Kentucky receipt book

Three tablespoons of sugar, 1% tablespoons of flour, 1^ cups of milk, 1 wine glass of rum. Mix flour and sugar together with a little milk, then add rest of milk. Cook in bowl over hot water, until of right consistency. Add rum after removing from the fire. Plain Sauce. One cup granulated sugar, % cup of water, 1 dessertspoon butter. Mix well and boil until the consistency of syrup. Flavor with lemon or vanilla. Custard Sauce. One pint of new milk, 1 cup granulated sugar, 2 eggs, flavor with brandy or wine. Heat milk to boiling point, gradually add the beaten eggs, and sugar, flavor and put over hot water to cook until of good consistency. Sauce for Cake. One cup granulated sugar, 1 egg, 1 dessertspoon butter, 1 tablespoon flour, 2 tablespoons of cold water. Beat all together, and pour in 1½ pint boiling milk or water. Cook in china bowl, over hot water, until of good consistency. Hard Sauce. % One cup granulated sugar, % cup butter. Cream butter until light, then add the sugar. Flavor sauce with rum, or juice of fresh strawberries or raspberries. Serve with cakes or delicate puddings. Jelly Sauce. Melt 2^ tablespoons jelly and 2^ tablespoons sugar in saucepan over boiling water. Then add 2 dessertspoons butter, with 1 teaspoon cornstarch, which must be made into a paste with cold water. Let sauce come to boiling point. Keep warm until ready to serve. Sauce For Pudding. One heaping teaspoon cornstarch, rub smooth in cold water. Prepare in a coffee cup, adding slowly boiling water until the cup is full, add a pinch of salt and set on back of range. Beat together 1 cup of sugar and 1 egg in a china bowl. Add slowly the cornstarch, stirring well. Flavor with brandy, vanilla or lemon. If served hot, place on back of range. If preferred cold, set on ice until wanted. • Cocoanut Sauce. Scald 1 pint of dessicated oocoanut, and leave for 6 hours. Then remove cream carefully from the surface, and put in a cold bowl, heat rapidly, add gradually 1 cup of powdered sugar, and a dash of nutmeg. Put in sauce bowl, and place on ice until ready to serve. Liquid Sauce. One pint of juice from cocoanut, ^ tumbler of currant jelly, 1 heaping dessertspoon cornstarch. Put cocoanut milk in double boiler, with the jelly, and when hot, add the cornstarch moistened with cold water. Stir until of good consistency, then add % cup of powdered sugar. Stir a few minutes, and it is ready to serve. Brandy Sauce. One cup of butter, 2 cups of powdered sugar, the whites of 2 eggs, 4 tablespoons of brandy, and ^ cup of boiling water. Cream butter and sugar, add whites of the eggs one at a time without beating, then the brandy. Place bowl in hot water, and stir until frothy. Serve with cakes or puddings. Sauce for Plum Pudding. One cup of powdered sugar, ^ cup of butter, yolks of 3 eggs. Cream butter and sugar, when creamy, add the well-beaten yolks. Stir into this 1 wine glass of brandy, 1 cup of hot cream, a pinch of salt. Beat mixture thoroughly, then put in saucepan over hot water, stir until of a good consistency. It must not boil. Serve with plum pudding. Lemon Sauce. One cup of granulated sugar, % cup of butter, 1 egg, juice of 1 lemon with the grated rind, I/2 cup of boiling water. Put in saucepan over hot water, and cook until it thickens. Lemon Cream Sauce. One-half a pint of new milk, 4 ounces of granulated sugar, 1 teaspoon of wheat flour and the well-beaten yolks of 2 eggs. Remove from fire, add lemon juice with the grated rind, stir well. Serve hot with cakes or puddings. Orange Cream Sauce. Use preceding recipe, and substitute orange for lemon. Caramel Sauce.