Scientific cooking with scientific methods

Prepare same as meringue kisses. Add chopped nut meat — English walnuts, almonds or hickory-nuts. Shape by dropping from tip of spoon or with pastrybag and tube. Sprinkle with nut meat and bake as directed above. Meringues with Ice=cream. Fill meringue kisses with ice-cream, and press two together and serve, or use one kiss filled with cream, and garnish with whipped cream beaten very stiff, flavored and forced through a pastry-bag and tube. PUDDING SAUCES. 227 CHAPTER XXIV. PUDDING SAUCES. Lemon Sauce I. 1 cup sugar. 1 tablespoon butter. Ys cup water. Juice Y2 lemon. Put sugar in saucepan, add water, and stir well. Put on fire and boil for six minutes; remove, add butter and lemon juice. Lemon Liquid Sauce IL % cup sugar. % cup butter. IV2 cups boiling water. 2 tablespoons lemon juice. 2 tablespoons cornstarch. Pinch salt. Mix sugar, cornstarch and salt. Add the water gradually, stirring all the while. Boil five minutes, then add lemon juice and butter. Vanilla Sauce. Prepare same as Lemon Sauce II., flavoring with one teaspoon vanilla. Cream Sauce. 1 cup thick cream. \2 cup powdered sugar. Yo cup thin cream. 1 teaspoon vanilla. Mix and beat until stiff, and flavor. Orange Sauce. Whites 3 eggs. Juice and grated rind 1 orange. 1 cup powdered sugar. Juice 1 lemon. Beat whites of eggs (just as you are ready to use the sauce) until very stiff, add the sugar slowly, and continue the beating for a few moments. Flavor with juice and rind of orange and lemon. Foamy Sauce- 1 cup powdered sugar. 1 egg. 1^ cup butter. 14 cup wine. A few grains salt. Cream butter, add sugar, egg well beaten, and lastly the wine slowly, continuing the beating. Heat over hot water, beating all the while. Strawberry Sauce. y.2 cup butter. 1 cup pow-^dered sugar. 1/2 cup strawberries. White 1 egg. Cream butter, add sugar little at a time and the berries a few at a time, and beat so as to crush the berries well, then the white of the q%^ beaten until stiff. Red Raspberry Sauce. Prepare same as strawberry, using raspberries instead of strawberries. Wine Sauce. ^'2 cup butter. 14 cup sherry wine. 1 cup powdered sugar. Grated rind of orange. Cream butter, add sugar and wine slowly, beat until very light, pile on serving-dish, and sprinkle with the grated orange. Hard Sauce. V2 cup butter. 1 tablespoon lemon juice, with a 1 cup powdered sugar. little of the grated rind or any fruit juice strained. Cream butter, add the sugar and the fruit juice. Beat until very light, and pile on dish and place in ice-box to chill. PUDDING SAUCES. 229 Brandy Sauce. % cup butter. 2 eggs. 1 cup powdered sugar. 1 tablespoon cornstarch. 14 cup brandy. 1 cup boiling water. Mix sugar and cornstarch. Cream butter, add sugar gradually, then the well-beaten yolks of eggs and the water. Cook until it thickens. Remove from fire and add the whites beaten until stiff, then the brandy. Keep hot, but do not boil any after the whites are added. Caramel Sauce. 1 cup sugar. % cup boiling water. Put sugar in skillet and melt and stir until a golden brown, but not a moment longer. Add the water, and cook until a thick syrup; it will only take a few moments. CHAPTER XXV. Indian Pudding.