Orange Sauce

Ingredients

• yolks of three eggs
• i c sugar
• ^ c hot water
• juice and grated rind of 3^ orange
• I t of butter

Method

1. 1

   Beat yolks and sugar until creamy.

2. 2

   Add orange juice and rind, then hot water.

3. 3

   Cook over hot water until thickened, stirring constantly.

4. 4

   Add butter before serving.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 43. The excerpt below is the record exactly as published.

ORANGE SAUCE Pot Roast of Beef with Prunes An iron pot or very heavy kettle should be used for a pot roast. Select for the pot roast the middle or face of the rump, the round or the shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or NOVEMBER MENUS 79 rack ; add i c water with i c well-washed prunes. Cover tightly and cook slowly below the boiling point for three or four hours. Fifteen minutes before serving remove the prunes and cover them with a thick syrup made of 2 c sugar, prefer- ably brown, and i c vinegar, boiled down to ^ c. Sev- eral cloves and a stick of cinnamon should be boiled in the syrup and then strained out as it is poured over the prunes. Serve meat on platter with syrup over it and prunes laid in a border. When the meat is tender, if there is still any liquor re- maining, remove the cover, allow it to evaporate and brown the meat. Parisian Potatoes With a French cutter or round vegetable spoon cut out of uncooked potatoes i pint of balls. Cook in boiling salted water about 10 m or until nearly tender ; drain and toss into a frying pan in which there are 4 T melted butter and 3^ t salt. Set the pan in the oven, or on top the stove, shaking it frequently until the potatoes are thoroughly cooked and well browned. Add a little fresh butter, a dash of salt if needed and i T chopped parsley. Toss the balls about to distribute the ingredients evenly and serve at once. Kidney Beans Pour the contents of a can of kidney beans into a sauce- pan, add ^ t salt, 2 t sugar and i T butter. Heat thoroughly and serve. Steamed Apricot Pudding Cream ^ c butter ; add }i c sugar and when well mixed with the butter add alternately ^ c milk and 23^2 c flour mixed and sifted with ^ t salt and 3 t baking powder. Add I c apricot pulp and cut and fold in the stiffly beaten whites of 3 eggs. Pour into a buttered baking dish and steam ij^ h in one or ^ h in individual molds. Other fruits, such as dates, figs, prunes, peaches, berries, pineapple, etc., can be used if desired. Serve the pudding with orange sauce. Orange Sauce Beat the yolks of three eggs, add i c sugar and mix until light and creamy. Add the juice and grated rind 80 LESSONS IN COOKING of 3^ orange. Mix well and then add gradually ^ c hot water. Cook over hot water, stirring constantly, until the mixture thickens. Just before removing from the fire add I t of butter

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