Kentucky receipt book

Strawberries, raspberries, apricots and peaches make excellent sauce for puddings. Use the fruit preferred. Mash and press through a coarse sieve. Sweeten to taste. If it is to be served hot, let come to boiling point and allow 1 teaspoon of arrow root to each cup of the liquid. Fruit Sauce. One cup of strawberries, 1 orange, 1 banana, juice of 1 lemon, 2 teaspoons of grated cocoanut, 1 cup of sugar, 1% cups of water, 2 teaspoons of arrow root. Mix sugar and arrow root; add water and boil 5 minutes, then add fruit cut in small pieces, a little orange or lemon, and cook 5 minutes. Set on ice. Pineapple Sauce. Chop fresh or canned pineapple, thicken with arrow root; add sugar to taste. Let boil a minute. Serve with pudding. Sauce. One pound of brown sugar, 1 tumbler of water, % of a pound of butter. Add flour (just a little) and blend with the butter. Put in a saucepan in a pan of hot water, stirring all the while until of right consistency, then serve. Sauce for Cake. One pint granulated sugar, ^ teacup of rich cream, 2 eggs, 2 tablespoons whisky, a dash of nutmeg. Beat eggs separately and cook the sauce slowly in a double boiler, add whisky after removing from the fire. Whipped Cream Sauce. One cup of cream, % cup powdered sugar, 1 teaspoon of lemon or vanilla, white of 1 egg. Mix cream, vanilla and sugar, whip with wire whisk until stiff, then add the beaten white and stir. Serve with hot cake or pudding. Ice Cream Sauce. One cup granulated sugar, 1 cup boiling boiling milk, whites of 2 eggs, juice of 1 lemon. Beat whites until foamy, but not dry; add the sugar, beat hard, then add hot milk and lemon juice. A Rich Sauce. One cup powdered sugar, ^ cup butter, 1 teaspoon vanilla, 2 tablespoons sherry wine, ^ cup boiling water, white of 1 egg. Cream butter, add sugar, vanilla and wine; just before serving add the boiling water: stir well, add the egg and beat until foamy. Sauce. One pint granulated sugar, % teacup of rich cream, 2 eggs, 2 tablespoons whisky, % nutmeg. Beat eggs separately and cook sauce slowly in double boiler. When ready to serve add the whisky. Sauce. One cup of granulated sugar, 1 cup of butter, % cup of cream. Cream butter, add sugar and stir well^ then add cream. Flavor with 1 wine glass of brandy or sherry wine or 1 teaspoon of vanilla. Caramel Sauce. Two teacups of brown sugar, with enough water to moisten it, put in a saucepan and set in pan of hot water. Cook until tolerably thick. Serve hot. Chocolate Sauce. Two cups of brown sugar, 1 cup of new milk, butter size of a walnut. Put on fire and stir until it boils. Have on stove % cake of chocolate which has been melted, add to the sugar and butter. Let it get tolerably thick. When nearly cold add 1 teaspoon of vanilla. Serve lukewarm with ice cream. Wine Sauce. Take 1 cup of boiling water and stir into it 1 tablespoon of cornstarch which must be moistened with cold water. After this boils 10 minutes, add ^ cup of sherry wine. Cream 1 cup of granulated sugar, and 1 tablespoon of butter and 1 egg and pour boiling mixture over sugar and egg-, stir quickly until smooth. Serve at once. Sauce. One cup of granulated sugar, 1 cup of butter, ^ cup of cr^am. Cream butter, add sugar and stir well, then cream. Flavor with 1 wine glass of brandy or sherry wine, or 1 teaspoon of vanilla. Chocolate Sauce. Two ounces of Baker's chocolate, put in a saucepan with enough water to make a smooth paste. Then add 2 teacups of brown sugar, 1 heaping tablespoon of butter, and 1 cup of cream ; put on the firQ and boil, until it begins to thicken; take off and add 1 teaspoon of vanilla. Serve with ice cream. White Wine Sauce.