Lowney's cook book

Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied. Cream Sauce 1 cup powdered sugar 2 cups cream 1 egg 1 teaspoon vanilla Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold. Cream Brandy Sauce 1 cup water 3 egg yolks 1 cup sugar 2 tablespoons brandy ^ cup cream few orange rind gratings few grains salt Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens. Cream Sherry Sauce 3 tablespoons butter | cup cream 1 cup sugar 3 tablespoons sherry 2 egg yolks few grains salt Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve. Caramel Sauce 1 cup sugar 1 cup boiling water Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes. Cherry Sauce 1| cups cherries i glass currant jelly 1 cup claret juice and rind of h lemon. ^ cup sugar 1 inch stick cinnamon Remove stones from cherries and cook all ingredients together until syrupy. Strain and serve. Claret Sauce 1 cup sugar 1 cup water 1 cup claret Boil sugar and water until syrupy, add claret, and serve hot or cold. Coffee Sauce ^ cup sugar f cup black coffee 2 eggs 2 cup cream few grains salt Mix eggs, sugar, salt and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold. Currant Sauce 1 cup sugar 1 cup currant juice i cup water 2 tablespoons lemon juice Boil sugar and water until syrupy ; add currant juice and lemon juice. Serve hot or cold. Currant Jelly Sauce 1 cup sugar 1 inch piece stick cinnamon 1 cup water I cup currant jelly Boil sugar, water and cinnamon until syrupy. Remove cinnamon ; add jelly ; when melted, strain and serve. Custard Sauce 2 cups milk ^ cup sugar 3 egg yolks 2 egg whites 1 teaspoon butter 1 teaspoon vanilla few grains salt Make a custard of milk, egg yolks, sugar and salt ; when thick, add butter, flavoring and beaten whites. Serve cold. Foamy Sauce No. i 1 cup sugar 1 cup milk 3 egg whites rind and juice of 1 lemon Heat the milk. Beat egg whites until stiff ; add sugar, continue beating ; add milk and flavoring, continue beating. Serve when foamy. Foamy Sauce No. 2 i cup butter 1 egg yolk 1 cup powdered sugar 2 tablespoons wine 2 egg whites Cream butter ; add sugar, yolk of egg and wine. Cook over hot water, until hot. Remove from fire and add beaten whites of eggs. Foamy Sauce No. 3 3 egg whites rind of ^ lemon ^ cup powdered sugar 1 cup boiling water 1 teaspoon flavoring Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold. Fruit Sauce No. i 1 cup sugar ^ cup fruit juice 1 cup water 2 tablespoons arrowroot Mix arrowroot, sugar and water ; boil ten minutes, stirring constantly. Add fruit juice and cook until syrupy, and serve hot. Fruit Sauce No. 2 1 cup sugar 1 cup pulp and juice of fruit I cup water 1 tablespoon lemon juice Boil sugar and water until syrupy. Add lemon and fruit juice and pulp. Serve hot without straining. Grape Sauce 1 cup sugar 1 cup grape juice