Purity flour cookbook

SAUCE FOR SNOW PUDDING 1 pint sweet milk. .3 yolks of eggs, f cup sugar. 1 dessertspoon cornstarch. A little salt. Vanilla. Combine the first 5 ingredients and stir over the fire until of a thick, creamy consistency. Remove from fire and add the vanilla. CREAMY SAUCE J cup butter. I cup powdered sugar. 2 tablespoons wine. 2 tablespoons cream. Cream the butter, add the sugar slowly, then the wine and cream very gradually. Beat well and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. Wlien the wine and cream are added the sauce has a curdled appearance. This is removed by thorough beating and by heating just enough to blend the materials smoothly. It is not intended to be a hot sauce, and if the sauce becomes oily in heating, place the bowl in cold water and beat again until smooth and thick like cream. Omit the wine if desired and use i cnp of cream and 1 teaspoon of lemon or vanilla. Serve on any hot pudding. Page Sixty-two More Bread and Better Bread FUQU R FOAMY SAUCE, No. 1 , , , „^ 1 teaspoon vanilla. i cup butter. ^ teaspoons wine, fruit juice or syrup. '7Mr.fre.rSe. to. f«n.. i c„p b„ili.g .«er. Crean, the taUter. add ,he sugar. vaniU. and w,„e. Just before serv.ng add the boUing ,>ate.. rt„ well, then add the egg and beat till foamy. Beat the whites of the e in the milk and lemon juice FOAMY SAUCE, No. 2 Whites of 2 eggs. ^ Ju^c^'tJTl^S^. 1 cup sugar. ..s till foamy but not dry. Add the sugar, beat well. Then gradually beat LEMON SAUCE 1 cup sugar. 1 cup boiling water. 1 tablespoon cornstarch. 1 tablespoon butter. 1* tablespoons lemon jiiice. i teaspoon salt. Mix sugar, salt and cornstarch. Add water gradually, stir constantly, and boil 5 minutes. Remove from fire, add butter and lemon juice. CHOCOLATE SAUCE 2 ounces grated chocolate. J pint milk. i cup sugar. 2 egg yolks. Boil the o-rated chocolate m the milk, beat the egg yolks with the sugar, stu- all together over the fire until as thick as honey. Flavor with extract of vanilla. CUSTARD SAUCE 1 egg. i cup milk. 1 tablespoon sugar. Flavoring to taste. p„. the nu. to he. . a ^^^ ^1^:^:^^'^^':^^:^'^^ ^^ -' ^:^o^:^ ttspZ: ■ T™ Z a 'eU- L^ i..edtate„. Md «a,on„, a„d coo,. Pa gc Sixty-three PURITy 7^ — ^ }> More BrEad and Better Bread FUOURs^S) FRUIT PUDDING SAUCE o<.U ^'11? •-."''? butter and 2i cups' sugar well. Pour 1 dessertspoon of cornstarch (wet in a little cold m,lk) mto 1 cup of boihng water. Stir over a clear fire until quite thick pour th Ion the butte and .ugar and juice of 1 lemon and also the grated rind, 1 wineglass brandy or W beat all toS for 0 minutes, and heat once almost to the boiling point. togetner WHIPPED CREAM SAUCE 1 cup ice-cold sweet cream. i cup powdered sugar. 1 teaspoon flavoring. 1 ese. sm^^ZXSoTSlS' ''"°"°°' '°°"*" "" """'' " '° ' '"'"• '*""= '" ''^""^ ^* '"= ""' «■= WINE SAUCE 1 cup water. 1 tea.spoon cornstarch. 2 tablespoons butter. 1 cup sugar. 1 egg. Little grated nutmeg ^ cup wine. PT,^ Z^^ *l'' cornstarch in cold water, and stir into the boiling water. Boil 10 minutes, rub the butter