Cream Sauce

Ingredients

• One-half a cup of powdered sugar
• ^ cup butter
• 2 tablespoons of wine
• 2 tablespoons of rich cream

Method

1. 1

   Cream butter, add the sugar slowly, then wine and cream.

2. 2

   Beat well, put in bowl over hot water, stir until creamy, but it should not melt the butter.

3. 3

   Serve at once.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 162. The excerpt below is the record exactly as published.

Cream Sauce. One-half a pint of new milk, 4 ounces of granulated sugar, 1 teaspoon of wheat flour and the well-beaten yolks of 2 eggs. Remove from fire, add lemon juice with the grated rind, stir well. Serve hot with cakes or puddings. Orange Cream Sauce. Use preceding recipe, and substitute orange for lemon. Caramel Sauce. Four tablespoons of granulated sugar, 1 tablespoon of water. Put ingredients in a hot saucepan, stir continuously until a chest- nut brown. Add to it 1 cup of sugar dissolved in 1 pint of water, 1 teaspoon of vanilla, and simmer 10 minutes. Add ^ glass of brandy or wine. Fruit Sauce. One-half cup of powdered sugar, 1 cup of apricot juice, or juice of any other fruit, 1 teaspoon flour. Mix, and boil all together 5 minutes, then strain and serve. , Yellow Sauce. One-fourth pound of light brown sugar, % pound butter, 1 wine glass of brandy, yolk of 1 egg, a dash of nutmeg. Cream butter, add sugar, and stir over hot water until melted, add beaten yolk. Stir until it thickens, then serve at once. Wine Sauce. One cup powdered sugar, 1 cup boiling water, % cup butter, 2 heaping teaspoons cornstarch, i/^ cup sherry wine, 1 egg, a dash of nutmeg. Dissolve cornstarch, and stir into boiling water, and boil. Cream butter, add the sugar gradually, then egg well beaten, and nutmeg. After cornstarch cooks 10 minutes, add wine, and pour the mixture into butter, sugar and egg, stir until well mixed. Lemon Sauce. One cup of granulated sugar, 2 cups hot water, 1 heaping des- sertspoon cornstarch, grated rind and juice of 1 lemon, 1 heaping dessertspoon butter. Boil water and sugar 5 minutes^ then add corn- starch dissolved in cold water. Cook 10 minutes, stirring all the while, add butter, and lemon, stir until butter is melted. Serve at once. A Favorite Sauce. Two cups powdered sugar, 1 cup butter, cream until light. Flavor with wine or brandy and a dash of nutmeg. Cream Sauce. One-half a cup of powdered sugar, ^ cup butter, 2 tablespoons J I 270 ICSirTUCKY RECEIPT BOOK. of wine, and 2 tablespoons of rich cream

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