Trinity cook book

Sift together one cupful of fine granulated sugar, one tablespoonful of corn starch, one-eighth teaspoonful of salt. Add slowly one cupful of boiling water while beating constantly. Cook five minutes, remove from the fire and add two tablespoonfuls of butter, two tablespoonfuls of lemon juice; then strain. A little nutmeg may be added. FOAMY SAUCE One scant cupful of sugar, one and one-half tablespoonfuls of butter, one egg, three tablespoonfuls of boiling water. Rub butter and sugar to a cream Add the beaten yolk of egg. Place bowl in vessel of hot water and add the boiling water by spoonfuls, stirring well, when sugar is dissolved and looks like a rich yellow syrup put in a bowl and just before it goes to the table place the stiffly beaten white on top and stir well into the sauce. WINE SAUCE Cream together two tablespoonfuls of butter and one cupful of sugar, adding the juice of one-half lemon. When smooth and light beat in one-fourth cupful of boiling water, turn into a saucepan and stir until scalding hot. Remove from the fire and beat in one wineglass full (about one-half cupful) of wine and serve at once. PLAIN SAUCE One pint of boiling water, two tablespoonfuls of flour, one tablespoonful of butter, one cupful of sugar, one teaspoonful of extract of lemon, one-half teaspoonful of vanilla, one-fourth teaspoonful of grated nutmeg, one-eighth teaspoonful of salt. Rub flour and butter together and stir into the water, then add sugar and salt and stir until creamy. Take from the fire and add flavoring. ( 43 ) GLASGOW & BOWLING REALTORS H. P. Glasgow W. P. Bowling 213 Jefferson Street Fire Insurance Written in Best Companies VANILLA SAUCE Mix one-half cupful of sugar and one even teaspoonful of corn starch, and add gradually, while stirring constantly, one cupful of boiling water; boil three minutes, remove from fire, and add two tablespoonfuls of butter, one teaspoonful of vanilla, and a few grains of salt. CHOCOLATE SAUCE Cream one-fourth cup (scant) of butter and one cup of light brown sugar in a small bowl. Shave into this one square of unsweetened chocolate, and set over hot water, stirring into the mixture gradually four tablespoons of hot water. When the chocolate is melted and the sauce smooth and creamy, it is ready to serve. Flavor with vanilla. This sauce is nice to serve with cottage pudding or other baked or steamed puddings. ORANGE SAUCE The juice of one orange, grated rind of one-fourth orange, three-fourths of a cup of granulated sugar, one and one-half tablespoons of butter, three level tablespoons of corn starch. Mix the sugar and cornstarch thoroughly. Add to the orange juice enough boiling water to make altogether one and one-half cupfuls of liquid. Pour this into the sugar and corn starch and stir constantly over the fire until it boils and clears. Add the butter and grated rind. Stir until melted and serve hot. CARAMEL SAUCE Cream one-fourth cup of butter, add gradually one cup of powdered sugar, add the unbeaten whites of two eggs, one at a time, and beat until light. Add a tiny pinch of powdered mace, two teaspoons of caramel syrup and a little vanilla. Add one-half cup of boiling water. Stir over the fire for just a moment and it will be ready to serve. This sauce must not boil but must be served hot as soon as made. ( 44 ) PIANOS PLAYERS VICTROLAS HOBBIE BROTHERS