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.
Pies
The richest pastry for pies is called puff paste, and much skill and practice are required to make it flaky, tender, and very light. First-class puff paste will rise in baking to double its thickness and be in light, flaky layers and without greasiness. The novice must learn to handle it as lightly and little as possible in rolling and turning. It should be put in the ice-box as soon as made and stand at least twelve hours before being used.
Pastry flour should always be used for pie crust. It is whiter than bread flour and when rubbed between the fingers it feels very smooth and soft, like corn-starch. Carefully sift before using.
Where it is desired to have a plainer pastry, or one less troublesome to make and more economical, the use of a small quantity of Royal Baking Powder will give a light and tender crust. As in other cases, the baking powder must be mixed and sifted with the flour before the shortening is added. Sweet home-made lard may be used in place of butter, either wholly or in part, giving a less expensive but equally good and light paste. Never use sour milk or so-called prepared or self-raising flours.
Paste for Pies.—3 cups sifted flour, ½ teaspoon Royal Baking Powder, large pinch salt, 1 cup cream, ½ cup butter. Sift flour, salt, and powder together; add the cream; mix into smooth, rather firm paste; flour the board, roll it out thin; spread the butter on it evenly, fold in three; roll out thin, and fold in three; repeat twice more and use.