The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

2% tablesp'ns corn starch i J^ pints boiling water Yolks of 3 eggs I coffee cup sugar 3 lemons, the juice i even teaspoon salt Put the water in double boiler; when boiling hot i62 The Queen Cook Book wet the com starch with a little cold water and stir !n for five minutes with the salt. When it is cold add the rest of the ingredients. Bake in pudding-dish, cups or gem pans. If you wish it to look extra nice cover with a meringue made of the whites beaten stiff and sweetened. Cream Puffs. I cup hot water }i cup butter I cup sifted flour 3 unbeaten eggs Stir the butter in the boiling water; while boiling stir in the flour beaten to a smooth paste; after this cools stir three unbeaten eggs one at a time. Stir five minutes. Drop in tablespoons on a buttered tin two inches apart. When light they should not touch each other, and do not open the oven door more than is necessary. Bake in a quick oven twenty-five minutes. For the filling: I cup milk J^ cup sugar I tablespoon com starch 2 eggs, little salt Put the milk in a double boiler, wet the corn starch in a little cold milk; when the milk is hot, after beating all the ingredients well together, cook until like a custard; flavor with vanilla. When both this and the puffs are. cool, open one side of the puffs and fill with cream. This makes one dozen. Custard Souffle. Rub two scant tablespoons of butter and one and a half of flour to a cream, with two tablespoons of sugar and pour on gradually one cu|> of hot milk. Cook five minutes in double boiler, stirring all the time. Separate the whites and yolks of three eggs, The Queen Cook Book <^3 beat them separately; add the whites last, and bake about thirty minutes, in a buttered pudding dish, in a moderate oven, and serve at once with this creamy sauce: Creamy Sauce. Cream together two tablespoons of butter and five of powdered sugar until a perfect cream. Stir constantly as you slowly add what flavoring you wish, either lemon extract or orange peel, or nutmeg, with two-thirds of a teacup of cream. When ready to serve set the dish in hot water and beat smooth, but do not melt the butter. PUDDING SAUCES * Foaming Sauce. I cup sugar % cup butter ^ cup cold water i tablespoon vanilla And two tablespoons orange flower water or lemon juice, or one of mace compound. Beat the butter and sugar to a cream, add the flavoring and water, a few drops at a time, stirring all the time. It will become very light. Place it in a double boiler on the back of the stove; let it simmer for one hour, but it must not boil. Do not stir it until you are ready to serve, then give a good stir and serve. This is the most delicious sauce for all kinds of boiled and steamed puddings. 164 Tke Queen Cook Book Bath Lemon Sauce. ' • • - , One cup sugar, one-half cup butter, stirred to a light cream; beat well the yolks of two eggs and mix well, then beat in gradually one pint of boiling water, and the juice of one lemoii strained,' then the well beaten whites of two eggs. Very nice for batter pudding when you have no cream. Home Messenger. FAtRY OR Nun's Butter. One cup of sugar, one-half cup of butter stirred to a cream. Grate in nutmeg and on top; or add a well beaten egg, the juice of a lemon (a wine glass of brandy improves the flavor). Strawberry Sauce. One half cup of butter, one cup of sugar stirred to a cream, then add a cup of crushed strawberries. This can only be made in strawberry time. Cream Sauce. • • • - ^ One cup of powdered sugar, one-half cup of butter stirred to a cream. Take one pint of rich sweet cream (very cold) whippq^ to a froth, beat all well together. Flavor with extract of nectarine or vanilla. A Pudding Sauce.