Reference > Farmer's Cookbook > PUDDING SAUCES
  HOT PUDDINGS COLD DESSERTS  
CONTENTS · BIBLIOGRAPHIC RECORD

Chapter XXIV. 
PUDDING SAUCES
.
 
Lemon Sauce I
3/4 cups sugar2 teaspoons butter
1/4 cup water1 tablespoon lemon juice
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.

  1
 
Lemon Sauce II
1/2 cup sugar2 tablespoons butter
1 cup boiling water11/2 tablespoons lemon juice
1 tablespoon corn-starch orFew gratings nutmeg
11/2 tablespoons flourFew grains salt
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.

  2
 
Lemon Sauce III
1/3 cup butter1/3 cup boiling water
1 cup sugar3 tablespoons lemon juice
Yolks 3 eggsFew gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.

  3
 
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.

  4
 
Molasses Sauce
1 cup molasses2 tablespoons lemon juice or
11/2 tablespoons butter1 tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.

  5
 
Cream Sauce I
3/4 cup thick cream1/3 cup powdered sugar
1/4 cup milk1/2 teaspoon vanilla
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

  6
 
Cream Sauce II
1 egg1/2 cup thick cream
1 cup powdered sugar1/4 cup milk
1/2 teaspoon vanilla
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.

  7
 
Yellow Sauce I
2 eggs1 teaspoon vanilla or
1 cup sugar1/2 teaspoon vanilla and
1 teaspoon brandy
Beat eggs until very light, add sugar gradually and continue beating; then flavor.

  8
 
Yellow Sauce II
2 eggs1 cup powdered sugar
3 tablespoons wine
Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.

  9
 
Orange Sauce
Whites 3 eggsJuice and rind 2 oranges
1 cup powdered sugarJuice 1 lemon
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.

  10
 
Strawberry Sauce
1/3 cup butter1 cup powdered sugar
2/3 cup strawberriesWhite 1 egg
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.

  11
 
Creamy Sauce I
1/4 cup butter2 tablespoons milk
3/4 cup powdered sugar2 tablespoons wine
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.

  12
 
Creamy Sauce II
Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.

  13
 
Foamy Sauce I
1/2 cup butter1 egg
1 cup powdered sugar2 tablespoons wine
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.

  14
 
Foamy Sauce II
Whites 2 eggs1/4 cup hot milk
1 cup powdered sugar1 teaspoon vanilla
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.

  15
 
Chocolate Sauce
2 cups milk2 tablespoons hot water
11/2 tablespoons corn-starch2 eggs
2 squares unsweetened chocolate2/3 cup powdered sugar
4 tablespoons powdered sugar1 teaspoon vanilla
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.

  16
 
Sabyon Sauce
Grated rind and juice 1/2 lemon1/3 cup sugar
1/2 cup white wine or2 eggs
1/4 cup Sherry
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.

  17
 
Hard Sauce
1/3 cup butter1/3 teaspoon lemon extract
1 cup powdered sugar2/3 teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.

  18
 
Sterling Sauce
1/2 cup butter1 teaspoon vanilla or
1 cup brown sugar2 tablespoons wine
4 tablespoons cream or milk
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.

  19
 
Wine Sauce
1/2 cup butter3 tablespoons Sherry or
1 cup powdered sugarMadeira wine
Slight grating nutmeg
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.

  20
 
Brandy Sauce
1/4 cup butterYolks 2 eggs
1 cup powdered sugarWhites 2 eggs
2 tablespoon brandy1/2 cup milk or cream
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.

  21
 
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.

  22
 
Apricot Sauce
3/4 cup apricot pulp3/4 cup heavy cream
Sugar
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.

  23

CONTENTS · BIBLIOGRAPHIC RECORD
  HOT PUDDINGS COLD DESSERTS  
 
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