Foaming Sauce

Ingredients

• whites of three eggs
• a tea-cup of sugar
• one glass wine

Method

1. 1

   Beat whites of three eggs to a stiff froth; melt a tea-cup of sugar in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at once.

As published

This recipe was extracted from Buckeye cookery (1892), page 134. The excerpt below is the record exactly as published.

FOAMING Sauce, Beat whites of three eggs to a stiff froth; melt tea-cup of sugar — in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at once.—WMrs. Carrie Glazer, Chi- eago, Ill. | | | JELLY SAUCE. Melt one ounce of sugar and two table-spoons grape jelly over the fire in a half pint of boiling water, and stir into it half a tea-spoon corn starch dissolved in a half cup cold water, let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape. , Lemon SAUCE. Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, as it makes it bitter. Some add one-third cup but- ter and table-spoon corn starch. | MaApLe SuGAR SAUCE. Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four table- spoons butter mixed with a level tea-spoon flour, and one of grated | nutmeg; boil for a few ee: and serve with boiled puddings. Or. make a ‘“‘ hard sauce” of one table-spoon butter to two of oe . Muewenana Savcr Beat, in a two quart bowl, four table-spoons butter and two thirds pint brown sugar, to a cream, with a wooden spoon; then” add four table-spoons sweet cream, then the juice and grated rind Sele : : PRT Ue CRs AMER Ta a: ve oo _ SAUCES. of a large lemon; place the bowl on top of the tea-kettle half full of boiling water; when melted to a thick creamy froth, serve. ORANGE Harp SAvce. Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of ‘‘ gold coloring” on white sugar while stirring it) till a ball.can be formed, which place inside the orange-peel and serve. The “gold coloring” may be omitted. Lemon sauce may be made in the same way. PINE-APPLE SAUCE. Mix two table-spoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pineapple. Or, toa grated pine-apple add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve. STRAWBERRY SAUCE. Half tea-cup of butter, one and a half tea-cups of sugar

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