Orange Sauce

Ingredients

• a piece of butter the size of an egg
• a coffeecup of sugar
• half a pint of boiling water
• a fine large sliced orange

Method

1. 1

   Make it the same as lemon sauce, substituting orange for lemon.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 56. The excerpt below is the record exactly as published.

a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushrooms (peel and wash before you chop them) ; chop very fine a small white onion, drop it into cold water, and drain dry; stir it in the sauoe, sim- mer ten minutes, then add the yolks of two beaten eggs and a little chopped parsley ; boil up and serve with roast lamb or game. * Horse-radish. Scrape the roots and grate them on a coarse grater ; put the grated horse-radish into a wide-mouthed bottle and coyer with good cider vinegar. Serve with roast beef. * Celery Sauce. Out four heads of celery into pieces half an inch long, cover with oold water, stew gently until tender, which will take nearly two hours ; when it is done, the water should be stewed away to a few spoonsful ; stir in this a quarter of a pound of butter, a heaping tablespoonful of flour and a little salt ; stir it until it thickens and add rich milk until you have it the right consist- ence; it will take rather more than half a pint. Serve with boiled turkey or chickens. « Mint Sauce. To three tablespoonsful of chopped leaves of brook mint aid three heaping tablespoons of soft sugar and a gill and a half of good cider vinegar; stir well together, and serve with least Iamb * Sauce or Dressing for Codfish Cakes. Put in a sauce-pan two teaspoonsfnl of dry mustard, one ef •alti one of sugar, one of flour and one of butter; mic all 120 CO OKER T FROM SXPERIENCB. together and add two tableepoonsfal of vinegar and half a small teacap of boifing water; mix thoroughly; let it thi<^en over the fire, sdiring it all the time ; when thick and very smooth, cool it and set it away for use. It is better made the day before it is wanted. To be eaten with codfish cakes ; also used on cold meat, &c. * Br^wBiiig for Soaps, Graviesy Ac, Ac Put on a tin dish half a ponnd of good brown sugar, set it on a hot stove or range, stir it with a wooden spoon untQ it is quite black ; then take it from the fire and pour over it neaily a pint of boiling water ; let it stand until dissolved ; bottle it, keep it corked tight and it will keep for months. Use a few spoonsful for browning soups, gravies, ragoiits, &c. * Wine Sauce. Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour * when smooth, add a large cof- feecup heaping full of sugar (a light brown sugar makes a richer sauce than white), sdr well together, then pour in half a teacup of boiling water, stir all the time on the fire until it boils and is dear; then set it aside in a vessel of boiling water until you are ready to use it. It is much better and clearer to be made an hour before it is wanted, and kept hot by setting the sauce- pan in a larger one of boiling water ; when ready to serve it, add a teacap of good cooking wine, stir it in well, pour it into a sauce-tureen, grate nutm^ over the top and serve. * Wine Banco, Ho. 2. Stir to a cream a quarter of a pound of butter and half a pound of sugar, add the beaten yolks of three eggs, fimr wine- glasses of wine and one of water ; mix weU together, and stir n^idly over a quick fire until it thi^^if • * A Bieh Wino Baneo, Vo. S. Warm but do not melt a cup of butter, stir to a cream with Aioe cups of pulverised sugar ; then pour from a filing kettle 8AUCE8. 121 A small teaonp of water ; stir it oyer the fire nntil it thiokeiu ; add three glasses of wine and serye. This makes a large quantity ; half the recipe is sufficient for five or six persons. * Wine Sancdy Ho. 4. Stir to a cream a ooffeecnp foil of sifted or pnlyeriied sngar and half a cap of butter; add one egg, beat it well in ; then set all in a pan of boiling water, stirring all the time untU melted; add a tumbler of wine ; pour in a sauce-boat, grate nutmeg over the top and senre. * Bgg Sauoe ftr Puddings. Warm a tablespoon heaping full of butter, until it is a little soft, but not melted; stir in this four heaping tablespoons of white sugar untU it is creamed ; beat very light the yolks of two and the whites of three eggs and stir them into the sugar and butter ; bring three wine-glasses of good cooking wine to a boil, pour it boiling hot over the other ingredients, stir all together; when thoroughly mixed, boil over the fire for two or three minutes, stirring all the time, and pour into a sauce-boat * Pudding Sauoe. Stir to a cream three ounces of butter, with a teacup of sifted sugar ; when very light, grate it thickly with nutmeg, and boil a teacup of wine and pour over boiling hot; beat until it foamS| and serve. Pudding Sauce, Ho. S. One teacup of sugar, the white of an ^g, a wine-glass of wine, the same of cold water — ^beaten to a cream. To be used in the place of cream. * Hard Sauce. Stir to a cream a quarter of a pound of butter and two coffee* eups of sifted sugar ; when perfectly light, add a glass of inne and beat it well in ; heap and shape it nicely on a glass dish^ and grate nutmeg over the top ; or you may heap it in a cone ind curl it over with the handle of a spoon ; begin at the bottom, 122 COOKERY FROM EJTERj.ENOE. mn the spoon-liuidle in half an inch deep and torn it down- wards ; do this in rows all ihe way np to the top; then grate nntmeg over it. * Cnatard Sanoe. Sweeten a pint of milk with white sugar, beat the yolks only of two eggs qnite light, mix gradually with the milk ; set the ▼essel in another of boiling water, and stir over the fire nntU it begins to stick to the spoon ; take it off, flavor with vanilla (if you use the essence, two teaspoonsful), and set it in a oool place for a couple of hours before dinner ; serve in a silver, glass or Ohina eream-pitcher. To be eaten with blancmange, boiled rioe or any cold dessert. * CurrantJelly Sauce. Melt in a sauce-pan over the fire a teacup^l of currant jelly, add to it a tablespoonftil of butter ; stir well together, pour in a glass of wine, give a boil up and pour over venison or mutton- steaks. * Lemon Sauce. Put a piece of butter the size of an egg into a sauce-pan over the fire ; when melted, stir in a coffeecup of sugar (white) and half a pint of boiling water ; when the sugar is dissolved, stir in a teaspoonful of corn-starch mixed in a little cold water, give a boil up, stirring all the time, and add a fine large lemon cut in slices. * Orange Sanoe. Make it the same as lemon, but substituting a fine large sliced orange

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