PUDDING SAUCES

Apricot Sauce

Boil all ingredients ten minutes.

Apple Sauce

Cook all together ten minutes. Strain, add more lemon juice if needed.

Banana Sauce

Boil sugar and water ten minutes. Mix remaining ingredients and pour hot sirup on to them. Beat well and serve hot.

Creamy Sauce

Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied.

Cream Sauce

Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold.

Cream Brandy Sauce

Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens.

Cream Sherry Sauce

Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve.

Caramel Sauce

Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes.

Cherry Sauce

Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.

Claret Sauce

Boil sugar and water until sirupy, add claret, and serve hot or cold.

Coffee Sauce

Mix eggs, sugar, salt, and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold.

Currant Sauce

Boil sugar and water until sirupy; add currant juice and lemon juice. Serve hot or cold.

Currant Jelly Sauce

Boil sugar, water and cinnamon until sirupy. Remove cinnamon; add jelly; when melted, strain and serve.

Custard Sauce

Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.

Foamy Sauce No. 1

Heat the milk. Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating. Serve when foamy.

Foamy Sauce No. 2

Cream butter; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.

Foamy Sauce No. 3

Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold.

Fruit Sauce No. 1

Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until sirupy, and serve hot.

Fruit Sauce No. 2

Boil sugar and water until sirupy. Add lemon and fruit juice and pulp. Serve hot without straining.

Grape Sauce

Boil all together until sirupy. Serve hot or cold.

Hard Sauce No. 1

Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.

Hard Sauce No. 2

Cream butter; add sugar and cream alternately, flavoring, and serve very cold.

Stirling Sauce

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

Mix arrowroot or cornstarch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.

Maple Sauce

Beat yolks until thick; add maple sirup and cook until it thickens. Add beaten cream, salt. Chill and serve.

Maraschino Sauce

Mix sugar, arrowroot and boiling water; boil ten minutes. Add maraschino. Chill and serve.

Orange Sauce No. 1

Beat whites 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

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. 1

Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.

Sabayon Sauce No. 2

Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

Strawberry Sauce

Cream butter; add sugar, egg white; beat well; add strawberries crushed to a pulp. Serve.

Vanilla Sauce

Cream butter; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.

Brown Sugar Sauce

Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.

Italian Sauce

Cream butter; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.

Chocolate Sauce

Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with [Vanilla Ice Cream], but is good with any gelatine dessert.

Orange Chocolate Sauce

Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once.

Chocolate Cream Sauce

Melt chocolate; add sugar and boiling water; cook until glossy. Cool. Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and serve. One half cup Lowney’s Cocoa may be substituted for the chocolate.

PASTRY

Rule for lining Plate and making Cover for Pie with Two Crusts

Roll the paste one quarter inch thick. Cut paste an eighth of an inch larger than plate. Cut strips three quarters inch wide for a rim. Cut upper crust at least one eighth inch larger than plate. Arrange lower crust on plate, wet edges with cold water, lay strips of paste or rim on this, taking care to lap and seal the ends with cold water. Fill the pie with whatever material is to be used. Cut little slits in center of upper crust. Lay on pie; wet edges of rim. Have all edges even, leaving fullness in center to allow for shrinking. Press edges lightly but firmly.

Rule for making a Pie with Under Crust only

Roll paste one eighth inch thick. Cut one inch larger than plate. Spread on plate; fold edge under, making paste the size of plate. This edge may be fluted or plain. Chill before filling.

Rule for Baking Pies

Perforated tin pie plates secure a well-baked under crust. Place pie in hot oven at first, reducing heat after crust becomes hardened. Turn frequently while baking, and bake until a golden brown—about forty-five minutes.

Chopped Paste

Sift salt and flour; add lard and butter when thoroughly chilled. Chop until like meal; add cold water to make a stiff dough. Chill; roll on a floured cloth or molding board into a rectangular shape; fold ends towards center, double, turn halfway round, and roll again.

This paste is a superior one. Chill before rolling for pies.

Plain Paste

Use same rule as for [Chopped Paste]. Chop lard into sifted flour; when thoroughly mixed, add salt and water to form dough. Chill; roll in rectangular piece; place butter which has previously been shaped, flattened, and chilled on middle of one side of paste; fold over other side, press edges together, and fold one end under and one end over butter, making six layers. Roll again into rectangle; fold in same way, and so continue three times. If butter begins to soften, roll paste in cheese cloth and place on ice until hard enough to roll easily. Be careful not to wet the cheese cloth.

Puff Paste

Shape and flatten butter into a round cake. Chill. Sift flour several times; add cold water to form a dough a little stiffer than for baking powder biscuit. Chill. Place butter in same way as directed in [Plain Paste] and roll paste seven times. Chill if necessary between each rolling.

Apple Pie No. 1

Use either [Puff] or [Plain Paste]. For filling for a medium-sized pie tin, use three cups pared and sliced apples, one half cup sugar, one eighth teaspoon salt, one tablespoon butter, one fourth teaspoon cinnamon, one tablespoon lemon juice, and grated rind of one half lemon.

Apple Pie No. 2

Use either [Puff] or [Plain Paste]. For filling use rule for [Apple Sauce], and season to taste.

Blueberry Pie

Line a deep perforated tin with [Plain] or [Chopped Paste]; brush with water or white of egg. Fill with floured blueberries; add sugar, butter, salt and vinegar. Allow one cup of sugar to three cups of berries, one tablespoon butter, one eighth teaspoon salt, and one half teaspoon vinegar. Cover with crust and bake.

Blackberry Pie

Use rule for [Blueberry Pie], omitting flour and vinegar.

Cranberry Pie

Use [Plain] or [Chopped Paste]. Fill with two cups cranberries, one and one half cups sugar, one quarter cup water, and one tablespoon butter. Cover with upper crust or a lattice of paste strips; or bake without any upper crust. Decorate when done with pastry baked in fancy shapes.

Cranberry Pie No. 2

Use [Plain Paste]. For filling, mix one and one quarter cups chopped cranberries, one half cup chopped raisins, one cup sugar, one quarter cup water, and one tablespoon butter.

This is sometimes called Mock Cherry Pie.

Currant Pie

Use [Plain Paste]. For filling, mix two cups cleaned, fresh currants, two cups sugar, two tablespoons flour, two eggs, and one eighth teaspoon salt.

Bake with two crusts; or omit upper crust and cover with meringue when cooked.

Custard Pie

Use [Plain] or [Chopped Paste]. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk. Bake in slow oven.

Citron Pie

Use [Plain] or [Chopped Paste]. For filling, mix two cups seeded raisins chopped, two cups citron chopped, one and one half cups sugar, grated rind of one lemon, four tablespoons lemon juice, one eighth teaspoon salt.

Cocoanut Pie

Line a plate with [Plain Paste]; fill with following mixture: two cups milk, three egg yolks, one half cup sugar, two tablespoons cornstarch, one cup grated cocoanut, one fourth teaspoon salt, grated rind and juice of one lemon, and one tablespoon butter.

Date Pie

Use [Plain Paste]. Add one and one half cups of dates, which have been cooked in boiling water until tender and pressed through a sieve, to [Custard Pie] filling.

Lemon Pie No. 1

Use [Plain Paste]. For filling, mix two tablespoons cornstarch, one cup sugar, and one half cup boiling water, boil five minutes, add one tablespoon butter, juice and rind of one lemon, and two eggs well beaten.

Lemon Pie No. 2

Use [Plain Paste]. For filling, mix one cup sugar, yolks of four eggs, one eighth teaspoon salt, one cup milk, grated rind and juice of one lemon, and the whites of four eggs beaten until stiff. Cover with meringue when done.

Mince Pie

Use [Plain Paste] for under crust, fill with mince-meat, cover with [Puff Paste].

Peach Pie

Use [Plain] or [Chopped Paste]. For filling use two cups peaches, cut into eighths, one cup sugar, one tablespoon butter, one eighth teaspoon salt, and two tablespoons water.

Plum Pie

Use [Plain] or [Chopped Paste]. Remove stones from two cups plums; add one half cup sugar; dredge with flour; add two tablespoons lemon juice and one tablespoon butter.

Prune Pie

Substitute prunes for plums and follow rule for [Plum Pie].

Pumpkin Pie

Line pie plate with [Plain Paste]. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.

Chocolate Cream Pie

Melt two squares Lowney’s Chocolate or one half cup Lowney’s Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, [Plate VIII], opposite p. 227.

Rhubarb Pie

Use [Plain Paste]. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.

Squash Pie

Use [Chopped Paste]. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.

Mince Pie Filling

Mix all ingredients except brandy and sherry, and cook two hours; add liquor; let stand in crock for a week before using.

Vol-au-vent No. 1

Roll [Puff Paste] one half inch thick. Cut out in desired shape, wet edges, and place one inch rim on wet edge. Prick several times in center that paste may rise evenly. Chill. Cut cover the size of space inside the rim. Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging. Chill before baking.

Pâté Shells

Roll [Puff Paste] one third inch thick; shape with round cutter; cut rings from one half the rounds. Place rings on rounds, using cold water to hold them together. Chill until stiff before baking.

Bouchées

Roll [Puff Paste] one fourth inch thick. Cut with small round cutter; make impression on round with smaller round cutter. Chill until stiff before baking.

Tarts

Roll [Puff Paste] a little less than one fourth inch in thickness. Cut in rounds, squares, or diamonds; put on rim, wetting edges. Chill and bake.

Vol-au-vent No. 2

Cover the outside of a charlotte russe mold with [Puff Paste], cut one fourth inch thick. Prick surface of paste, chill, and bake. Cut a cover for vol-au-vent to fit mold; prick, chill, and bake. Remove vol-au-vent from mold immediately after baking.

Rule for Baking Puff Paste

Always chill [Puff Paste] before baking. Place in very hot oven; protect upper surface of paste, if necessary, at first.

Pâtés should be baked in twenty-four minutes; after the first fifteen, decrease heat.

Vol-au-vent should bake forty-five minutes to one hour, and should be turned frequently. Remove soft inside portion as soon as taken from oven. Tarts and bouchées should be baked the same as pâtés.

Frangipane Tartlets

Cover fluted patty tins with [Puff Paste]. Make covers a little larger than patty tins. Bake in a hot oven. Fill with [Frangipane Cream]. Cover with meringue, and decorate with cherries, angelica, and blanched and browned almonds.

Frangipane Cream

Mix two tablespoons flour, one fourth cup powdered sugar, and one fourth cup cream until smooth. Cook ten minutes, stirring constantly; add four egg yolks, one tablespoon each of sherry, lemon juice, lemon rind, and chopped citron. Cook in double boiler until mixture thickens.

Almond Sticks

Roll [Puff Paste] one eighth inch thick. Brush with white of egg, sprinkle with shredded almonds and powdered sugar. Cut in strips one half inch wide and three inches long. Bake in a quick oven.

Cheese Straws

Roll [Puff Paste]—trimmings will do for this purpose—one eighth inch thick. Sprinkle with salt, cayenne pepper, and grated cheese. To keep these ingredients on the paste, pat and fold in three layers. Roll again, spread, fold, and roll as before. Cut in strips half inch wide and five inches long. Bake in a quick oven.

Banbury Tarts

Make tarts and fill with the following cooked mixture: mix for filling, one cup seeded and chopped raisins, one cup sugar, three tablespoons cracker crumbs, one egg, one tablespoon butter, one eighth teaspoon salt, juice and rind of one lemon.

Banbury Squares

Roll [Chopped Paste] one fourth inch thick; cut in three inch squares. Put one and one half teaspoons Banbury mixture on one side of square, wet edges, fold to make a triangle, prick, and bake.

Apple Tarts

Fill tarts with [Apple Sauce] to which has been added one tablespoon butter.

Cranberry Tarts

Fill tarts with cranberry filling used for [Cranberry Pie].

Lemon Tarts

Fill tarts with Lemon Cream used for [Lemon Pie], cooked in double boiler until thick.

Peach Tarts

Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts.

Pineapple Tarts

Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts.

Gooseberry Tart

For this tart cover the outside of a round agate-ware baking dish with [Chopped Paste]. Chill, bake. For filling, mix four cups gooseberries, one cup sugar, few gratings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter. Use hot or cold in paste shell. Serve with cream or [Soft Custard].

Lemon Crisps

Cut [Puff Paste] in strips four inches long, one inch wide, and one fourth inch in thickness. Chill and bake. Arrange in pairs with Lemon Filling between.

Orange Crisps

Prepare the same as [Lemon Crisps], using Orange Filling.

Chantilly Tarts

Fill tarts with [Strawberry Jam]; serve with whipped cream.

Crisp à la Russe

Roll [Puff Paste] one eighth inch thick. Cut in strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven. Brush with white of egg, sprinkle with almonds. Brown in oven.

CHAPTER XIV
CAKE AND COOKIES; FROSTINGS AND FILLINGS