Foamy Sauce

Ingredients

• 2 egg whites
• % cup thin hot cream
• 1 cup sugar
• 1 tablespoon Sherry Wine
• Nutmeg

Method

1. 1

   Beat egg whites until stiff, add sugar gradually.

2. 2

   Add hot cream slowly, continue beating.

3. 3

   Add Sherry wine and nutmeg.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.

Foamy Sauce Iced Tea Cafe Noir 4 ,. CONSOMMfi WITH VEGETABLES To six cups Consomme (for recipe see Page 149) add French string beans cut in diamonds, carrots cooked and cut in tiny fancy shapes (using French vegetable cutters), and French peas. Serve with toasted Cheese Crackers. BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour and strew small pieces of fat pork around fish. Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out. Dispose on hot serving platter, pour around Egg Sauce and garnish with sprays of parsley. STUFFING FOR FISH }/2 cup cracker crumbs. 3^ teaspoon salt. 1 cup stale bread crumbs. }/$ teaspoon pepper. 5 tablespoons butter. J^ cup hot water. Onion juice. ifcond Sunday 5^ S ufiday Difimrs 95 Process: Mix crumbs, add seasoning, melt butter and hot water, add to crumbs, toss lightly with a fork and add onion juice to taste. EGG SAUCE To Drawn Butter Sauce add one-half teaspoon Anchovy Essence and two hard-cooked eggs cut in thin slices. Sprinkle all with finely chopped parsley. (For Drawn Butter Sauce see Page 92.) THIN CORN BREAD ^ cup yellow corn meal. % teaspoon salt. V/i cups flour. 1 cup thin cream. 2 tablespoons sugar. 1 egg well beaten. 5 teaspoons baking powder. 2 tablespoons Cottolene. Process: Mix and sift the dry ingredients; add cream, beaten ^g'g and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before re- moving from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish. PARSLEY POTATOES Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley. CAULIFLOWER WITH CHEESE SAUCE Select a medium-sized, firm cauliflower. Trim ofi^ leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish. 96 5^ Sunday Dinners ''''' Second Sunday CHEESE SAUCE 3 tablespoons butter. f/g teaspoon pepper. 2 tablespoons flour. Few grains cayenne. }/2 teaspoon salt. 1^4 cups hot milk. }/2 cup cheese cut in small pieces. Process: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower. TOMATO AND ONION SALAD Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing. STEAMED BLUEBERRY PUDDING 2^/8 cups bread flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. 1 cup milk. 1 teaspoon salt. 1 cup blueberries. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with FOAMY SAUCE 2 egg whites. % cup thin hot cream. 1 cup sugar. 1 tablespoon Sherry Wine. Nutmeg

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