The practical cookbook

Coffee cream filling. Use i c. strong coffee with i c. milk for the liquid and omit vanilla. Follow recipe for Cream filling. Lemon filling. Additional ingredients: rind of 2 lemons (grated), 4 tb. flour. Mix sugar and flour, add rind, lemon juice, water, and egg (slightly beaten). Put butter in a saucepan ; when melted add the mixture and stir till it boils, being careful not to bum it. Cool before spreading. Orange filling. Make like Lemon filling, using only | c. sugar, and rind of J orange instead of rind of 2 lemons. Substitute for the lemon juice 4 tb, orange juice and I tb, lemon juice. Fig filling. Additional ingredient: I c. finely chopped figs. Cook in a double boiler till thick enough to spread. Chocolate filling. Additional ingredient: 2 oz, chocolate. Melt chocolate in double boiler, add the sugar and milk ; when smooth add egg yolk. Stir in double boiler till thick enough to use. Flavor, and cool slightly. d,:...l,CjOO^:;Ic Prune-almond filling. Additional ingredients : | c, prunes (cut in fine strips), ^ c. almonds (blanched and shredded). Add these to Boiled frosting (p. 57) and use for White layer cake (p. 53). PUDDING SAUCES Source. General, Food Value. For carbohydrates. O^t. See price of individual items. Gmnu- B... H„„ W.T.n Frr^ Fl*- Fiot™ Pow. c»«. SUGAB TEH raniNG Su.« ""'"' Lemon sauce . Jc. _ ifc. _ „ -itb. _ _ Vanilla sauce . . Jc. 2tsp — ijc. — itsp. ,ltb. ™ — Brown-Bugar sauce .... I c. I tb. — — + tsp. litb. — — Egg saucfi . . . — — 4tb. — : itsp. — }c. — Hard sauce .' . — ztb. — 1 tb. — itsp. — 1 c. — Creamy sauce. . — Jtb. — _ I tsp. — tc. — Foamy sauce . . — 2tb. -,tb. __ ilap. — I c. — Orange sauce . . — _ — — — — *c. — Chocolaie sauce . I c. — — lie. itsp. — 2 01. Fudge sauce . . 1 tb. i=- — — itsp. — — loz. General Directions. Use boiling water where water is required, and flavor with vanilla extract unless otherwise specified. Lemoa sauce. Additional ingredient : juice of ^ lemon. Mix flour and sugar in saucepan and add hot liquid ; put saucepan on stove, and stir sauce till it boils ; then simmer for 20 min. Add other ingredients and serve. Fruit sauce. Follow recipe for Lemon satice, using sirup from .canned peaches or other fruits in place of all or part of the ' water. Add \ tb. lemon juice if flavor is not strong enough. Vanilla sauce. Make like Lemon sauce (above). Brown-sugar sauce. Use brown sugar and make like Lemon saitce (above). zs.t,CjOO^:;lc Egg sauce. Heat milk ; beat the egg until foamy, then gradually add the sugar, beating constantly. Flavor, and just before serving beat in the milk. Hard sauce. Cream the butter, add part of the sugar, then I tsp. water. Continue till all materials have been used, flavor, heap lightly on a serving-dish, grate nutmeg over the top, and chill. Creamy sauce. Cream the butter, add the sugar gradually, and then the milk, drop by drop (sauce will curdle if milk is added too fast). Flavor, and chill slightly before serving. Foamy sauce. Cream the butter, add the sugar, the eggs (well beaten), and the milk, and beat over hot water till foamy. Flavor and serve at once. Orange sauce. Additional ingredients: juice and rind of 1 orange, juice of ^ lemon. Use only the whites of eggs. Beat till stiff, add sugar gradually, and continue beating ; then fold in the rind and fruit juice. Apricot sauce. Use ^ c. stewed and sifted apricot pulp in place of the orange, and proceed as for Orange sauce.