Put a cupful of sugar and one of boiling water into a
small saucepan, with a stick of cinnamon about four
inches long✪ Cinnamon Sauce, and boil gently for half an hour. Re-
move the cinnamon, and the sauce is finished.
Or, instead of the stick cinnamon, use a quarter of a
teaspoonful of the ground spice. This gives a stronger
flavor and darker color to the sauce.
* Nutmeg Sauce.
Mix together in a saucepan one heaping table-spoonful
of corn-starch and one cupful of cold water. Pour over
this mixture one cupful of boiling water, and place over
the fire. Stir occasionally until it boils up; then add
one cupful of sugar, one-fourth of a teaspoonful of salt,
and one-third of a grated nutmeg. Simmer for half an
hour; and after adding two table-spoonfuls of butter✪ Nutmeg Sauce,
strain,' and serve hot.
* Strawberry Sauce.
Mash a quart of strawberries over which a cupful of
sugar✪ Strawberry Sauce has been poured. Let the fruit stand for two or
three hours. Ten minutes before serving-time put it
into a stew-pan and on the fire. It should be heated
simply to the boiling-point, and will then be ready for
use.
Rub through a fine sieve enough preserved strawberries
to make half a cupful, and stir the preserve into a quart
670 MISS PAELOA'S KITCHEN COMPANION.
of whipped cream. This is all the work required to pro-
duce a delicious sauce. It is well, of course, when you
are to use it with imperial pudding, to whip the cream
for the sauce at the same time you whip that for the
pudding, — while the rice is cooking, — and put it into
the ice-chest. A part of the cream will become liquid,
but may be returned to a bowl and whipped again.
Easpberry preserve may be used for a sauce like this.
Beat the whites of three eggs (those left when making
corn-starch pudding may be used) to a stiff, dry froth,
and gradually beat in half a cupful of powdered sugar
and half a cupful of preserved strawberries.
In case you have no strawberries, a nice sauce for the
pudding may be made by substituting a table-spoonful of
wine or a teaspoonful of lemon or vanilla extract. In
that case use a cupful, instead of half a cupful, of
sugar.
Put a pint of boiling water in a stew-pan. Mix a
heaping table-spoonful of corn-starch with one-third of a
cupful of cold water, and stir into the boiling water.
Simmer for a quarter of an hour; then add a pint of
strawberry preserve, and after stirring well, the sauce
will be ready for use.
If canned strawberries be used, cook a cupful of sugar
with the water and corn-starch.
* Molasses Sauce.
Put one cupful of water and half a cupful of molasses
on the fire, and boil gently for three-quarters of an hour.
Mix one table-spoonful of corn-starch with four of water
and one of vinegar. Stir this mixture into the boiling
molasses and water. Add two table-spoonfuls of butter✪ Molasses Sauce,
and simmer for a quarter of an hour longer.
PUDDINGS. 671
* Chocolate Sauce.
Use a cupful of powdered sugar, one piiit of milk, two
eggs, one table-spoonful of corn-starch, one teaspoonful
of vanilla extract, and two ounces of chocolate. ✪ Chocolate Sauce
Page 352 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put a cupful of sugar and one of boiling water into a small saucepan, with a stick of cinnamon about four inches long, and boil gently for half an hour. Remove the cinnamon, and the sauce is finished.
Or, instead of the stick cinnamon, use a quarter of a teaspoonful of the ground spice. This gives a stronger flavor and darker color to the sauce.
* Nutmeg Sauce.
Mix together in a saucepan one heaping table-spoonful of corn-starch and one cupful of cold water. Pour over this mixture one cupful of boiling water, and place over the fire. Stir occasionally until it boils up; then add one cupful of sugar, one-fourth of a teaspoonful of salt, and one-third of a grated nutmeg. Simmer for half an hour; and after adding two table-spoonfuls of butter, strain, and serve hot.
* Strawberry Sauce.
Mash a quart of strawberries over which a cupful of sugar has been poured. Let the fruit stand for two or three hours. Ten minutes before serving-time put it into a stew-pan and on the fire. It should be heated simply to the boiling-point, and will then be ready for use.
Rub through a fine sieve enough preserved strawberries to make half a cupful, and stir the preserve into a quart
of whipped cream. This is all the work required to produce a delicious sauce. It is well, of course, when you are to use it with imperial pudding, to whip the cream for the sauce at the same time you whip that for the pudding, — while the rice is cooking, — and put it into the ice-chest. A part of the cream will become liquid, but may be returned to a bowl and whipped again. Raspberry preserve may be used for a sauce like this.
Beat the whites of three eggs (those left when making corn-starch pudding may be used) to a stiff, dry froth, and gradually beat in half a cupful of powdered sugar and half a cupful of preserved strawberries.
In case you have no strawberries, a nice sauce for the pudding may be made by substituting a table-spoonful of wine or a teaspoonful of lemon or vanilla extract. In that case use a cupful, instead of half a cupful, of sugar.
Put a pint of boiling water in a stew-pan. Mix a heaping table-spoonful of corn-starch with one-third of a cupful of cold water, and stir into the boiling water. Simmer for a quarter of an hour; then add a pint of strawberry preserve, and after stirring well, the sauce will be ready for use.
If canned strawberries be used, cook a cupful of sugar with the water and corn-starch.
* Molasses Sauce.
Put one cupful of water and half a cupful of molasses on the fire, and boil gently for three-quarters of an hour. Mix one table-spoonful of corn-starch with four of water and one of vinegar. Stir this mixture into the boiling molasses and water. Add two table-spoonfuls of butter, and simmer for a quarter of an hour longer.
* Chocolate Sauce.
Use a cupful of powdered sugar, one piiit of milk, two eggs, one table-spoonful of corn-starch, one teaspoonful of vanilla extract, and two ounces of chocolate.
Records on this page
Cinnamon SauceCinnamon SauceNutmeg SauceStrawberry SauceMolasses SauceChocolate Sauce