The Swedish, French, American cook book

Put one cup fruit juice — raspberry, strawberry, etc. — in a saucepan on stove; add four tablespoons sugar [if very sweet leave the sugar out], one tablespoon lemon juice, and two tablespoons good brandy. When boiling, thicken with a tablespoon corn¬ starch 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 whipped cream. Serve with any kind of ice creams. Apple Sauce ( Sauce aux Pommes) Take a quart of green apples; wash and core, cut in quarters; put on stove with two cups water and two cups sugar; cook — well covered — on a quick fire until done; press through a fine strainer with the potato masher. Can be served hot or cold with different kinds of meats — such as ducks, chickens, etc. English Cranberry Sauce ( Sauce Anglaise a la Canneberge) Take a quart of fully ripe cranberries; wash them well. Put two cups water on stove with one and a half cups sugar and let cook to a syrup; then add the cranberries and let simmer very slowly until they are cooked. [They should not break or be cooked too much.] Put aside and let get cold. Serve with turkey or any kind of white meat. Kitchen Bouquet Sauce ( Sauce au Bouquet de Cuisine ) Put a cup of granulated sugar in a saucepan on a slow fire until it begins to melt; then, with a wooden spoon with a long handle, stir the sugar until it gets very dark brown and no [longer sweet; pour about one cup of hot water on top and stir until it is dis¬ solved. Put in a bottle or jar of any kind. Used for coloring gravy, sauces, etc. Marshmallow Sauce ( Sauce a la Guimauve ) One cup granulated sugar, four tablespoons cold water, two tablespoons brandy, whites of two eggs, one cup whipped cream. How to Make It. Cook the sugar and water until it ropes. In the meantime, beat the whites of the eggs to a stiff meringue; add the cooked sugar and beat well; during the time, add the brandy. Leave until cold then add the whipped cream. Serve with any kind of cold desserts, frozen puddings, and ice creams. This sauce can be made in different flavors and colored according to the flavor desired. Chocolate Sauce {Sauce au Chocolat ) Put quarter pound cut-up chocolate in a saucepan, adding one cup of powdered sugar (stir the sugar in very carefully); let the chocolate cook slowly — beat it all the time; flavor with vanilla or brandy. When turning out a vanilla ice cream, pour some chocolate over it; serve the rest in a sauceboat with it. Hot Chocolate Sauce (Sauce chaude au Chocolat) Prepare chocolate in accordance with recipe: Chocolate Sauce. Put half cup water in a saucepan, thicken with a teaspoon of corn¬ starch dissolved in three tablespoons water, then add the chocolate to the thickened water. Serve with any kind of hot pudding. Cold Chocolate Sauce (Sauce froide au Chocolat) [See recipe: Hot Chocolate Sauce.] Leave the sauce to get cold; when cold add one and a half cups whipped cream. Serve with different steamed or baked puddings and desserts. Hot Foam Sauce ( Sauce ecumeuse , chaude)