Jelly Sauce

Ingredients

• Half a cup currant jelly
• two tablespoonfuls melted butter
• the juice of a lemon
• half the grated peel of a lemon
• half a teaspoonful nutmeg
• one tablespoonful powdered sugar
• two glasses wine

Method

1. 1

   Beat the jelly to a smooth batter, then add gradually the butter, lemon, and nutmeg; beat hard, then add sugar, and lastly wine.

2. 2

   Keep warm, and also well covered, to prevent the escape of the flavor.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 47. The excerpt below is the record exactly as published.

JELLY SAUCE. Half a cup currant jelly, two tablespoonfuls melted butter, the juice and half the grated peel of a lemon, half a teaspoonful nutmeg, one tablespoonful powdered sugar, two glasses wine. Beat the jelly to a smooth bat- ter, then add gradually the butter, lemon and nutmeg; beat hard, then add sugar, and lastly wine. Keep warm, and also well covered, to prevent the escape of the flavor. " That's very rich sauce," observed Amy. " Yes, too rich for frequent use. When we make dumplings I'll give you the receipts lor some plainer ones.' 142 SIX LITTLE OOOK8. TENTH DAY. "We are going to have company to tea to-morrow evening," said Mrs. Yernon one morning. " Have you girls a mind to get us up something nice? " " Yes, indeed, Mamma. What shall we make?': " I wish you'd let me be company, too, and not know anything about what we are going to have until I see it on the table. What do you say to that, Jane? ' " I should enjoy it. You give us carte Blanche, of course ?': " Certainly. Do whatever you please, and send for whatever you want. You can't go amiss." Thereupon Mrs. King and the young people withdrew to hold a private consultation. " Let's have some new things, Aunt Jane," said Grace. " Something different from what Rhoda makes." " I thought we would have some huckleberry cake," answered Aunt Jane; "but I suppose Rhoda knows all about that." AUNT JANE'S COOKING CLASS. " Oh, no, I don't believe she does, for we never have it. It sounds excellent." "Then there's a particularly nice kind of tea-cake that I know of, and that I don't believe your mother has the receipt for. And then you ought to know how to make old-fashioned pound cake." "Oh, we're always having pound-cake! I can't bear it! Please let us put that off till some other day, and give us something new." " So be it, then, but I'll give you the recipe while I think of it. That won't hurt you, at all events." No. 128— POUND CAKE. One pound sugar, one of flour, one of eggs, one of butter. Many people use but three-quarters of a pound of butter, and some add a glass of brandy. Beat im- mensely-, and bake with care, not disturbing it after it is once set in the oven, or it will almost certainly be heavy. No. 129 — COMPANY TEA CAKE. One quart flour and one of milk rubbed smoothly together; stir in six eggs beaten very light, and two-thirds of a cup softened butter. To be eaton hot, with butter. 10 144 SIX LITTLE OOOK8. No. 130 — HUCKLEBERRY GAZE. Two quarts flour, four tablespoons sugar, one very heap- ing tablespoonful butter, one teaspoon soda, two of cream tartar, milk enough to make a very thick batter. One quart berries. May be baked in muffin -rings, or in square flat tins. To be eaten hot, with butter. No. 131 — WASHINGTON CAKE. Three cups of sugar, two of butter, one of milk, four of flour, five eggs, one teaspoonful soda and two of cream tartar. Mix as usual for other cake, then add half a pound currants and a quarter of pound raisins, both thoroughly floured. Some citron, finely sliced (my recipe says a handful,) and a little spice. "What kind of spice, aunty?" " Cinnamon and nutmeg are the most common, but I like a little allspice quite as well, especially where there is fruit. And you must all remember, when you come to bake cake by yourselves, that fruit cake requires a much longer time than the same recipe would need without it." "Why does the fruit have to be floured?" asked Mabel. AUNT JANE'S COOKING GLASS. 145 " It will all sink to the bottom of the cake if it isn't," replied Mrs. King. "And even when it is carefully dredged, it will sometimes have a strong inclination to fall, especially if the batter is at all too thin, or the oven too slow. It requires care and judgment to bake fruit cake well. One great thing is to keep the heat perfectly even. Here is one you can try next winter, but I should advise you to make only half the receipt for the first time." " Oh, I know what that means," said Grace, tossing her head. " You think we're going to spoil it." " I think it is just as well to be careful, and that it would be a pity to waste those good nuts. But here's the No. 132— NUT-CAKE. Two cups sugar, one of butter, three of flour, one of cold water, four eggs, one teaspoonful soda and two of cream tartar, two cupfuls hickory nut kernels carefully picked out, without any teeth-breaking scraps of shell left among them. " Why don't some of these receipts say baking-powder? ' asked Mabel. " Rhoda always keeps it in the kitchen." 146 SIX LITTLE OOOK8. " Because the most particular cooks think that the fresh combination of soda and cream tartar is nicer. But if you ever happen to be without one of these and have bak- ing-powder, you may use as much of it as are required of the other two put together, or perhaps rather more, and you will be about right. Here is a nice recipe for plain loaf-cake." No. 133 — BREAD CAKE. One pound risen dough, half a pound sugar, a quarter of a pound butter, half a tumblerful currants, one well- beaten egg, half a nutmeg, the grated rind and half the juice of a lemon

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