Cookery for every household

Melt the butter in a small saucepan, add the flour, and mix until smooth. Then draw the pan aside and pour in the milk. Stir well over the fire until boiling. Add the sugar, yolk of egg, and vanilla, mix again, and add lastly the curagao, and the pistachios and cherries both chopped. Note. — Any other liqueur preferred may be used instead of the curagao. 809. Sauce au Liqueur, 2 \ lb. sugar. I \ wine-glass liqueur. 3 yolks. Hot water. | 1 gill whipped cream. Put the water and sugar into a small saucepan and boil them to the thread or to 215° F. Beat up the yolks of eggs in a basin and pour the syrup of sugar water gradually on to them, whisking all the time. Continue to whisk until cold and then add the cream and liqueur. Note. — This may be served with any plain ice pudding or mousse, or with a hot pudding. 810. Marmalade Sauce 1 tea-sp. lemon juice. Sugar. 2 table-sps. marmalade. 1/2 pt. water. 1 tea-sp. arrowroot. Put the marmalade and most of the water into a saucepan and bring them to the boil. Break the arrowroot with the remainder of the water, add them to the other ingredients, and stir until boiling. Cook a few minutes, sweeten to taste, and add the lemon juice. The arrowroot may be omitted if a thinner sauce is preferred. Sometimes a little wine or liqueur is added. 811. Sauce Mousseline (Sweet) 4 table-sps. cream. 3 yolks and 2 whites of eggs. H oz. castor sugar. 1 table-sp. maraschino, sherry, or fruit syrup. Put all the ingredients into a basin, and stand the basin in a stewpan of slowly simmering water. Beat the contents with a fork or small whisk until they are thick and creamy, but do not allow them to boil. Serve at once. Note. — This sauce may be coloured with carmine if wished. 817. Whipped Raspberry Sauce (Sauce aux Framboises) 2 table-sps. raspberry 2 yolks of eggs. syrup. 2 or 3 drops of carmine. 2 table-sps. water. 812. Nut Sauce (Sweet) Make in the same way as Hard Sauce, adding to it 2 table-spoonfuls finely chopped or ground nuts and 1 or 2 stiffly beaten whites of eggs. 813. Orange Sauce, 1 (Sauce a 1’Orange) | pt. water. 1 large orange. 2 yolks of eggs. 1 oz. butter. 4 oz. flour. 1 table-sp. sugar. Grate the rind off the orange and rub it into the sugar. Melt the butter in a saucepan, mix in the flour, add the water and stir until boiling. Then add the sugar and strained juice of the orange, and cook 2 or 3 minutes. Now remove the saucepan from the fire, and when the sauce is off the boil stir in the yolks of eggs quickly, and pour at once into a hot sauce-boat or tureen. Note. — A little sherry or brandy may be added if wished. 814. Orange Sauce, 2 (Cheaper) Make according to directions given for Lemon Sauce, substituting orange for lemon. 815. Peach Sauce (Sauce aux Peches) Tinnedpeaches(6pieces) 1 table-sp. sugar. 1 tea-sp. lemon juice. 4 pt. water. 1 dessert-sp. arrowroot. A few drops of carmine. Mix the arrowroot with the water, put them into a saucepan and bring them to the boil. Sieve the peaches and add them to the arrowroot with sugar to taste, and just sufficient carmine to make the sauce a peachy colour. Simmer slowly until smooth, strain, and use hot or cold. Note. — A little wine or liqueur may be added if liked. Peach sauce can also be made in the same way as Apricot Sauce (Recipe 774), or as Cold Fruit Sauce (Recipe 796).