Hard Sauce

Ingredients

• 1/4 cup butter
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 1/4 teaspoon grated nutmeg

Method

1. 1

   Cream butter and sugar until white and creamy.

2. 2

   Add vanilla and nutmeg.

3. 3

   Chill before serving.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 1. The excerpt below is the record exactly as published.

hard sauce or liquid sauce. A good liquid sauce can be made with peach juice. Hard sauce is made as follows: HARD SAUCE ]4: cup butter. I teaspoon vanilla. ^ cup powdered sugar. | teaspoon grated nutmeg. Cream butter and sugar. When it is white and creamy, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving. For variety substitute brown sugar and flavor with the grated rind of an orange. 6 BEST EVERS (COOKIES) 1 cup seeded raisins. 1 cup dry, shredded coconut. 2 egg whites. 2 teaspoons vanilla. 2 or 3 cups flaked, toasted break- fast food. 3^ cup butter. 1 cup sugar. 2 egg yolks. 2 tablespoons milk. 2 cups flour. 1 teaspoon salt. 1 teaspoon baking powder. Mix the ingredients in the order given. Use one rounding teaspoon of the mixture for each cookie. Drop by spoonfuls on a buttered sheet }/2 inch apart. Bake in a moderate oven. Watch closely, for they burn quickly. Remove from pan while hot. This makes about 65 cookies. PEPPER PICKLE 1 cup minced green pepper. 1 cup minced red pepper. 2 to 4 tablespoons sugar. }/2 teaspoon salt. 1 small onion, chopped. 1 cup vinegar. Dissolve the salt and the sugar in the hot vinegar and pour over the vegetables. Let the pickle stand two or three hours before serving. BAKED PEARS Wash the pears, cut them in halves, and core them. Place in a baking dish. Sprinlde with brown sugar and a little salt, add dots of butter and a very little water. Put them into a moderate oven. Cover at first, until the fruit becomes soft. Baste once or twice while the fruit is cooking with the hquid in the pan. Add a little more water if necessary to keep the pears from burning. ROAST LEG OF LAMB Choose a plump, well-fatted leg weighing 5 to 53^ pounds. Wipe it off with a damp cloth. Rub salt over the outside. Dredge with flour, if you prefer it that way. Then place meat, bone side up, in a heavy roasting pan, preferably on a rack, and put it in a very hot oven (about 500° F.). If it is roasted in this position, the thick part of the meat will be most convenient for carving. Let the meat stay at this high temperature for 20 minutes, or until it sears over; then let the oven cool to a moderate temperature (about 350° F.). Continue roasting for 2 to 2}^ hours, depending on size of leg. A general rule is to allow 15 minutes per pound, count- ing out the time required for searing. Do not add water. Place 5 raw peeled onions around the meat when you put it in the oven. Sprinkle onions with salt, and a very little flour. Serve meat piping hot. BAKED PEACHES Select large yellow peaches, pare them, and cut them in halves. Place them in a shallow pan, pit side up. Sprinkle lightly with sugar, dot with butter, and add a little salt. Broil under a flame or bake in the oven until the peaches are tender and lightly browned. Serve with a hot sauce. CREAMED POTATOES Pare potatoes very thin, cut in cubes, put in freshly- boiling, salted water. Do not use too much water. Boil until tender, but not soft. Take from water as soon as done. The sauce is made as follows: l}/2 tablespoons flour. I 1 cup milk. 2 tablespoons butter. I Cook enough to prevent starchy flavor. Add to the sauce fine bits of parsley, or a little cheese, or onion juice. Pour sauce over potatoes and serve hot. APPLE DUMPLINGS WITH SAUCE cups flour. I 23^ tablespoons water. 3^ teaspoon salt. I 5 to 7 tablespoons fat. Cut apples in quarters, sprinkle pieces lightly with sugar, cinnamon, and a little salt, and butter. If you use whole apples, select those of medium size, pare and remove cores, and fill the holes with seasoning. Place fruit in center of rounds of dough. Bring the edges of dough up over the fruit, pinching them together firmly so the juice won't escape. Bake in fairly hot oven. SAUCE FOR APPLE DUMPLINGS cups boiling water. 1 teaspoon vanilla

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