The home science cook book

A pint of boiled custard left from yesterday's dessert, a saucerful of canned pears, an equal quantity of some other fruit, and one-half cup of cream, sweetened and flavored, more if necessary may be frozen into a delicious dessert. Many such combinations may be made from what happens to be on hand that will prove satisfactory enough to bear repetition. Ice-Cream Croquettes. Shape well-frozen cream by packing solidly into a small scoop, then roll the cream in crumbs of macaroons which have been rolled, and softened. Desserts. 193 Creamy Sauce for Puddings. Rub one-half cup of butter until creamy. Gradually add one cup of powdered sugar and one-half cup of thick cream. Flavor as desired. Fruit Sauce. Blend one-half cup of butter and one cup of sugar, and gradually work in one-half cup of jelly or thick fruit juice. Hard Sauce. Pour one tablespoon of boiling water over one-half cup of butter, stir until creamy, and mix in one cup of granulated sugar. Flavor with nutmeg, or extract of lemon or mace. Serve in orange or lemon cups, or heap in a small dish. Golden Sauce. Rub one-half cup of butter till soft, add one-half cup of light brown sugar, and beat until very light and creamy. Beat the yolks of two eggs, and when ready to serve put the bowl or pan containing the sugar over boiling water and stir until it is liquid, then add the eggs, one-eighth teaspoon of mace, and one-half cup of fruit juice, and stir until it thickens. Serve at once and stir it before each pouring. Sponge Sauce. Beat the yolks of three eggs with one-fourth cup of powdered sugar, and pour one-half cup of boiling fruit juice over the mixture. Then fold in the stiff whites of the eggs and serve at once. Liquid Sauce with Variations. Grate the rind of an orange or lemon and squeeze 194 Home Science Cook Book. the juice over it. In a saucepan, mix one cup of sugar with one-fourth cup of flour or half as much cornstarch. Pour in one pint of boiling water, and cook from five to ten minutes, till thick and nearly clear, stirring constantly. Add one ounce of butter and the orange, and strain. This sauce will keep for several days, and may be reheated. The yolk of one or more eggs may be blended with the sauce just before straining, and the stiff whites folded in after. Other fruit juices may take the place of part of the liquid. Molasses Sauce. Scald one cup of molasses with one ounce of butter and one tablespoon of vinegar. Serve hot with apple dumplings. Chocolate Sauce. Melt one ounce of chocolate in one-half cup of water ; add one cup of sugar, and when boiling, pour over onehalf cup of thick cream, plain or whipped, and serve at once. Caramel Sauce. Make a sirup as for caramel custard, and serve plain, or combined with thick cream whipped. Cakes. 195 Cakes. THE old-fashioned pound cake, or cup cake, or " one, two, three, four " cake is the mother of all the many cakes of to-day in which butter is used. While the old " diet bread " or sponge cake is the foundation from which the angel and sunshine cakes, the lady fingers, jelly rolls, and meringues have been derived.