Sauces for Puddings, Etc.
Brandy Sauce.—Proceed as directed for wine sauce, 2, substituting brandy for wine.
Canned Fruit Sauce.—Take the syrup from any canned fruit, add sufficient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes; add 1 tablespoon butter and stir till melted.
Currant Jelly Sauce.—Melt 1 cup red-currant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry.
Currant Jelly Sauce, 2.—Cream 2 tablespoons butter; add gradually ¾ cup stiff currant jelly slightly softened by standing in warm room. Beat well and serve very cold.
Cream Sauce.—Bring ⅔ pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract vanilla and use.
Creamy Sauce.—Cream 2 tablespoons butter; beat in by degrees ½ cup powdered sugar, 2 tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter.
Custard Sauce.—1 pint milk, yolks 4 eggs, ½ cup sugar. Set over fire and stir until thick.
Duchesse Sauce.—Boil 2 ounces grated chocolate in ½ pint milk 5 minutes; strain on 2 yolks of eggs beaten with ½ gill cream and ½ cup sugar; strain, return to fire, stir until thick as honey; remove and add 1 teaspoon extract vanilla.
Foaming Sauce.—Whip white 1 egg and ½ cup powdered sugar to a stiff froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly together, flavor with 1 tablespoon sherry.
Hard Sauce.—Beat 1 cup sugar and ½ cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed.
Golden Sauce.—Make hard sauce as above without egg whites or flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring to suit. The color may be accentuated by the addition of a little yellow color-paste.
Hygienic Cream Sauce.-½ pint milk, ½ pint cream, yolk 1 egg, 1 tablespoon buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to boil in thick, well-lined saucepan; add to it buckwheat dissolved in milk, stirring rapidly to prevent lumping; allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoon milk.
Lemon Sauce.—Boil 1 cup sugar and 1 cup water together 15 minutes, then remove; when cooled a little, add ½ teaspoon extract lemon and 1 tablespoon lemon juice.
Molasses Sauce.—Boil together 10 minutes 1 cup molasses, 1 tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple puddings.
Orange Sauce.—To golden sauce made as above add the grated yellow rind and 1 tablespoon of the juice of an orange.
Peach Sauce.—Place peach juice from can in small saucepan; add equal volume of water, little more sugar, and 8 or 10 raisins; boil this 10 minutes, strain, and just before serving add 8 drops extract bitter almonds.
Rexford Sauce.—Dissolve 1 teaspoon corn-starch in little water; add it to 1 cup boiling water, with ⅔ cup brown sugar; boil 10 minutes; remove from fire; add ½ cup cider, scalding hot, 1 large tablespoon good butter, and yolks 2 eggs.
Royal Wine Sauce.—Bring slowly to boiling point ½ pint wine; then add yolks of 4 eggs and 1 cup sugar; whip it on fire until in state of high froth and a little thick; remove and use as directed.
Sugar Sauce.—Beat to light cream ½ cup sugar, flavored with ½ teaspoon extract lemon and ½ cup butter; add yolks of 2 eggs and place on ice until wanted.
Vanilla Sauce.—Put ½ pint milk in small saucepan over fire; when scalding hot, add yolks 3 eggs; stir until thick as boiled custard; add, when taken from the fire and cooled, 1 tablespoon extract vanilla and whites of eggs whipped stiff.
Wine Sauce.-¾ pint water, 1 cup sugar, 1 small teaspoon corn-starch, 1 teaspoon each extract lemon and cinnamon, ½ gill wine. Boil water, add corn-starch dissolved in little cold water, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and wine.
Wine Sauce, 2.-½ pint water, 1 cup sugar, ½ teaspoon corn-starch, 1 teaspoon each extract bitter almonds and vanilla, ½ cup white wine. Stir 2 tablespoons of sugar on the fire in thick saucepan, with 1 tablespoon water, until very dark, but not burned; add water boiling, rest of sugar, the corn-starch dissolved; boil 10 minutes; when about to serve, strain, add extracts and wine.
