The bride's cook book

BANANA SAUCE 2 Large Ripe Bananas 4 Tablespoons Lemon Juice t4 Cup Sugar Ya. Cup Corn Syrup 2 Tablespoons Cornstarch 1'^ Cups Boiling Water Mash the bananas and rub through sieve into a saucepan. Cover immedi- ately with lemon juice to prevent dis- coloration. Mix the cornstarch and sugar, add to fruit, pour on the boiling water and stir till it thickens. Cook 10 minutes. Strain and beat well. MOCK CREAM 2 Tablespoons Cornstarch 2 Tablespoons Sugar 2 Cups Scalded Milk 1 Teaspoon Vanilla Whites of 2 Eggs Mix the cornstarch and sugar, and cook in the hot milk 10 minutes. Strain and cool. Add vanilla and whites of eggs beaten stiff. Makes a good sub- stitute for whipped cream. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 60 BRIDE'S COOK BOOK BRANDY SAUCE 3 Tablespoons Cornstarch Vz Teaspoon Rice Flour Pinch of Salt 1'/2 Tablespoons Butter 1 Pint Hot Water 1 Tablespoon Cornstarch Vz Cup Brown Sugar 1 Teaspoon Vanilla 1'/4 Tablespoons Brandy Stir the cornstarch, flour and salt to- gether, and blend with the butter. Stir in the hot water gradually, add the other ingredients, and cook, stirring constant- ly, five or six minutes. Add vanilla and brandy, remove from fire, and beat in a second tablespoon of butter. MOLASSES SAUCE 1 Cup Molasses or Syrup 1 Tablespoon Cornstarch, stirred smooth with water 1 Tablespoon Butter Substitute Va Teaspoon Cinnamon Pinch of Salt Lemon Juice or Vinegar to Taste Boil all ingredients together 20 min- utes. Hot molasses flavored with ground ginger makes an excellent sauce. HONEY SAUCE 1 Cup Honey Va Cup Water 1 Tablespoon Butter Substitute Va Teaspoon Salt Va Teaspoon Cinnamon Dash of Nutmeg Juice or 1 Lemon — or 2 Tablespoons Vinegar Boil together 15 minutes. The juice of one orange and grated peel may be used instead of lemon and seasoning in this recipe. VANILLA SAUCE 1 Cup Boiling Water « 1 Cup Honey or Maple Syrup 1 Tablespoon Corn Starch 1 Tablespoon Butter 1 Teaspoon Vanilla Mix cornstarch with a little cold water; add gradually to the boiling water. Cook 5 minutes, stirring constantly. Add vanilla and butter after removing from fire. SAUCE FOR ICE CREAM 2 Tablespoons Butter 2 Teaspoons Cornstarch Vz Cup Honey Cook together the cornstarch and but- ter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been re- moved. CHOCOLATE SAUCE 1 Square Chocolate Vz Cup Boiling Water Vz Cup Corn Syrup (light) Vz Cup Sugar 1 Tablespoon Butter Substitute Vz Teaspoon Vanilla Melt chocolate over hot water; add butter substitute and blend thoroughly. While constantly stirring add the boil- ing water gradually; add sugar and syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm over hot water. CUSTARD SAUCE Scald 1 pint milk in double boiler. Dissolve ^ tablespoonful cornstarch and add to milk; cook about 10 minutes. Beat yolks 2 eggs slightly, add ^ cup sugar, Yz teaspoonful salt, dilute 2 table- spoonsful thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened. Remove from fire, add 1 teaspoonful butter and Yz teaspoonful vanilla. Beat well and cool quickly. Serve cold. FROZEN DESSERTS ICE CREAM