The white ribbon cook book

Put }/2 lb. sugar and ^ pint water over the fire to boil, skim and boil 5 minutes, add to this a piece of stick cinnamon about 2 inches long, 1 bay leaf and 4 cloves; at the end of 5 minutes add 3^ pint any kind of mashed fruit; for instance, apricots, stewed apples; in fact, any fruit that will go nicely with the pudding with which you expect to serve the sauce. Strain the whole through a sieve, flavor, and it is ready to serve. Cauliflower Sauce — Two small cauliflowers, 13^ oz. butter, 1 tablespoonful flour, pepper and salt, yolks of 2 eggs, juice of a lemon. 90 White Ribbon Cook Book. Boil 2 small cauliflowers; when done, pick them out into sprigs and arrange them, heads downward, in a pudding basin, which must have been made quite hot; press them in gently, then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot: Melt 13^ oz. butter in a saucepan, mix with it a tablespoonful of flour, and then add 3^ pint of boiling water; stir till it thickens; add salt and white pepper to taste; then take the saucepan off the fire, and stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained. Dutch Sauce — Three tablespoonfuls vinegar, 1 lb. butter, yolks of 2 eggs, pepper and salt. Put 3 tablespoonfuls vinegar in a saucepan, and reduce it on the fire to a third; add 1^ lb. butter and the yolks of 2 eggs. Place the saucepan on a slow fire, stir the contents continuously, and as fast as the butter melts add more, until 1 lb. is used. If the sauce becomes too thick at any time during the process, add a tablespoonful of cold water and continue stirring. Then put in pepper and salt to taste, and take great care not to let the sauce boil. When it is made — that is, when all the butter is used and the sauce is of the proper thickness — put the saucepan containing it into another filled with warm (not boiling) water until the time of serving. Sweet Sauce — One tablespoonful flour, sugar or molasses, 1 oz. butter, 1 tablespoonful lemon juice. Mix a tablespoonful of flour quite smooth in 4 tablespoonfuls water, then stir into it 3^ pint boiling water, sugar or molasses to taste; stir over the fire until the sauce boils, when, if allowed, an ounce of butter may be added, with a tablespoonful of lemon juice. When sweetened with sugar, a little nutmeg or ground cinnamon may be used Sauces. 91 instead of lemon juice, if preferred. A tablespoonful of raspberry jam or any fruit syrup may be used to flavor the sauce, and is generally much liked. Mayonnaise Dressing — Yolks of 2 hardboiled eggs, mustard, vinegar, olive oil or butter. Take the yolks of 2 hard-boiled eggs and mash smooth with ^ teaspoonful mustard and 2 tablespoonfuls olive oil; then add slowly j4 teacup vinegar; if olive oil is not liked, melted butter may be used instead. Poor Man's Sauce — A good-sized onion, butter, }/2 pint common stock or water, vinegar, parsley, pepper and salt, flour.