Foamy Sauce
6 tablespoons butter
1 cup powdered sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons boiling water
Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.
Chocolate Sauce
1 ounce unsweetened chocolate
1 tablespoon butter
1/3 cup boiling water
1 cup sugar
1/2 teaspoon vanilla extract
Melt chocolate in top of double boiler. Add butter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.
Maple Sauce
1 cup sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon maple flavoring
1 teaspoon corn starch
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.
Lemon or Orange Sauce
1 cup water
2 tablespoons lemon or orange juice
2 tablespoons sugar
1 teaspoons corn starch
Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
Fruit Sauce
1/3 cup butter
1 cup fresh strawberries, raspberries or canned fruit drained from syrup
1 cup powdered sugar
1 egg white
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed. Beat until creamy.
Caramel Sauce
2 cups granulated sugar
5 cups boiling water
Melt sugar in saucepan and heat, stirring constantly until golden brown; add boiling water. Cook three minutes.
Pastry and Pies
A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.
Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold.
Pastry is better if allowed to stand in the icebox several hours before using.
Plain Pastry
2 cups flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1/2 cup shortening
cold water
Sift together flour, salt and baking powder; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough and handle as little as possible). Divide in halves; roll out one part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Cover pie; press edges together; trim off pastry and bake.