Cookery for every household

Beat the butter in a basin until creamy, add the | sugar, finely sifted, and beat again -until soft and I light. Then add the cream gradually and flavour with vanilla, or any other flavouring preferred, a Now stand the basin over a saucepan of hot water, I and whisk lightly until smooth and frothy. Be J most careful that the sauce does not boil or it < will curdle. 792. Cream Sauce, 2 1 cupful sour cream. I Vanilla essence. 1 table-sp. castor sugar. Grated nutmeg. 2 table-sps. sherry. I Mix the wine and sugar with the cream, flavour- | ing with some vanilla essence. Put the sauce in ] a very cold place or on ice until required and ] serve it as cold as possible with a very little nut- 1 meg grated on the top. 793. A Simple Custard Sauce, 1 \ pt. milk. [ 1 egg. Sugar. 1 tea-sp. cornflour. I Flavouring. Put most of the milk into a saucepan and heat a it slowly over the fire. Mix the cornflour to a .1 smooth paste with the remainder of the milk, and | add it to the rest. Stir until boiling, and simmer slowly 5 to 10 minutes in order to thoroughly cook the cornflour. Then remove the saucepan • to the side of the fire, and allow the contents to cool slightly. Beat up the egg, strain it into the sauce, and reheat until the egg thickens, but do not boil again. Sweeten and flavour to taste. 794. Custard Sauce, 2 (Creme Cuite) 2 yolks of eggs. I 1 dessert-sp. sugar. 1 white of egg. A few drops of flavour- £ pt. of milk. I ing. Rinse out a small lined saucepan with cold water put the milk into it, and let it heat over the fire Put the yolks and white of egg into a basin with the sugar, and mix them well together with a wooden spoon. Then pour the hot milk gradually on to them, stirring all the time, and mix thoroughly. Return all to the saucepan and stir very carefully over the fire until the sauce thickens. On no account must it be allowed to boil, or it will curdle. Have ready at hand a clean basin and a strainer. As soon as the sauce shows signs of thickening, and it is almost boiling, remove the pan from the fire, continue stirring for a second or two, then strain into the basin. Add flavouring to taste. To keep the sauce warm, stand the basin containing it in a saucepan of hot, not boiling, water. Notes. — It is difficult to prescribe fixed quantities for a custard sauce as so much depends on individual taste, some people liking it quite thick like cream, and others a sauce liquid enough to pour round the pudding. The above proportions will make a sauce of a medium consistency. A thicker sauce can be made by adding more yolks of eggs. The flavouring, too, may be varied according to taste ; vanilla is perhaps the favourite. If the vanilla-pod is used, and this is always the best, it should be allowed to infuse in the milk before the eggs are added. A bay-leaf can be used in the same way, and this will give the sauce an almond flavour. This custard forms the basis of a great many cold sweets and puddings, and also of ice creams. 795, Foam Sauce 2 whites of eggs. 1 gill boiling water. 2 oz. fresh butter. i gill sherry. 2 oz. sugar.