Brown-Sugar Sauce

Ingredients

• 1 tablespoon butter
• 1/2 cup boiling water
• 1 tablespoon flour
• 1/2 cup brown sugar
• Few gratings of nutmeg

Method

1. 1

   Cook the flour in the butter, but do not let it brown; add the water gradually; boil and stir; add the sugar; cook until melted; add the nutmeg and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.

BROWN-SUGAR SAUCE 1 tablespoon butter % cup boiling water 1 tablespoon flour % cup brown sugar Few gratings of nutmeg Cook the flour in the butter, but do not let it brown; add the water gradually; boil and stir; add the sugar; cook until melted; add the nutmeg and serve hot. WHIPPED CREAM 1 cup double cream 1 cup powdered sugar 1 cup cream 2 teaspoons vanilla Cream should be placed on the ice for several hours before it is whipped. If not sufficiently cold it will form particles of butter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater or wire whip, beat imtil the entire mixture is inflated. If the cream is cold this will take but a few minutes. Flavor and sweeten and keep in a cool place. If the cream will not whip, try adding the white of an egg. If the cream is to be incorporated in a dessert, omit the sugar and flavoring. 248 Planned for a CtI7"I7irT CATTr>"irC Family of Four »5 " ±!/±!/ 1 OA U l^X!/0 FOAMY SAUCE Whites of 2 eggs 1 cup scalded milk 1 cup sugai Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot. RASPBERRY SAUCE 1 cup sugar Vi cup water 2 tablespoons preserved raspberries Boil the sugar and water to a syrup — about three minutes— and add the raspberries. LEMON SAUCE 14 cup sugar 1 cup boiling water 3 level teaspoons cornstarch 1/2 lemon 1 tablespoon butter Mix the sugar and cornstarch thoroughly in a saucepan; stir in the boiling water; add the butter and juice and grated rind of the lemon. Boil and stir until the mixture is transparent. VANILLA SAUCE Follow the directions for lemon sauce, but omit the lemon and add a teaspoon of vanilla after the sauce is taken from the fire. HOT CHOCOLATE SAUCE No. 1 1 cup boiling water 1 ounce unsweetened chocolate Pinch of salt 1/2 cup sugar Cook all the ingredients together slowly until they form a syrup slightly thicker than maple syrup. Add the vanilla just before serving. HOT CHOCOLATE SAUCE No. 2 V^ cup sugar 2 tablespoons cocoa 1 cup boiling water 1 tablespoon butter Stir the sugar in the boiling water until dissolved; then boil without stirring until a spoonful makes a soft ball when dropped in cold water. Add the cocoa moistened with hot water and the butter; boil and beat again. Serve hot over vanilla ice cream. 249 SWEET SAUCES tI^S^ ft 'fouJ HARD SAUCE No. 1 Vi cup butter 1 teaspoon vanilla or 1 cup powdered sugar 1 tablespoon lemon juice Grated nutmeg Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed. HARD SAUCE No. 2 1/2 cup butter Whites of 2 eg|S 1 cup powdered sugar 1 teaspoon vamlla Grated nutmeg Beat the butter to a cream ; add the sugar gradually ; then the whites, one at a time, and beat until stiff and frothy. Add flavoring; beat again; then heap on a glass dish and sprinkle with grated nutmeg. CHOCOLATE SAUCE 4 tablespoons sugar Pinch of salt 1 level tablespoon flour 1 ounce imsweetened chocolate 1 cup boiling water 2 level tablespoons butter 1 teaspoon vanilla Mix the sugar and flour thoroughly in a saucepan; pour on the boiling water; add chocolate, butter and salt; cook until the choco- late is thoroughly dissolved and the mixture thickened. Stir con- stantly to prevent sticking. When the steam has passed off, add the vanilla and set aside to cool. MOCK CREAM 1 level teaspoon cornstarch 1 cup scalding tnillf 1 level tablespoon sugar White of 1 egg 1 teaspoon vanilla Mix the cornstarch and sugar thoroughly ; on them slowly pour the scalding milk, stirring all the while. Cook and stir in a double boiler for ten minutes ; then set aside to cool. When ready to use stir in the vanilla and the white of the egg, stiflly beaten. Serve in place of whipped cream. 250 FJXtfFJu; SWEET SAUCES COCOA SAUCE 2 level tablespoons butter 4 tablespoons sugar 2 level tablespoons flour 1 cup boiling water 4 level teaspoons cocoa 1 teaspoon vanilla Mix the dry ingredients in a saucepan; add boiling water and cook until the mixture thickens. Just before serving add the vanilla. CHERRY SAUCE FOR ICES Stem and stone the cherries; add a few broken kernels and enough sugar to keep them from discoloring. Let stand half an hour; remove the kernels; add more sugar and pour over any plain ice or ice cream. TABLE SYRUP 2 cups brown sugar

Cook this with the app: pantry check, scaling, and the assistant.