Lemon Sauce

Ingredients

• 3 heaping teaspoons of cornstarch
• 1 cup of sugar
• 2 cups of boiling water
• the grated rind and juice of 1 lemon
• 1 heaping tablespoon of butter

Method

1. 1

   Mix cornstarch with sugar in a saucepan; pour on boiling water and stir quickly as it thickens.

2. 2

   When smooth, set it back where it will merely bubble and stir occasionally.

3. 3

   Add the grated rind and juice of 1 lemon and 1 heaping tablespoon of butter.

4. 4

   Add more hot water if too thick.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.

Lemon Sauce. Mix ;> heai)ing teas])oons of coni.-tarcb with 1 cujt of sugar in a sauce]ian ; pour on •-' ( uns (if boilinu' water and stir (luicklv as it thii-kens, and when smonlli set it 104 SUPKRIOK COOK BOOK l){U'k wliere it will inorcly l»ulil>i(' and stir it occasidiially. Add the ^^ratecl rind and juice of 1 Iciuoii and 1 lu'a])t'd tabK'spoon n\' Uiittci-. Add more hot water if too thick, as it thickens in cooling and s^hould be thin enough to i)our easily. Mrs. J. S. Wood. Sauce for Plain Puddings. Beat whites and yolks of ;> eggs s.'parately until very light ; add Vo cup of sugar to each and put in a double boiler and stir constantly until thick: add vanilla, aiul 1 tal)lespoon of Avhi])ped cream if you have it. Mrs. E. L. Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2i/2 squares Baker's chocolate, i/2 ^'^^P i^weet railk, 2 tablespoons butter. Cook in double boiler until perfectly smooth. AIi.'s. WiLLiA.Ai Sedgwick. Chocolate Sauce. This is usually served hot as a sauce for ice eii'aiii. But i ozs. of grated choco- late, 1 cupful of sugar and half a cuj)ful of )nilk over the fire: stir until the sugar is dissolved, and boil until the mixture forms a soft hall when dropped into ice water. Rich Wine Sauce. One cupful of butter, 2 of powdered sugai', jialf a cupful of wine. Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot. a little at a time. Blace the bowl in a basin of hot water and stir for 2 minutes. The sauce should be smooth and fc)amy. ^lltS. J. [.. IJliADFORD. Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'um. pour this mixture slowly over tic liglitly beaten whites of eggs, beating continually. Liquid Pudding Sauce. ]\rix a rounding tablespoonful of Dousnum's Best Patent floui' with half a cu]v ful of sugar: add hastily half a i)int of boiling vrrder: boil foi- a moment and pour, while hot, into 1 egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of 1 lemon or orange or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla. Foamy Sauce. Wash and beat to a cream half a ])ound of butter: add gradually 1 cuj^ful of powdered sugar, and, one at a time the yo'ks of ;] eggs. When very light add a gill of boiling water and stir over hot water until the mixtui'e thickens: then take from the fin' and add S tal)lesp()oiLfuls of orange juice or other fiavoring. Or add nutmeg and a little lemon juice. Nun's Butter. Wash, by pressing under water, a ([uarter of a pound of butter: l)eat to a cream and add gradually half a pound of powdered sugar. When wvy light dro|) in the unl)eaten white of 1 egg, beat for o minutes, add tl;c second white and beat for o minutes again. Put the mixture in the serving-<lish, dust it with grated nutmeg and stand on the ice. SUPERIOR COOK BOOK 105 GERRETSON SILK CO log Wisconsin Street. MILWAUKJili. Exclusive Silks, Dress Goods and Suttmgs, WRITE FOR SAMPLES. 106 SUPERIOR COOK BOOK Fancy and Frozen Desserts. "If sonu' t)ld and austere Pilgrim Came to earth awbile and stayed. Would he STowl 'oause modern victuals Are not like his mother made?" >it upon a cushion, and sew a fine seam And feed upon strawberries, sugar and cream. Mousse of Chestnut. Witli 14 ])). of cliostntit ]»uivc mix al)()iit <i o/.s. of susiar liavored with vanilla; beat it well witli a sjxion until it is quite smooth, and tlien add o wineglassfnls of sweetened wldpped eream. Pour the preparation into a dome-shaped mould pre- viously buried in salted ice, cover the mould, solder its joints with flour and water paste, and keep it in the ice for an hour. When ready to s(M've, dip the mould in hot water, wipe^, and turn the mousse out on a folded napkin. "OscAU," of Waldorf Astoria. Snow^ Dessert Soak 1/)^ cup of gelatine in \(^ cuj) ol' cohl water; ])our on 1 cup of boiling water a

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