The Swedish, French, American cook book

Put the orange juice and a little of the rind in a saucepan with one and a half cups water, put on stove; when it comes to a boil, thicken with the cornstarch dissolved in the other half cup water. Take the pan off stove, add the liquor, put back on stove, cook about three minutes. In the meantime, have the yolks with the sugar stirred to a souffle, add it to the sauce. When ready, serve immediately with any kind of hot pudding. This sauce can also be served cold. Any kind of fruit sauces can be made in the same way as the orange sauces. Brandy Sauce ( Sauce au Cognac) Take one cup good butter, wash well, dry on a linen cloth, free from any water. Mix to the butter one and a half cups powdered sugar; stir until it is creamy; add yolks of two hard-boiled eggs that have been pressed through a sieve; work until nice and smooth, add raw yolks of two eggs, stir about ten minutes; during that time add gradually one large glass cognac. This is a delicious sauce for hot or cold puddings. White Wine Sauce ( Sauce au Vin blanc) Put one cup white wine on stove with four tablespoons sugar and one tablespoon butter, thicken with a small tablespoon cornstarch dissolved in half cup water, let simmer and when ready to serve add two tablespoons brandy and yolks of two eggs that have been mixed with half cup cream. Beat the sauce thoroughly. Hard Sauce ( Sauce dure) Put half cup butter in a small saucepan; with a wooden spoon stir until very creamy; add one cup of sifted confectionery sugar — a little at a time; stir very rapidly until smooth; add the white of a half egg, two tablespoons good strong cognac or brandy. Dish up in a small cut-glass dish. Put part of the sauce in a paper bag with a fancy tube and decorate the sauce around with flowers, etc., and then with maraschino cherries — any design, according to taste. Serve with any kind of sweet hot steamed pudding for dinner or luncheon. Port Wine Sauce (Sauce au Vin d’ Oporto) Put one cup of port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dis¬ solved in half cup of water. Let it come to a boil; stir on ice very slowly; let it stand until cold. When cold, remove skin from the top. Serve with any kind of cold custards or puddings. Velvety Port-Wine Sauce ( Sauce Veloutee au Vin d’ Oporto) Put one cup port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dissolved in half cup water; let it come to a boil; stir on ice very slowly, let stand until cold. When cold remove skin from the top and add one cup of whipped cream. Serve with any kind of cold desserts and frozen puddings. Fruit Sauce, Hot or Cold {Sauce aux Fruits — chaude ou froide )