Cream Sauce.— Stir the yolks of 2 eggs with ½ cupful powdered sugar to a cream, add ½ cupful orange juice and 1 tablespoonful lemon juice; beat the whites to a stiff froth, add the orange mixture slowly to the whites while beating constantly; add last 1 cupful whipped cream. In place of orange juice any kind of fruit juice may be taken, or jelly may be dissolved in hot water and used the same way.
Fruit Sauce.— Mix 1 teaspoonful cornstarch in a small saucepan with ½ gill of cold water, add while stirring constantly 1 cupful boiling water, the thin peel of ½ lemon; place the saucepan over the fire and boil a few minutes; remove from fire, add ¾ cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with soufflé and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, or apple or currant jelly.
Raspberry Sauce.— Mix 1 heaping teaspoonful cornstarch in a small saucepan with a little cold water; add slowly while stirring constantly 1 cupful boiling water, a small piece of cinnamon, and the thin peel of ½ lemon; place the saucepan over the fire, cook a few minutes, then remove, add 1 cupful fresh raspberry juice, ½ cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, a little Rhine wine or white wine may be added; serve either hot or cold. If raspberry syrup is used, omit the sugar.
Cream Cakes Glassé.— Boil ½ pint milk with 2 ounces butter, add 4 ounces flour, stir until it forms into a smooth paste and loosens itself from the bottom and sides of the saucepan, transfer the paste to a dish, and when nearly cold add the yolks of 4 eggs, and last the beaten whites; drop this mixture (by tablespoonfuls) on to buttered tins, not too close together, brush them over with the beaten egg, and bake to a fine golden color and well done. When done and cold, cut the cakes open on the side and fill them with vanilla cream, No. 129; half the quantity of cream will be sufficient. Place the cakes on a sieve, boil 1 cup of sugar with ½ cup water till the sugar begins to turn light brown (caramel), instantly remove, and pour it over the cakes.
[ WAR RECIPES]
Economical Jelly Roll.— Separate three eggs; to the yolks add half a pound of powdered sugar; beat fifteen minutes; then add grated lemon rind; half a pound of sifted flour with a quarter teaspoonful of baking powder; add it to the mixture with the whites beaten stiff and half a cup of milk.
Spread, dust with sugar, and bake till done.
Millionaire Cake.— Cream the yolks of three eggs with one-half cup powdered sugar for ten minutes, add one-half teaspoonful vanilla and three quarters of a cup of flour sifted with one-fourth of a teaspoonful of baking powder and the beaten whites of the three eggs, butter six small layer cake tins and put in the mixture. Bake in a quick oven ten minutes.
Filling.— Put two tablespoonfuls of chocolate and three tablespoonfuls sugar with one-half cup strong coffee and boil for ten minutes, when almost cold add one-half cup well-washed butter, teaspoon vanilla in small portions; when thick and creamy spread between layers and on top and decorate with candied cherries.
Probasco Cream.— Mix 4 ounces flour with 2 ounces butter, 2 ounces ground almonds, 1 yolk and a little water, 1 tablespoonful sugar to a firm paste; let rest 1 hour, roll out ¼ inch thick, lay a small jelly tin over, cut around it, lay the round piece of paste on a buttered tin, brush over with egg and bake a fine golden color. Add to ½ pint whipped cream, 1 teaspoonful granulated gelatine dissolved in 2 tablespoonfuls milk, flavor with ½ teaspoonful vanilla and sweeten with 2 tablespoonfuls sugar, fill into a round form and set on ice.