Hard Sauce for Pudding

Ingredients

• One-fourth cup butter
• 1/2 cup sugar
• 2 tablespoons cream
• 2 tablespoons sherry

Method

1. 1

   Beat butter and sugar together, add cream and sherry, and set in hot water to make smooth but not too soft.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 65. The excerpt below is the record exactly as published.

/2 cup sugar. 2 tablespoons molasses. Yi cup buttermilk, or sour milk. 1 teaspoon soda. 170 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 cup graham meal. 1 egg. 1 teaspoon ginger. 1 teaspoon cinnamon. Yi teaspoon allspice. Yi teaspoon salt. Yi cup floured raisins. Beat yolk with sugar and molasses, add milk and graham flour to which have been added spices and soda. Add raisins, and steam in buttered molds 3 hours. Serve with yellow sauce. Mrs. W. E. St. John, Sutherlin, Ore. Strawberry Sponge. Break 2 eggs in a glass and fill up the glass with cream. Add 1 cup sugar and beat all thoroughly in a bowl. Add V/i cups of flour, 2 level teaspoons baking powder, salt. Bake in ring mold and fill center with berries crushed with sugar. Mrs. Harrison Corbett. Suet Pudding. 3 tablespoons raisins. 3 tablespoons cutirants. 3 tablespoons sugar. 3 tablespoons bread crumbs. 3 tablespoons flour. 3 tablespoons boiled rice. 4 tablespoons suet. Yz teaspoon soda. 1 teaspoon mixed spices, cloves, allspice and cinnamon. Little salt. Mix with a very little milk. Steam 2 hours. Mrs. David Loring. Tapioca Caramel. 1 small cup tapioca soaked in 1 quart water. 3 cups brown sugar. 1 teaspoon vanilla. Rind of a lemon. Bake until perfectly transparent. Serve cold, with cream. M. L. P. PUDDINGS 171 Washington Pie. - 1 cup milk. Vi cup butter. 3J/2 cups flour. 1 egg. XYi cup sugar. 3 scant teaspoons baking powder. Cream butter and sugar, breaking in egg. Then add other materials. Make in 4 layer cake tins in a moderate oven. Put together with apple sauce (flavored with nutmeg or lemon). If necessary can be prepared after dinner is served. Mrs. S. M. Mears. Woodford Pudding. Yolks of 3 eggs. 1 cup sugar. J/2 cup melted butter. 1 cup flour. I cup raspberry jam. 1 teaspoon cinnamon. 1 teaspoon soda. 3 tablespoons sour milk. Whites of 3 eggs beaten stiff. Bake in a tin. Mrs. J. G. Gauld. Phones Home A h2m Main 1^8-2 Townsend & Van Schoonhoven WHOLESALE AND RETAIL GROCERIES Special attention to Hotels, Restaurants Camps, Shipping Orders 144 Front Street Portland, Oregon "tMt Your Service" PORTLAND CAS & COKE CO. Hirsch-WeisMfg.Co. "»-* WILLAMETTE TENT k AWNING CO. If it's made of Canvas, we make it L. Mayer & Co. lURE FOOD ;URVEYORS 1*8 Third St., Portland, Ore. Phunes: Hamc A 44S« Pacifli- Main »a> FINE LAUNDRY AND SEWING East Twentieth and Irvin^i: E 2U B 3*31 Pudding Sauces Brandy Sauce. 3 eggs. 1 gill cream or milk. 1 wineglass brandy. 1 dessertspoon castor sugar. Put the 3^olks of the eggs in a saucepan; add the cream, brandy and sugar; whisk all together well for 6 or 8 minutes. Be careful it does not curdle. o. K, C. B, Claret Sauce. 1 cup water. Vz cup seeded raisins. ^ cup sultanas. 1 heaping teaspoon sugar. 1 ring of lemon. Small piece of cinnamon bark. Put all ingredients together and simmer slowly for 20 minutes; then take the yolks of 2 eggs well beaten, strain liquor, and while hot mix well, adding a wineglass claret. Line glass bowl with ladies fingers or stale cake, pouring sauce over same. Have whites of eggs beaten to a stiff froth; put on top. Excellent. Mrs, Alexander Kunz, Claret Sauce, for Ice Cream. 1 cup sugar. P/2 cups water. Boil 8 minutes; stir until slightly cool. Add one-third cup claret. Hard Sauce for Pudding. One- fourth cup butter and |/2 cup sugar, beaten together; 2 tablespoons cream; 2 tablespoons sherry

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