Vegetarian Cook Book

Thicken the cream with the flour, and stir in the beaten yolks. Cook a few minutes, stirring all the time. Sweeten to taste. When cool, add the beaten whites, and flavor with vanilla. ORANGE SAUCE Oranges, 2. Eggs, 2. Butter to suit. Sugar, 1 cup. Lemon juice, ^4 cup. PUDDING SAUCES 209 Put the juice of the oranges and the grated rind of one with the sugar into a saucepan. Set on the range, and stir till the sugar is dissolved, then strain through a fine sieve to remove the rind. Add the beaten eggs, lemon juice, and butter. Before serving, set in a double boiler, and stir for a few minutes to melt the butter and thoroughly mix the eggs. Serve hot or cold. This is a good sauce for plum pudding. JELLY SAUCE Jelly, 1 cup. Water, 2 cups. Flour, 3 tablespoons. Put the jelly into the hot water, and heat; when boiling, add the flour braided in a little water; cook five minutes. Butter may be added if desired. STRAWBERRY SAUCE Strawberry juice, 1 cup. Sugar, % cup. Corn-starch, 2 heaping teaspoons. Lemon juice, % cup. With the juice from crushed strawberries to which no water has been added, put the lemon juice, and heat; when it comes to a boil, add the sugar and corn-starch, which have been thoroughly mixed together. LEMON SAUCE NO. 1 Sugar, 2 cups. Eggs, 2. Lemons, 2. Boiling water, 1% cups. Put the grated rind and juice of the lemons with the sugar ; beat the eggs until light, and stir into the sugar. Just before serving, add the boiling water, set on the range, and cook slowly, but do not boil. For a richer sauce, add butter. LEMON SAUCE NO. 2 Water, 2 cups. Corn-starch, 1% tablespoons. Butter, 1 tablespoon. Sugar, 1 cup. Lemon, grated rind and juice, 1. Boil the sugar in the water for five minutes, then stir in the corn-starch, previously mixed with a little water. Stir over the fire ten minutes, then add the grated rind and juice of the lemon and the butter. When the butter is melted, the sauce is ready for use. This sauce serves well with a fig pudding. PLAIN PUDDING SAUCE Butter, 1 large tablespoon. Hot water, 1% cups. Lemon juice, 1 tablespoon. Flour, 2 tablespoons. Sugar, 1 cup. Nutmeg, grated. PUDDING SAUCES 211 Put the butter into a saucepan; when it has melted, stir in the flour, and mix well ; then pour in gradually the hot water, and stir over the fire till well cooked; add the sugar, lemon juice, and a small quantity of grated nutmeg. MAPLE CREAM SAUCE Maple sirup, 1 cup. Cream, 2 cups. Corn-starch. Heat cream and maple sirup, and thicken with cornstarch braided with a little milk. If it is desired to use milk instead of cream, add a little butter. PINEAPPLE SAUCE Pineapple juice, 1 cup. Eggs, 2. Corn-starch, 1 teaspoon. Beat the pineapple juice and the eggs together, cook until they set, and then thicken with the com-starch braided in a little water. GRAPE JUICE SAUCE Grape juice, 1 cup. Hot water, I/2 cup. Butter, size of walnut. Flour, 1 tablespoon. Lemon juice. Nutmeg. Stir the flour into warm butter, add hot grape juice and water, cook, and flavor with a dash of lemon juice and grated nutmeg. CREAM PINEAPPLE SAUCE Prepare as for pineapple sauce, and beat in an equal amount of thick cream. / PIE CRUST Pastry flour, 1 pint. Butter, 3 rounding tablespoons ; or oil, ^4 cup. Salt, 1 teaspoon.