Household science and arts

PLAIN PUDDING SAUCE Mix the sugar and com starch thoroughly, pour on the boiling water, and boil it ten minutes, stirring it constantly. Add the nutmeg and butter. Serve it hot. HARD SAUCE Cream the butter ; add the sugar, a teaspoonful at a time, and use the hot. water and vanilla to help in creaming it. When all the sugar is used, beat the mixture until it is light and creamy. Place the sauce in a serving dish, and put it in a cold place to harden. LEMON SAUCE Mix the corn starch and sugar, pour on the boiling water, and cook it for ten minutes, Digitized by Google 3 0. boiling water stirring it constantly. Add the lemon juice 1 lemon (grated rind and butter. Serve it hot. and juice) 1 tbs. butter 2 tbs. butter i c. powdered sugar 2 tbs. cream or milk i ts. vanilla i c. apricot pulp i c. thick cream 1 c. powdered sugar CREAMT SAUCE Cream the butter and sugar thoroughly together. Add the cream and cook it over hot water until it liquefies or is creamy. Add the vanilla and serve it. APRICOT SAUCE Drain the juice from the apricots and rub them through a sieve. Beat the sugar with the apricot pulp. Whip the cream stiff. Add it gradually to the apricot mixture and serve it at once. Peaches may be used instead of apricots, using less sugar. 3 tbs. butter 1 c. powdered sugar 2 c. crushed strawberries STRAWBERRY SAUCE Remove the hulls ; wash the berries and crush them; cream the butter, add the sugar, creaming it well with the butter. Add the crushed strawberries and serve it. ) c. milk 2 egg whites I c- powdered sugar i ts. vanilla FOAMY SAUCE. I Scald the milk. Beat the egg whites stiff and dry. Add the sugar slowly and continue the beating. Add the milk and flavoring. Beat it well and serve it. White of 2 eggs 1 c. powdered sugar 2 tbs. hot milk i ts. vanilla FOAMY SAUCE. U Beat the whites stiff and dry. Add the sugar gradually and beat it thoroughly. Add the hot milk and vanilla and beat it with an egg beater for about two minutes. Serve it at once. Digitized by Google STEAMED DOUGHS AND BATTERS 2 yolks 1 c. powdered sugar 2 tbs. hot milk i ts. vanilla 1 c. milk 2 ts. cornstarch 1 sq. chocolate i c. powdered sugar 2 tbs. boiling water 1 egg i ts. vanilla 2 c. flour i c. sugar 2 ts. baking powder i ts. salt i ts. cinnamon or nutmeg legg i c. milk (about) } ts. melted butter 1 c. molasses 1 ts. bicarbonate of soda 1 ts. salt 1 tbs. ginger 1 tbs. hot water i ts. vanilla YELLOW SAUCE Beat the yolks light colored and thick. Add the sugar slowly, beating it thoroughly. Add the milk and vanilla and beat it two minutes. Serve it at once on hot pudding. CHOCOLATE SAUCE Scald i c. milk. Mix the cornstarch and sugar with the remaining cold milk. Grate the chocolate and cook it with boiling water until it is smooth ; then add it to the cornstarch. Put cornstarch mixture into the hot milk and cook it ten minutes. Beat egg light, add It to the cooked mixture, and cook it two minutes longer. Remove it from the fire, add the vanilla, and serve it. DOUGHNUTS Mix and sift the dry materials. Beat the egg light, and add to it the milk and melted butter. Pour the liquids slowly into the dry mixture until the dough is of the proper consistency for rolling. If necessary, a little more milk may be added. Roll the dough out on a floured board until it is J inch thick. Cut it with a floured doughnut cutter and fry the doughnuts according to the directions on page 114. Sour milk and soda may be used in place of baking powder. MOLASSES COOKIES