Caramel Sauce

Ingredients

• Melt one cupful of sugar
• three-fourths of a cupful of hot water
• a tablespoon of butter
• a tablespoon of flour

Method

1. 1

   Melt sugar in a spider, stirring constantly until it becomes a delicate brown.

2. 2

   Add hot water, blending until smooth, and add butter and flour rubbed together.

3. 3

   Cook together for four minutes.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 108. The excerpt below is the record exactly as published.

CARAMEL SAUCE. Melt one cupful of sugar in a spider, stirring it all the time, allowing it to become a delicate brown ; add three-fourths of a cupful of hot water, b'lending till smooth, and a tablespoon each of butter and flour rubbed together. Cook together four minutes. CHOCOLATE SAUCE. Mrs. Melville Brewer. Two and one-half cups of sugar, three and one-half cups of hot water, two tablespoons of cornstarch, five squares of Bakers' chocolate. Boil sugar and water a few minutes, add the cornstarch dissolved in cold water. Cook two or three minutes and add chocolate melted. Serve hot over vanilla ice cream. CHOCOLATE SAUCE. Mrs. W. S. Holliday. Mix two ounces of grated chocolate and two cups of sugar ; add two tablespoons of butter, half cup of water and an inch piece of cinnamon bark. Cook to the soft ball stage ; remove the cinnamon and pour hot cream over each serving of cream. The sauce will candy upon the cold cream. Chipped nuts may be first sprinkled over the cream. For a gallon freezer about three pints of coarse rock 226 BREAKFAST DISHES salt to twelve quarts of ice. Put in layers, press down, cover the place where moulds join with cloth dipped in wax or suet to keep out salt. BREAKFAST DISHES. ' And then ro breakfast with what appetite you have." —Henry VIII. BREAKFAST DISH. Squeeze the juice of a good sized lemon over three or four sliced bananas. Pour over this a gill of ice water and a half cup of sugar. Put in cold place for half an hour. DELICIOUS BREAKFAST DISH. Boil a large souo bone of beef until the meat is ten- der, remove the meat from the bone and chop fine, season with pepper and salt, being careful to discard gristle and small bits of bone. A dash of cayenne and a suspicion of onions if iiked. Return the chopped meat to the soup in which it was biled. Boil again and thicken with corn meal to the consistency of mush. Pour out into a long, deep pan, cool and cut in slices, and fry in butter a light brown. Serve hot. Can be eaten plain or with jelly. CORK MEAL GRIDLE CAKES. Mrs. J. H. Hanley. One pint sour or butter milk, one level teaspoon of soda, one level teaspoon salt, one egg, or more, the whites beaten separately, corn meal to make as thin a batter as can be fried. A little sour cream is an im- provement. Cse no flour. BREAKFAST DISHES 227 RICE BATTER CAKES. Mrs. Mary A. Frantz. Three teacups buttermilk or other sour milk, four eggs, salt, one tumbler cooked rice. Beat eggs thor- oughly, make all into a batter the usual thickness of batter cakes, add one teaspoon soda dissolved in warm water. SOUR MILK BATTER CAKES. One pint of sour milk, one teaspoon of soda, two eggs, salt, flour to make a medium thick batter. Fry quickly. Half corn meal may be used with the flour. SWEET MILK BATTER CAKES. Mrs. W. C. Tubbs, Kirkwood. One cup of flour, one heaping teaspoon of baking powder, pinch of salt, one tablespoon of butter

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