving but not before, pour into it slowly half a cup or four spoonfuls of boiling water, stirring to a thick foam. Grate in nutmeg, or use a teaspoon ful of lemon essence, and if wine is liked, add a glass of sherry or a tablespoonful of brandy. For a pudding having a decided flavor of its own, a sauce without wine is preferable.
Hard Sauce
Beat together the same proportions of butter and sugar as in the preceding receipt ; add a tablespoonful of wine if desired ; pile lightly on a pretty dish ; grate nutmeg over the top, and set in a cold place till used.
Fruit Sauces.
The sirup of any nice canned fruit may be used cold as sauce for cold puddings and blancmanges, or heated and thickened for hot, allowing to a pint of juice a heaping teaspoonful of corn-starch dissolved in a little cold water, and boiling it five minutes. Strawberry or raspberry sirup is especially nice.
Plain Salad Dressing.
Three tablespoonfuls of best olive-oil ; one tablespoonful of vinegar ; one saltspoonful each of salt and pepper mixed together ; and then, with three tablespoonfuls of best olive-oil, adding last the tablespoonful of vinegar. This is the simplest form of dressing. The lettuce, or other salad material, must be fresh and crisp, and should
not be mixed till the moment of eating.
Records on this page
Plain Salad DressingApple SaucePlain Pudding SauceMolasses SauceFoaming SauceHard SaucePlain Salad Dressing