Custard Sauce. — Four yolks of eggs, four tablespoons powdered
sugar, grated rind of a lemon, four tablespoons any fruit juice or
half and half lemon and orange juice and a little salt. Beat quick-
ly over iTslow fire, until it assumes a light frothy custard.
36
562 PUDDINGS AND SAUCES.
Egg Sauce. — Heat a pint milk to boiling and stir in tablespoon
butter and four of sugar ; take from fire and stir in yolks of four
eggs beaten with two tablespoons cold milk, then add whipped
whites of eggs, flavor vanilla and serve immediately.
• Foaming Sauce. — Beat half cup each butter and sugar to a frothy
cream ; set dish in pan hot water, add tablespoon not water, or
more, if preferred ; flavor with vanilla, and stir one way till it be-
comes a very light foam.
Golden Sauce. — Cream two tablespoon of butter and four of
sugar ; add yolk of egg and stir all into half pint boiling water. Let-
ting cook a few moments in a pan of hot water, then add beaten
white slowly and serve. Flavor as preferred.
Lactiola Sauce. — Scald a half pint milk, add sugar to taste and
teaspoon flour or corn-starch mixed smooth with a little cold milk ;
boil two or three minutes, stirring constantly, remove from fire, and
add beaten yolks of two eggs and any flavoring liked. Or scald six
tablespoons milk and pour over the well-beaten yolk of one e^g,
mixed with two tablespoons sugar ; then pour this over the whip-
ped whites beaten with two more tablespoons sugar. Flavor with
nutmeg and serve either cold or hot.
Marigold Sauce. — Four tablespoons butter seven of best pow-
ered sugar, half cup fruit juice, cup cream, half a nutmeg, yolk of
six eggs ; scald cream in custard kettle, beat butter, sugar and eggs
together ; add nutmeg, pour hot cream over all, add juice and
serve.
Orange Sauce. — Beat whites of five eggs to stifi* froth, add coffee
cup powered sugar, juice of two oranges and grated rind of one.
Make Lemon Sauce same way. Or make in proportion of two eggs
to one lemon and half cup sugar.
Queen Sauce. — Boil pint water and scant three gills sugar half
an hour ; when cold, add gill orange and one-third lemon juice. Or
if wished hot add the juice just before taking from stove.
Sago Sauce. — Wash tablespoon sago in two or three waters and
then put in saucepan, with third of a pint water and peel, of a
lemon ; simmer gently ten minutes, take out lemon peel, add strain-
ed juice of one lemon and two oranges with sugar to taste, and if
liked a little cinnamon, give one boil and serve. This is a delicious
sauce for boiled puddings.
Saratoga Sauce. — Boil half cup each cream and milk, stir in
heaping teaspoon corn-starch mixed smooth in a little cold milk,
and add two tablespoons butter✪ Currant Sauce beaten to a cream with five of sugar
Serve at once.
SALADS. 663
Page 486 · 1 recipe record on this page
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Custard Sauce. — Four yolks of eggs, four tablespoons powdered
sugar, grated rind of a lemon, four tablespoons any fruit juice or
half and half lemon and orange juice and a little salt. Beat quick-
ly over iTslow fire, until it assumes a light frothy custard.
36
562 PUDDINGS AND SAUCES.
Egg Sauce. — Heat a pint milk to boiling and stir in tablespoon
butter and four of sugar ; take from fire and stir in yolks of four
eggs beaten with two tablespoons cold milk, then add whipped
whites of eggs, flavor vanilla and serve immediately.
• Foaming Sauce. — Beat half cup each butter and sugar to a frothy
cream ; set dish in pan hot water, add tablespoon not water, or
more, if preferred ; flavor with vanilla, and stir one way till it be-
comes a very light foam.
Golden Sauce. — Cream two tablespoon of butter and four of
sugar ; add yolk of egg and stir all into half pint boiling water. Let-
ting cook a few moments in a pan of hot water, then add beaten
white slowly and serve. Flavor as preferred.
Lactiola Sauce. — Scald a half pint milk, add sugar to taste and
teaspoon flour or corn-starch mixed smooth with a little cold milk ;
boil two or three minutes, stirring constantly, remove from fire, and
add beaten yolks of two eggs and any flavoring liked. Or scald six
tablespoons milk and pour over the well-beaten yolk of one e^g,
mixed with two tablespoons sugar ; then pour this over the whip-
ped whites beaten with two more tablespoons sugar. Flavor with
nutmeg and serve either cold or hot.
Marigold Sauce. — Four tablespoons butter seven of best pow-
ered sugar, half cup fruit juice, cup cream, half a nutmeg, yolk of
six eggs ; scald cream in custard kettle, beat butter, sugar and eggs
together ; add nutmeg, pour hot cream over all, add juice and
serve.
Orange Sauce. — Beat whites of five eggs to stifi* froth, add coffee
cup powered sugar, juice of two oranges and grated rind of one.
Make Lemon Sauce same way. Or make in proportion of two eggs
to one lemon and half cup sugar.
Queen Sauce. — Boil pint water and scant three gills sugar half
an hour ; when cold, add gill orange and one-third lemon juice. Or
if wished hot add the juice just before taking from stove.
Sago Sauce. — Wash tablespoon sago in two or three waters and
then put in saucepan, with third of a pint water and peel, of a
lemon ; simmer gently ten minutes, take out lemon peel, add strain-
ed juice of one lemon and two oranges with sugar to taste, and if
liked a little cinnamon, give one boil and serve. This is a delicious
sauce for boiled puddings.
Saratoga Sauce. — Boil half cup each cream and milk, stir in
heaping teaspoon corn-starch mixed smooth in a little cold milk,
and add two tablespoons butter beaten to a cream with five of sugar
Serve at once.
SALADS. 663