Lemon Sauce

Ingredients

• 2 tbsps. butter
• 1 lemon (grated rind and juice)
• 1 tbsp. cornstarch
• 1 cup sugar
• 1 cup boiling water

Method

1. 1

   Mix the sugar and cornstarch and stir into it the boiling water.

2. 2

   Boil five minutes.

3. 3

   Remove from the fire and stir in the butter and lemon.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 37. The excerpt below is the record exactly as published.

lemon sauce. The steam cover must not be lifted while the puddings are cooking. 96.— CARAMEL PUDDING. 1 cup milk. I 3 tbsps. cornstarch. J cup sugar. I 1^ tbsps. caramel. Heat the milk and caramel in a double-boiler. Mix the sugar and cornstarch thoroughly in a bowl, and stir the hot milk gradually into it. Pour back into the double-boiler and stir constantly until it thickens. Cook two or three minutes longer, stirring occasion- ally, then pour into wet moulds. Stand in a cold place to stiffen. NoTB. — A little vanilla flavoring may be added if liked. 97.— BREAD PUDDING. I qt. milk. | 2 eggs. i onp sugar. I \ tsp. salt. 2 cup<i stale breadcrumbs, or ^-inch bread cubes, or 1 cup dried crumbs. Beat the eggs slightly and stir in the ^ugar, milk, and salt. When the sugar is diHSolvod stir in the bread and turn into a groa§od baking dish. Soak one hour and bake in a moderate oven until set in the centre. SIMPLE PUDDINGS. 87 98.— BAKED RICE. 1 qt. milk. I J tsp. salt. § cup rice. I Wash the rice thoroughly and turn into a baking dish. Add the milk and salt and bake in a slow oven three hours, keeping the dish covered the first two hours. Note. — One-half cup sugar and one-half cup raisins and a little nutmeg may be added one hour before removing from the oven. 99.— SUET PUDDING. ^ cup suet. ^ cup molasses. i cup milk. ^ tsp. baking soda. ^ tsp. cinnamon. J tsp. allspice. J tsp. salt. J cup stoned raisins and cur- rants (mixed). 1 J cups flour. Free the suet from membrane, chop it fine and mix with the milk and molasses. Sift the flour and soda into a bowl, mix in the spices and fruit, add the molasses, etc., and give a thorough beating. Turn into a greased pudding mould and steam for three hours. 100.— TAPIOCA CUSTARD PUDDING. 4 cups scalded milk. § cup pearl tapioca. 3 eggs. ^ cup sugar. 1 tsp. salt. 1 tsp. butter. Soak the tapioca one hour in enough cold water to cover, drain, add tapioca to the hot milk, and cook in a double-boiler thirty-five minutes. Beat the eggs slightly, add sugar and salt. Stir quickly into the hot mixture, turn into a buttered pudding dish, add butter, and bake thirty minutes in a slow oven. 88 DOMESTIC SCIENCE. 101.— APPLE SNOW. Whites of 3 eggs. I | cup apple pulp. Powdered sugar. I Pare, quarter and core four sour apples, steam until soft, and rub through a siev^e. There should be three- fourths cup of apple pulp. Beat on a platter the whites of eggs until stiff; add gradually apple sweetened to taste and cbntinue beating. Pile lightly on a glass dish, and serve with custard sauce. 102.— SNOW PUDDING. i J box gelatine, 1 cup boiling water. 1 cup sugar. 2 tbsps. cold water. Juice of 1 lemon. Whites of 2 eggs. Soak the gelatine in cold water for two hours. Pour upon this the boiling water and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently ; when it begins to thicken stir in the beaten whites of the eggs, pour into a mould and set away until firm. Serve with boiled custard. PUDDING SAUCES. 103.— PLAIN SAUCE. 1 tbip. oornitaroh. I 1 cup boiling water. I cup sugar. I Flavoring. Put tlio cornstarch and sugar into a saucepan and mix thorouglily. Stir in the boiling water gradually and boil two minutes gently. Take from the fire, flavor with vanilla or lemon juice, and serve. PUDDING SAUCES. 89 104.— LEMON SAUCE. 2 tbsps. butter. 1 lemon (grated rind and juice). 1 tbsp. cornstarch

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