Lemon Sauce

Ingredients

• 1 tb. sugar
• 2 tb. cornstarch
• 1 c. boiling water
• 1 tb. butter
• 1 tb. lemon juice
• Grated rind of 3^ lemon

Method

1. 1

   Mix sugar, salt and cornstarch.

2. 2

   Add boiling water; stir and cook until there is no taste of raw starch.

3. 3

   Remove from heat, add butter, lemon juice and rind.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.

LEMON SAUCE. 1 tb. f.g. sugar. cornstarch or 2 tb. 1 tb. f.g. salt. 1 c. boiling water. 1 tb. butter. 1 tb. lemon juice. Grated rind of 3^ lemon. flour. 1. Mix sugar, salt and cornstarch. 2. Add boiling water; stir and cook until there is no taste of raw starch. 3. Remove from heat, add butter, lemon juice and rind. VANILLA SAUCE. 1. Make as Lemon Sauce; omit lemon juice and rind; add 1 T. vanilla. 281 282 CANADIAN COOK BOOK BROWN SUGAR SAUCE. 2 tb. f.g. Vso. 4 drops H c. brown sugar. % tb. cornstarch, f.g. salt. 1 c. boiling water. 1 tb. butter. H T. vanilla. 1. Mix sugar, cornstarch and salt. 2. Add boiling water; stir and cook until there is no taste of raw starch. 3. Remove from heat : add butter and vanilla. BUTTERSCOTCH SAUCE. f.g. 2 tb. 13^ tb. 4 drops 1}^ tb. butter. 4 T. cornstarch or 2 T. arrowroot, f.g. salt. 1^2 c. brown sugar. 1 c. boiling water. 1 T. vanilla. 1. Melt the butter, add cornstarch; blend thoroughly. 2. Add salt, sugar and boiling water. 3. Cook until there is no taste of raw starch. 4. Remove from heat; add vanilla. CARAMEL SAUCE. 2^ tb. % c. brown sugar He. 1 c. boiling water. HT. % tb. cornstarch. f.g. f.g. salt. IT. 1 tb. cold water. V2T. 1 tb. butter. 4 drops 3^ T. vanilla. 1. Melt sugar, brown slightly, add boiling water. 2. Mix cornstarch and salt with cold water. 3. Add to syrup; cook until there is no taste of raw starch. 4. Remove from heat; add butter and vanilla. ORANGE SAUCE. 3 whites of eggs. ^ c. fruit sugar. Grated rind of 1 orange. }/2 c. orange juice. 3 tb. lemon juice. SAUCES FOR DESSERTS 283 1. Beat whites of eggs until stiff. 2. Add sugar gradually, beating all the time. 3. Add rind and fruit juice. FOAMY SAUCE I. 1 egg. ^3 c. fruit sugar. Flavoring. 1. Beat yolk of egg until very thick. 2. Add sugar gradually and flavoring. 3. Fold in stiffly beaten white. FOAMY SAUCE II. }4 c. butter. 1 c. sugar. 2 eggs. 2 tb. milk. 1 tb. lemon juice. }4 T. vanilla. 1. Cream the butter; add sugar, yolks of eggs, well-beaten, and milk. 2. Cook over hot water until thick; stir constantly. 3. Add flavoring, pour slowly over stiffly beaten whites, beat thoroughly; serve at once. HARD SAUCE. IT. }ic. butter. 1 tb. 1 c. fruit or brown sugar. 3 drops }i T. lemon juice. % T. vanUla. 1. Cream the butter, add sugar gradually. 2. Add flavoring; chill. Note. — Beaten white of 1 egg may be folded into the mixture before chilling; fruit juice, as cherry, pineapple, etc., may be used as flavoring. CUSTARD SAUCE. He. 1 T. ^tb. f.g. 4 drops ^ c. milk. 1 yolk of egg. 1}4 tb. sugar, f.g. salt. 8 drops vanilla. 1. Beat yolk of egg; add sugar and salt. 284 CANADIAN COOK BOOK 2. Add hot milk slowly. 3. Cook over hot water stirring constantly until mix- ture will coat a silver spoon. 4. Remove from heat, strain; flavor. LEMON CUSTARD SAUCE. Make as Custard Sauce; flavor with thin shavings of lemon rind heated in the milk. FRUIT SAUCE. 1 c. fruit sjnrup. tb. cornstarch or ^ T. arrowroot. 1 tb. cold water. c. fruit. 1. Heat syrup from canned fruit, as peach or pineapple. 2. Mix cornstarch with cold water, add gradually to fruit juice; cook until there is no taste of raw starch. 3. Remove from heat ; add fruit, finely cut. CHOCOLATE SAUCE y2 0. granulated sugar. y2 c. water. 1^ to 2 oz. chocolate. M T. vanilla. Melt chocolate over hot water. Add one-half the sugar gradually. Add boiling water slowly, then the remainder of sugar. Cook until sugar is dissolved and sauce is thick. Flavor. 1. 2. 3. 4. 5. SAUCES FOR DESSERTS NOTES CANADIAN COOK BOOK NOTES CHAPTER XIX. BEVERAGES TEA. 1 T. tea. 1 c. boiling water. 1. Scald tea pot; let stand until thoroughly heated. 2. Put in the tea; add about one-quarter of the water required. 3. Let stand in a hot place to infuse 3 to 4 mins. 4. Add remaining water, boiling; pour tea from leaves and serve. Note. — The water for tea should be fresh and freshly- boiled. The time of infusion is very important; it should not exceed 5 mins. A tea-ball or filter may be used so that leaves may be lifted out when infused. ICED TEA. 4 T. tea. 2 c. boiling water. 1. Make tea; when infused, strain from leaves. 2. Sweeten, if desired. 3. Pour into glasses one-third full of chipped ice. 4. Serve with a slice of lemon. IT. f.g. 3 drops COCOA. 2 to 3 tb. cocoa. 2 tb. sugar

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