Fruit Sauce No. 2. — Mash a quart of fresh berries, add one
cup of sugar, beat very thoroughly together, and set away until
needed. Just before wanted for serving, turn into a granite
fruit-kettle and heat nearly to boiling, stirring constantly to
avoid burning. Serve hot with hot or cold puddings or molded
desserts.
Lemon Pudding- Sauce. — Heat to boiling, in a double boiler,
a pint of water in which are two slices of lemon, and stir into it
a dessert-spoonful of corn-starch ; cook four or five minutes, or
nntil it thickens. Squeeze the juice from one large lemon, and
122 EVEKY-DAY DISHES.
mix it with two thirds of a cup of sugar. Add this to the corn-
starch mixture, and allow the wliole to boil up once, stirring
constantly ; then take from the fire. Leave in the double boiler,
surrounded bj^ the hot water, for ten minutes. Cool to blood
heat before serving.
Mock Cream. — Heat a pint of fresh, unskimmed milk in a
double boiler. When the milk is boiling, stir in two tablespoon-
f uls of sugar, and two even tablespoonfuls of corn-starch which
has first been rubbed smooth in a little cold milk. Bring just to
a boil, stirring constantly ; then pour the hot mixture, a little at
a time, beating thoroughly all the while, over the well-beaten
white of one egg. Put again into the double boiler, return to
the fire, and stir till it thickens to the consistency of cream.
Orange Sauce. — Squeeze a cupful of juice from well-flavored,
sour oranges. Heat a pint of water, and when boiling, thicken
with a tablespoonful of corn-starch. Add the orange juice,
strain, and sweeten to taste with sugar that has been flavored by
rubbing over the yellow rind of an orange until mixed with the
oil in the rind. If a richer sauce is desired, the yolk of an
egg may be added lastly, and the sauce allowed to cook until
thickened.
Peach Sauce. — Strain the juice from a well-kept can of
peaches. Dilute with one half as much water, heat to boiling,
and thicken with corn-starch, a scant tablespoonful to the pint
of liquid.
Plain Pudding- Sauce. — Thicken one and one-half cups of
water with one tablespoonful of corn-starch ; boil a few minutes,
then stir in two thirds of a cup of sugar, and one-half cup of
sweet cream Take off the stove, and flavor with a little rose,
vanilla, or lemon.
Red Sauce. — Pare and slice a large red beet, and simmer
gently in three cups of water for twenty minutes, or until the
water is rose colored. Remove the slices of beet, and add two
cups of sugar, the thin yellow rind and juice of one lemon, and
boil until the whole is a thick sirup. Strain, add a teaspoonful
of rose water or vanilla, and serve.
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Page 77
Presented as published in 1897. 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
Fruit Sauce No. 2. — Mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed. Just before wanted for serving, turn into a granite fruit-kettle and heat nearly to boiling, stirring constantly to avoid burning. Serve hot with hot or cold puddings or molded desserts.
Lemon Pudding- Sauce. — Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessert-spoonful of corn-starch ; cook four or five minutes, or until it thickens. Squeeze the juice from one large lemon, and
mix it with two thirds of a cup of sugar. Add this to the cornstarch mixture, and allow the wliole to boil up once, stirring constantly ; then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before serving.
Mock Cream. — Heat a pint of fresh, unskimmed milk in a double boiler. When the milk is boiling, stir in two tablespoonf uls of sugar, and two even tablespoonfuls of corn-starch which has first been rubbed smooth in a little cold milk. Bring just to a boil, stirring constantly ; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg. Put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream.
Orange Sauce. — Squeeze a cupful of juice from well-flavored, sour oranges. Heat a pint of water, and when boiling, thicken with a tablespoonful of corn-starch. Add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind. If a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened.
Peach Sauce. — Strain the juice from a well-kept can of peaches. Dilute with one half as much water, heat to boiling, and thicken with corn-starch, a scant tablespoonful to the pint of liquid.
Plain Pudding- Sauce. — Thicken one and one-half cups of water with one tablespoonful of corn-starch ; boil a few minutes, then stir in two thirds of a cup of sugar, and one-half cup of sweet cream Take off the stove, and flavor with a little rose, vanilla, or lemon.
Red Sauce. — Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored. Remove the slices of beet, and add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is a thick sirup. Strain, add a teaspoonful of rose water or vanilla, and serve.
PASTRY.