Stirling Sauce

Ingredients

• 1 cup butter
• 3 tablespoons milk
• 1 cup powdered sugar
• 2 tablespoons wine

Method

1. 1

   Mix sugar, wine and milk, and warm in double boiler or over hot water.

2. 2

   Add to creamed butter slowly.

3. 3

   Do not permit the sugar mixture to become hot, only warm.

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.

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 ^ cup powdered sugar Beat Avhites until stiff ; add remaining ingredients. Serve cold. Orange Sauce No. 2 Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon. Rum Sauce ^ cup powdered sugar 2 egg whites 2 egg yolks 3 tablespoons rum I cup beaten cream Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick ; add the beaten cream. Chill and serve. Sabayon Sauce No. i 4 egg yolks 4 tablespoons powdered sugar I cup wine 1 tablespoon lemon juice Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. Sabayon Sauce No. 2 1 whole egg ^ cup sugar 2 egg yolks ^ cup sherry 1 tablespoon lemon juice Mix all ingredients and cook over hot water, stirring constant!}^ until mixture thickens. 234 lowj^ey's cook book Strawberry Sauce I cup butter

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