Creamy Sauce

Ingredients

• Cream the butter
• add the sugar gradually
• the milk, drop by drop

Method

1. 1

   Cream the butter, add the sugar gradually, and then the milk, drop by drop (sauce will curdle if milk is added too fast).

2. 2

   Flavor, and chill slightly before serving.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.

Creamy sauce. . — Ic. Jtb. — _ I tsp. — tc. — Foamy sauce . . — 2tb. -,tb. __ 2 ilap. — I c. — Orange sauce . . — _ — — 2 — — *c. — Chocolaie sauce . I c. — — lie. I itsp. — 2 01. Fudge sauce . . IC. 1 tb. i=- — — itsp. — — loz. General Directions. Use boiling water where water is required, and flavor with vanilla extract unless otherwise specified. Lemoa sauce. Additional ingredient : juice of ^ lemon. Mix flour and sugar in saucepan and add hot liquid ; put saucepan on stove, and stir sauce till it boils ; then simmer for 20 min. Add other ingredients and serve. Fruit sauce. Follow recipe for Lemon satice, using sirup from .canned peaches or other fruits in place of all or part of the ' water. Add \ tb. lemon juice if flavor is not strong enough. Vanilla sauce. Make like Lemon sauce (above). Brown-sugar sauce. Use brown sugar and make like Lemon saitce (above). zs.t,CjOO^:;lc 6o THE PRACTICAL COOKBOOK Egg sauce. Heat milk ; beat the egg until foamy, then gradually add the sugar, beating constantly. Flavor, and just before serving beat in the milk. Hard sauce. Cream the butter, add part of the sugar, then I tsp. water. Continue till all materials have been used, flavor, heap lightly on a serving-dish, grate nutmeg over the top, and chill. Creamy sauce. Cream the butter, add the sugar gradually, and then the milk, drop by drop

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