Foamy Sauce

Ingredients

• Butter 1/2 cup
• Powdered sugar 1 cup
• Egg 1
• Vanilla 1 teaspoonful

Method

1. 1

   Cream the butter, add gradually the sugar, the egg well beaten, and vanilla.

2. 2

   Beat while heating over hot water.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 129. The excerpt below is the record exactly as published.

foamy sauce. Laboratory management. — This can be made in class if each pupil will bring an empty baking powder or cocoa tin to school. A strip of greased cloth should be fastened around the edge of the cover. The recipe can be made in J cup proportions, and this amount can be cooked if the class period is two hours in length, but it is better to have the cooking finished at home. This is a seasonable exercise at Thanksgiving or Christmas. 7. Brown Betty or apple scallop. Ingredients, Buttered crumbs Tart cooking apples Sugar Cinnamon A little water Teacher's Note. — Individual shortcakes may be made by using a stififer dough and rolling and cuttmg them like biscuits. SALADS AND DESSERTS 259 Method. Put a layer of buttered crumbs in a baking dish. Pare and slice tart cooking apples and put a layer into the dish. Sprinkle with sugar, cinnamon, and a little water. Add' a layer of bread crumbs and repeat with apples, flavoring and cover the top with crumbs. Bake in a moderate oven until apples are cooked and crumbs brown. Any fruit such as peaches or blueberries may be used instead of apples. Serve hot with hard or foamy sauce or cold with cream and sugar, or the bread may be used in slices, buttered. 8. Hard sauce. Ingredients. Butter Powdered sugar Lemon extract or Vanilla Nutmeg Method. Cream the butter; add sugar gradually, and flavoring. Grate nutmeg over the top. Chill before serving. 9. Foamy sauce. Ingredients. i cup 1 cup } teaspoonful } teaspoonful ID. Butter J cup Powdered sugar 1 cup Egg 1 Vanilla 1 teaspoonful

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