Harper's cook book encyclopædia

Fruit Sauces. — Boil fruit (almost any kind may be used) with a little water until it is quite soft. Rub it with the back of a wooden spoon through a fine sieve. Sweeten to taste, make it hot, and pour the sauce over the boiled or steamed puddings. Hard Sauce (for puddings). — Cream 6 ozs. of butter until light and white as possible ; then stir in gradually the same weight of finely pulverized white sugar. It looks very inviting made up into the shape of a little pyramid thickly strewn with grated nutmeg. In addition, you may use at pleasure vanilla or any other seasoning you prefer. Meringue Sauce. — Boil three tablespoonfuls of sugar in a little water until it reaches the soft ball stage (see Candy). Pour this syrup slowly on to the well-beaten whites of three eggs, beating constantly. Continue the beating for two minutes over a moderate fire. Add a little lemon-juice, orange-juice, or currant jelly. Serve with sweet puddings or souffles. Orange Cream Sauce (for puddings and sweet dishes). — Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for half an hour. Strain the liquid, add 2 ozs. of loaf sugar and the juice of a. St. Michael’s orange, and boil quickly for two minutes. When nearly cold, mix it with half a pint of thick cream and a table-spoonful of rum, and serve. Custard Sauce (for sweet pud- Orange Sauce (for sweet puddings), dings).— Mix a pint of milk, sweetened — Rub three or four large lumps of Peach Liqueur Sauce PUDDINGS, ETC. Almond Pudding sugar upon the rind of a large sweet orange until all the yellow part is taken off. Scrape out the pulp and juice of two oranges, and add them to the flavored sugar. Mix a teaspoonful of arrow-root very smoothly with three table - spoonfuls of maraschino or curagoa. Stir all gently over the fire for three or four minutes until the sauce thickens; then serve immediately. Peach Liqueur Sauce. — When preserving or brandying peaches drain off the superfluous syrup before the liquor is added. Put it over the fire and boil ten minutes — longer, if it is not as thick as good cream at the end of that time. Skim and strain through a hair sieve. To each quart of such liquid add a half-pint of good French brandy. Bottle and seal. This, when heated, makes a delicious sauce for puddings, boiled or baked. Strawberry Sauce. — Stir half a cupful of butter until it is soft and creamy; then gradually stir in one generous cupful of powdered sugar. Add some mashed strawberries. Place the sauce on the ice until needed. Another way: — Cream butter and sugar, and then stir in the beaten white of an egg and a cupful of strawberries mashed fine. With the egg added to the creamed mixture, more berries may be used without the mixture separating. Sweet Sauce. — Sweeten a little good melted butter and flavor it with grated lemon-rind, nutmeg, or powdered cinnamon. Strew a little of the grate over the top, and serve in a tureen. A little wine or brandy may be added at pleasure. This sauce is suitable for almost all ordinary boiled puddings. Vanilla Sauce (for sweet puddings). — Beat an egg, and stir half a pint of milk into it. Add sugar to taste and six or seven drops of vanilla flavoring. The quantity should be