Fruit Sauce

Ingredients

• 4 tablespoonfuls butter
• 1 cupful fruit
• 1 cupful powdered sugar
• 1 teaspoonful lemon juice
• 2 tablespoonfuls cream
• % teaspoonful vanilla
• % teaspoonful salt

Method

1. 1

   Cream the butter and beat in the sugar and cream alternately.

2. 2

   Add the salt and slowly stir in the fruit.

3. 3

   Then add the lemon juice and flavoring.

4. 4

   Crushed berries or peaches or canned berries, pineapple, peaches, berries or apricots may be used, but they should be cut in small pieces before being added.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 83. The excerpt below is the record exactly as published.

% teaspoonful vanilla 1 tablespoonful butter % teaspoonful salt Caramelize the sugar in a frying pan, that is, melt it over the fire by stirring it until light browm in color. Do not add any water until the sugar is melted. Then add the boiling water and 172 THE FARM COOK AND RULE BOOK cook until the sugar is dissolved. Add the melted butter, corn- starch and salt which have been creamed together. Boil 3 minutes, add the vanilla and serve hot. Brown Sugar Sauce % cupful cream 1 cupful brown sugar % teaspoonful vanilla % cupful butter Cream the butter and sugar together and add the cream grad- ually. Add the vanilla, heat slightly and beat thoroughly before serving. Fruit Sauce 4 tablespoonfuls butter 1 cupful fruit 1 cupful j>owdered sugar 1 teaspoonful lemon juice 2 tablespoonfuls cream ^ teaspoonful vanilla % teaspoonful salt

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