The complete cook book

Rub one-half cup of butter to a cream in a warm bowl and gradually add one cup of powdered sugar ; mix with it one-quarter cup of brandy, one-half of a grated nutmeg and the juice and sliced rind of one lemon. Now stir it gradually into one-half cup of boiling water and simmer it for a moment only. CARAMEL SAUCE. Stir a cup of sugar continuously in a saucepan over a good fire until melted and lightly browned ; then add one-half cup of boiling water and boil two minutes, stirring all the time. Remove and serve. MOLASSES SAUCE. Moderately boil one cup of molasses fifteen or twenty minutes; add one tablespoonful of vinegar or strained lemon juice, a heaping tablespoonful of butter and a tiny pinch of salt ; add one egg, well beaten ; stir it well and boil a few minutes longer, CREAM SAUCE. Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of cornstarch, and three ounces of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boiling, add it gradually to the preparation, stirring continually for two minutes ; return the whole to the saucepan, place it on the stove, and stir briskly till it comes 244 The Complete Cook Book. to a boil, then remove, and add immediately a teaspoonful of vanilla flavoring. Strain the sauce through a sieve into a sauce bowl, and serve. HARD SAUCE. This is made simply by stirring together to a light cream two cups of pounded loaf sugar to half of a large cup of sweet butter. It may be flavored according to taste. For cream and plain batter pudding it may be thinned with a few spoonfuls of boiling water and flavored with vanilla. Nutmeg is the best flavor for apple pudding. For rice puddings a little lemon juice or wine may be added. WATER SAUCE. Rub together one tablespoonful of flour and one tablespoonful of melted butter; stir into one and one-half cups of boiling water and boil fifteen minutes; add a pinch of salt and one-half cup of white sugar and boil fire minutes more. Now pour this boiling liquid over one well-beaten egg and stir quickly and continuously and cook a few moments longer. Remove, and flavor to your taste. Clear sauce is made by this same recipe, and leaving out the egg. If you wish milk sauce, simply add one pint of milk instead of water. WINE SAUCE. The best recipe for a wine sauce which I have ever seen, is a French one given in Mrs. Henderson's cook book. Put two yolks and one whole egg into a stewpan, with a scant half-teacupful of sugar; beat them well for a few minutes, then put the saucepan into another containing boiling water over the fire ; beat the eggs briskly with the egg whisk while you gradually pour in a scant half-teacupful of sherry. When the sherry is all in the egg will begin to thicken ; then take it from the fire and add the juice of a quarter of a lemon. The Complete Cook Book. 245 PEACH COBBLEES OF A HUNDRED YEARS AGO. Peel and stew a quart of peaches until nearly done; sweeten with one and one-half pints of sugar and boil a little longer, stirring often. When almost cool line a deep pie pan with paste and pour in your peaches. Do not cut them off the pits, as the pit gives the pie a good flavor. Cut a generous tablespoonful of butter in bits and strew over it, and cover with a top crust and bake. Save out some of the syrup in which the peaches were boiled and a little of the peach chopped flne to pour over the pie when done. Serve with honey. FROZEN CUSTARD.