Rich Brandy Sauce

Ingredients

• a small teaspoonful of corn-starch
• a cupful of boiling water
• one cupful of sugar
• a small piece of butter
• one-half cupful of brandy

Method

1. 1

   Stir a small teaspoonful of corn-starch in a little cold water to a smooth paste; add to it a cupful of boiling water, one cupful of sugar, and a small piece of butter.

2. 2

   Boil all together for five minutes.

3. 3

   Remove from the fire and when cool, stir in one-half cupful of brandy.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 204. The excerpt below is the record exactly as published.

RICH BRANDY SAUCE. Stir a small teaspoonful of corn-starch in a little cold water to a smooth paste; add to it a cupful of boiling water, one cupful of sugar, a 284 PUDDINGS AND PUDDING SAUCES. small piece of butter; boil all together five minutes. Remove from the fireand when cool, stir into it one-half cupful of brandy. J. E. P. BRANDY SAUCE— No. 2. Two cupfuls of sugar, one-half cupful of butter, one-half wine-glassful of brandy. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy; beat it hard and set aside until wanted. Should be put into a fancy mold. H. F. L. WINE SAUCE. One-half cupful of butter, one-half cupful of powdered sugar, a wine- glassful of wine. Beat the butter to a cream. Add the sugar gradually and when very light add the wine. Flavor with a little grated nutmeg. Place the bowl in a basin of hot water and stir for three minutes. A. P. U. PLUM PUDDING SAUCE. Put one tablespoonful of butter into a granite pan over a slow fire; when melted stir in two scant tablespoonfuls of flour. When well mixed pour in gradually one and one-half cupfuls of hot water and stir until cooked; then add one-half pound of brown sugar, the juice of one-fourth of a lemon and a small quantity of grated nutmeg. Serve soon as the sugar has dissolved. E. J. C. HARD SAUCE. Beat well together a teacupful of sugar and one-half teacupful of but- ter. Flavor to taste. Shape into a pyramid and place on a fancy dish. Soft sauce is made by adding to the above the yolk of one Qgg, beating well, and stirring sugar, butter and egg into a pint of boiling water over the fire. Stir till it foams, when it is done. P. W. B. VANILLA SAUCE— No. 2. To one-half cupful of butter add one cupful of powdered sugar, one teaspoonful of vanilla. Cream the butter, add the sugar; just before serv- ing add one-quarter of a cupful of boiling water. Stir well and then add one ^ggy the white only of which has been whipped, and beat all to a foam. B. DOLLIVER. APPLE JELLY SAUCE. W^hip a teacupful of apple jelly until it is thin and smooth; add gradually two tablespoonfuls of melted butter, the juice of a lemon and PUDDINGS AND PUDDING SAUCES. 285 grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or bowl inside a saucepan of boiling water, heat it to the boiling point, stir- ring steadily all the time, then beat in a heaping tablespoonful of pow- dered sugar and a glassful of wine. Cover it closely and let it stand in the boiling water until wanted. Stir occasionally and beat up well before pouring out. C. L. T. ORANGE SAUCE. Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn-starch and sugar and cook till clear. Martha Haines. ARROWROOT SAUCE. Mix a tablespoonful of arrowroot with cold water, then add one-third of a pint of water, a glassful of milk, the juice of a lemon, sugar and flavoring. Stir it over the fire till it boils. M. A. C. TRANSPARENT SAUCE— FOR FRITTERS. Mix one small tablespoonful of corn-starch with one small teacupful of sugar, stir in one-half pint of boiling water, add juice of one-half of a lemon and a small piece of butter

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