Moisten the corn starch, sugar, and salt with the fruit juice, and cook together until the corn starch has thickened the mixture. Place in a double boiler and cook for 10 or 15 minutes. The amount of sugar must be gauged by the kind of fruit juice used. If it is very sour, a greater quantity of sugar will be needed. Cool and serve.
BUTTERSCOTCH SAUCE
- 1-1/2 c. brown sugar
- 2/3 c. corn sirup
- 4 Tb. butter
- 3/4 c. cream
Boil sugar, sirup, and butter until the mixture reaches 230 degrees F. or until it will form a very soft ball when tested in cold water. Remove from the fire and allow it to cool a little; then beat the cream into it.
FUDGE SAUCE
- 1 c. sugar
- 1/2 c. water
- 1 sq. chocolate
- 1 Tb. butter
- 1/2 tsp. vanilla
Mix together the sugar, water, and melted chocolate. Boil the mixture for 5 minutes. Cool it slightly, then add the butter and vanilla.
15. WHIPPED CREAM.--Whipped cream is frequently served with cold desserts in place of a sauce or as a garnish. If cream is too thin to whip, it will have to be served plain, but it is an economy to whip it, for whipped cream goes much further. To make whipping possible, the cream must have a comparatively high percentage of fat. The higher the percentage of fat, however, the more expensive will be the cream.
16. One of the requirements of successfully whipped cream, especially in summer, is that it be as cold as possible. Warm cream does not whip nearly so readily as cold. If it is necessary to whip cream in warm weather or in a warm place, the bowl containing the cream may be packed in a larger one containing ice and salt and allowed to stand for some time before the whipping is begun.
17. A bowl-shaped utensil with a round bottom is the best to use for whipping cream. Either an egg whip or a rotary beater may be used to do the beating, which should be done rapidly. If the cream does not show signs of whipping within a reasonable time, the result is likely to be the formation of little globules of butter. Cream that whips properly will become stiff and light in a short time. After cream has been whipped till stiff, it should be sweetened slightly with sugar and flavored with vanilla or any other desirable flavoring.