Lemon Sauce for Puddings

Ingredients

• 1 tablespoon corn starch
• 1 tablespoon butter
• ½ cup sugar
• 1 large cup boiling water
• grated rind and juice of lemon or orange

Method

1. 1

   Mix corn starch with butter and sugar.

2. 2

   Pour over boiling water, add grated rind and juice of lemon or orange, and stir until thick.

Nutrition per serving

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 30. The excerpt below is the record exactly as published.

LEMON SAUCE FOR PUDDINGS.—Mix 1 table- spoon corn starch with 1 tablespoon butter and }$ cup sugar. Pour over 1 large cup boiling water, grated rind and juice of lemon or orange and stir until thick. M. Scort, 80 PUDDINGS AND SAUCES, ARROWROOT PUDDING.—Four tablespoons arrow- root, 1 quart milk, 6 eggs, 1 cup sugar, | teaspoon of vanilla, 1 large teaspoon butter. Mix the arrowroot very smooth with 3 pint of milk. Boil the rest of the milk in a double saucepan, stirring all the time; add the butter. Let it get quite cool (having previously added the arrowroot), add eggs and sugar well beaten. Bake in a buttered mould. Do not beat eggs separately. Mrs. JOHN ARDAGH. CYNTHIA PUDDING.—Two eggs, 3 tablespoons sugar, 4 teaspoon soda, 1 teaspoon cream tartar, flour enough to make a thin batter. Bake quicky in a pie tin, and when done spread with jam or anything you like, and roll up. Eat with cold cream. Mrs. H. COCOANUT PUDDING.—Take a cocoanut, pare off the brown part, then grate it. Clarify 4 pound white sugar, and when boiling add the grated nut; let it stand until cold. Then add 4 yolks of eggs and some grated lemon peel. Bake in a dish lined with puft paste. CHOCOLATE PUDDING.—One quart milk, 3 small tablespoons sugar, } of a large cup of unsweetened choco- late, 2 eves (beaten), 3 tablespoons of corn starch. Leave out a cup of milk to mix ingredients. Boil this till the milk thickens then add the eggs; pour into a pudding dish. When cold drop whipped cream on top, or else use 4 eggs, keeping out three whites for a frosting with a little sugar and put in the oven to set. LEMON PUDDING.—Half pound bread crumbs, 6 ounces sugar, rind of 3 lemons, juice of 2 lemons, sugar to your taste, 2 eggs well beaten. Mix well and boil in cups for an hour. Serve with wine sauce. FEATHER PUDDING.—Beaten yolks of 4 eggs, 6 PUDDINGS AND SAUCES, 8f tablespoons flour, 1 pint of milk stirred in gradually, whites of egos beaten stiffly, a pinch of salt. To be eaten with cream and sugar. M. SARGEANT. TAPIOCA ICE.—One cup tapioca soaked over night. In the morning put it on the stove. When boiling hot add 1 cup of sugar, and boil until clear. Slice 2 bananas in a mould, and pour the tapioca over them. When cold serve with cream and sugar. M. SARGEANT. PRUNE PUDDING.—One pound prunes (stewed and stoned), whites of 4 eggs whipped, $4 cup sugar added. Bake 20 minutes. Stir all together and serve with whipped cream put over the dish. HK. OTTON. BREAD PUDDING.—Two cups bread crumbs, 1 cup sugar, 3 eggs, 1 tablespoon butter, 1 quart milk, $ cup of preserved fruit. Bake in dish not quite full. Cover with the jam, then spread over the whites of the egos, whipped, with sugar. Brown delicately. Mrs. A. J. SARJEANT. RINK PUDDING.—Two tablespoons each of flour, sugar, bread crumbs, rice flour, currants, raisins and chopped suet, 1 teaspoon soda, a little salt and nutmeg. Mix all to- gether with milk and put in a buttered mould. Steam 2 hours. Serve with sauce. EK. OTTON. GINGER PUDDING.—Half cup butter, $ cup treacle, 4 cup brown sugar, 4 eggs, 1 tablespoon ginger, 1 teaspoon cream tartar, $ teaspoon soda, flour to thicken. Steam 1 hour. Any sauce you prefer. Lucy BELL. APPLE FRITTERS.—Make a batter in the proportion of 1 cup sweet milk to 2 of flour, 1 teaspoon baking pow- der, 2 eggs well beaten, 1 tablespoon sugar and saltspoon of salt; warm the milk; add slices of sour apples or other 82 PUDDINGS AND SAUCES, fruit. Drop in spoonfuls in boiling lard and fry to light brown. TF’. KING. LEMON SAUCE FOR FRITTERS.—One cup sugar, small 4 cup butter, 1 egg beaten light, juice and grated rind of 1 lemon, 4 cup boiling water. Cook till thick in double boiler. Half of the butter and lemon may be used and a little more water. F. Kina. LEMON PUDDING.—Three and half cups hot milk poured over 2 cups bread crumbs, beat yolks 2 eggs with a cup of sugar, add to bread and milk, also grate rind of a lemon. Bake $ an hour. Beat whites of 3 eggs with 5 tablespoons of sugar and juice of a lemon, put on top to brown. Sauce :—One cup of sugar, 1 well-beaten egg, juice and grated rind of a lemon, $ cup hot water, 2 teaspoons flour made smooth in cold water. Cook over steam. CARROT PUDDING.—One cup carrots, | cup potatoes, 1 cup bread crumbs, grated, 1 cup finely chopped suet, 1 cup sugar, 1 cup raisins, 1 cup currants, 1 cup flour, 14 teaspoons baking powder, spices to taste. Steam 4 hours. Sauce :—One cup sugar, 2 cups boiling water, 14 tea- spoons corn starch dissolved in a little cold water, add to sugar and water when boiling. Adda piece of butter size of a walnut. Mrs. Jas. VAIR. CREAM PUDDING SAUCE.—Three cups powdered sugar, 1 cup butter, 3 eggs, 1 cup boiling water. Beat sugar and butter together until very light, then stir into a cup of boiling water, which should be in a double boiler. Stir in the beaten eggs until well mixed and heated, but not more. Flavor with sherry wine or vanilla. LEMON PUDDING.—Two and a half cups of milk, 1 PUDDINGS AND SAUCES. 83 lemon, 3 eggs, whites of 2 kept out for the top, 1 table- spoon corn starch. Boil milk, then add corn starch, eggs, juice and rind of lemon and ginger, Then put in the oven for 15 minutes; beat whites, put on top and brown lightly. H. CARLEY. _ LEMON SAUCE.—Beat 2 tablespoons of butter and nearly a pound of sugar until light, add the juice and part of the rind of 2 lemons and 2 eggs, beat well and stir into it 2 small cups of boiling water, then boil a few minutes. Mrs. B, HANDY. - LEMON CUSTARD.\Beat 1 pound of sugar and 4 pound butter until light, add 4 eggs, also beaten light, and 2 rolled crackers, 1 cup of milk, the juice and grated rind of 1 lemon. BAKED BEETS.—Wash and put into a pan set in ‘a moderate oven and bake slowly, when soft remove the skin and dress to taste. Mrs. B. Hanpy. TAPIOCA CREAM.—Cover 3 tablespoons of tapioca with water, stand over night, add 3 cups of milk, a small piece of butter, a little salt, and boil. Beat the yolks of 3 egos with 4 of a cup of sugar and boil the whole to a very thick custard... Flavor with vanilla. When cold cover with beaten whites of eggs. EK. MAUDE McN Abs. CORN MEAL PUDDING.—One pint milk, ? cup corn meal. Let boil until smooth, then mix 4 beaten eggs, whites and yolks separately, 1 tablespoon butter, a little salt, and add the whites of the eggs last. Pour into a cake tin and bake. H. CARLEY. DELICIOUS RICE.—Boil 1 pint of rice with a little salt in 2 quarts of water. Put in small cups and when per- fectly cold place in a dish ; make a custard of the yolks of 84 PUDDINGS AND SAUCES, 2 eggs, 1 pint milk, and 1 teaspoon corn starch, flavored with lemon. When cold, pour over the rice balls. LEMON PUDDING.—Grate the rind of 2 lemons in 14 large cups of sugar, add a piece of butter the size of 2 eggs. Mix two tablespoons corn starch

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