The home cook book

LIQUID SAUCE Take two heaping tablespoons of flour and two heaping tablespoons of butter, mash together and dissolve in two teacups of hot water poured gradually over them. Add two heaping tablespoons and a half of sugar, a little grated nutmeg, and two slices of fresh lemon. Mix in a small saucepan. Set in another containing water. Let the water gradually heat until boiling. Stir constantly with a tablespoon to prevent lumping and to have it perfectly smooth. Let it be rather thick when done, and add three tablespoons of California brandy. Stand in the hot water to keep hot until ready to serve, and take out the lemon before serving. MAPLE SUGAR AND CREAM SAUCE Shave off in fine shavings the maple sugar you wish to use, and stir it into half its quantity of thick cream. Stir so that the sugar stands through the cream. Sour cream is sometimes used instead of sweet cream. Either combines deliciously with the sugar. MOLASSES SAUCE Cook together in a saucepan a cup of molasses, a tablespoon of butter, and two tablespoons of cream. Boil slowly until a little thick, and then add the grated rind and juice of a lemon. Or the lemon may be omitted, and in its stead a tablespoon of ginger added. SOUR CREAM SAUCES Delicious sauces are made from cream that has turned sour. One sauce is made by beating scraped maple sugar into the cream, allowing a good deal of the rich cream to the sugar. The sauce is used for hot boiled Indian pudding. Another sauce made from sour cream is to beat in granulated or pulverized sugar, and to add the rind and juice of a lemon — for enough sauce for six persons. This may be eaten with bread puddings or with "Cottage Pudding." VANILLA SAUCE Stir water in a tablespoon of cornstarch slowly until you have used a cup. Add a cup of sugar and cook in a doubleboiler till the cornstarch is cooked through and thickens — this will take ten or fifteen minutes. Add an even tablespoon of butter and half a teaspoon of vanilla, stir these in quickly, and serve hot. WHIPPED CREAM SAUCE Beat together the yolks of three eggs and two heaping tablespoons of sugar. Add the juice of a lemon. Heat in a saucepan, stir well, but do not boil. Take from the fire and beat in a pint of whipped cream. Chill and serve. XXAaiT A Lesson in Cakemaking — Snow Cake — Cakes for Special Occasions — Icing— Icing for Children's Cakes — Almond Ice — Boiled Icing— Clear Icing — Apple Frosting — Cream Icing— Royal Icing— Tutti-Frutti Icing— Caramel Filling— Chocolate Filling— Sour Cream Filling — Fillings of Fresh Fruit — Lemon Filling — Maple Filling — Nut Filling — Fruit Filling— Filling for Any Flavor — Angel Cake— Angel Food— Dried Apple Cake— Baker's Cake— A Birthday Cake— Bride's Cake— California Cake— Chocolate Cake — Chocolate Loaf Cake— Coffee Cake — Confection Cake — Confection Filling — Cream Cake — Delicate Cake — Fruit Cake — White Fruit Cake — Nevada Fruit Cake — Soft Gingerbread — Soft Ginger Cake— Cider Gingerbread— Gold Cake — Hickory- Nut Cake— Jam Cake — Jelly-Cream Cocoanut Cake— Jelly-Cream— White Layer Cake — Yellow Layer Cake — Lemon Cake— Marguerite Cake — Potato Cake— Snow Cake —Spice Cake— Fruit Cake— Sponge Cake— Victory Cake— Colonial Wedding Cake — White Cake — Yule Cake A LESSON IN CAKEMAKING