Orange Sauce No. 1

Ingredients

• grated rind, juice, and pulp of 3 oranges
• 3 egg whites
• 1 tablespoon lemon juice
• 1/2 cup powdered sugar

Method

1. 1

   Beat whites until stiff; add remaining ingredients.

2. 2

   Serve cold.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 92. The excerpt below is the record exactly as published.

1 cup powdered sugar 1 teaspoon hot water Cream butter ; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve. Hard Sauce No. 2 i cup butter 1 teaspoon vanilla 1 cup powdered sugar 1 tablespoon brandy \ cup beaten cream. Cream butter ; add sugar and cream alternately, flavor- ing, and serve very cold. Stirling Sauce i cup butter 3 tablespoons milk 1 cup powdered sugar 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm. Kirsch Sauce Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine. Lemon Sauce 2 teaspoons arrowroot or corn- 1 cup sugar starch grated rind and juice one lemon 2 cups water li tablespoons butter Mix arrowroot and cornstarch with sugar. Add boil- ing water and cook twenty minutes. Add flavoring and butter. Serve hot. Maple Sauce 2 egg yolks | cup beaten cream ^ cup maple syrup few grains salt Beat yolks until thick ; add maple syrup and cook until it thickens. Add beaten cream, salt. Chill and serve. DESSERTS 233 Maraschino Sauce 1 cup sugar 2 cups boiling water 1 tablespoon arrowroot 2 tablespoons maraschino Mix sugar, arrowroot and boiling water; boil ten min- utes. Add maraschino. Chill and serve. Orange Sauce No. i grated rind, juice, and pulp of 3 3 egg whites oranges 1 tablespoon lemon juice

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