SAUCES FOR DESSERTS
601.—CARAMEL SAUCE
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.
602.—CHOCOLATE SAUCE (Hot)
| ¾ cup sugar | 2 teaspoons boiling water |
| 1/3 cup boiling water | 1 teaspoon butter |
| 1/8 teaspoon salt | ½ teaspoon vanilla |
| 1 square chocolate |
Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla.
603.—CHOCOLATE MARSHMALLOW SAUCE
| 1 square chocolate | ¼ cup sugar |
| ½ tablespoon butter | 1 cup boiling water |
| 1 tablespoon flour | 8 marshmallows cut in pieces |
| Few grains salt | ½ teaspoon vanilla |
Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.
604.—CINNAMON SAUCE
Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.
605.—COFFEE SAUCE (Evaporated Milk)
| 1 cup evaporated milk | 1 teaspoon soluble coffee, or |
| ¼ cup sugar | 2 tablespoons clear black coffee |
Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.
606.—CRANBERRY SAUCE (Pudding)
| ¼ cup butter | 2 tablespoons boiling water |
| 1 cup powdered sugar | ½ cup strained cranberry sauce |
Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.
607.—CUSTARD SAUCE
Make the same as Soft Custard (see No. 568).
608.—CURRANT JELLY SAUCE (Pudding)
| 1 tablespoon cornstarch | 2 tablespoons currant jelly |
| ¼ cup sugar | 1 teaspoon butter |
| 1 cup boiling water | Juice of ½ lemon |
Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.
609.—DATE SAUCE
To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).
610.—FRUIT SAUCE
Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.
611.—GINGER SAUCE
| ½ cup sugar | 2 tablespoons water |
| ¼ cup molasses | 2 tablespoons vinegar |
| 1 teaspoon butter | ½ tablespoon ginger |
Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).
612.—HARD SAUCE
| ¼ cup butter | 1 teaspoon vanilla, or |
| 1 cup powdered sugar | ¼ teaspoon nutmeg |
| 1 teaspoon milk |
Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.
613.—LEMON SAUCE
| ¾ cup sugar | 1 teaspoon butter |
| 2 teaspoons cornstarch | Juice and rind of ½ lemon, or |
| 1/8 teaspoon salt | ½ teaspoon lemon extract |
| 1½ cups hot water |
Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add butter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon.
614.—MARSHMALLOW SAUCE
| 1 cup sugar | 1 cup marshmallows |
| ½ cup boiling water | ½ teaspoon vanilla |
Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.
615.—MOCHA SAUCE
| ¼ cup butter or Crisco | 1 teaspoon powdered soluble coffee |
| 1 cup powdered sugar | 1 tablespoon cocoa |
| 2 tablespoons milk |
Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.
616.—ORANGE MARMALADE SAUCE
| ½ cup orange marmalade | ½ cup boiling water |
| ½ tablespoon butter |
Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.
617.—SOFT SAUCE
To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.
618.—STRAWBERRY SAUCE
| 2 tablespoons butter | 2 tablespoons boiling water |
| ¾ cup powdered sugar | 1 cup crushed strawberries |
Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries.