The farm cook & rule book

Combine the dry ingredients, add the boiling water, stirring constantly, the melted butter and the lemon rind. Boil 5 minutes. Eemove from fire, add lemon juice and serve hot. Nutmeg Sauce 1^4 cupfuls boiling water % cupful sugar 1^4 tablespoonfuls flour % teaspoonful nutmeg 1^ tablespoonfuls butter % teaspoonful salt Combine the flour, sugar and salt and stir constantly while adding the boiling water. Add the melted butter and boil 5 minutes. Eemove from the stove and add the nutmeg. Serve while hot. Chocolate Fudge Sauce 2 squares chocolate 1% cupfuls milk 2 tablespoonfuls butter 2 tablespoonfuls flour 2 cupfuls sugar 1 teaspoonful vanilla % teaspoonful salt Melt the butter and stir in the flour and salt. Gradually add half of the milk, stirring constantly. Melt the chocolate over water, add the sugar and the rest of the milk to it, stir and cook together until a syrup is made. Then combine the mixtures and cook gently for 5 minutes or until the mixture is quite thick. Caramel Sauce 1 cupful sugar 1 tablespoonful cornstarch 214 cupfuls boiling water % teaspoonful vanilla 1 tablespoonful butter % teaspoonful salt Caramelize the sugar in a frying pan, that is, melt it over the fire by stirring it until light browm in color. Do not add any water until the sugar is melted. Then add the boiling water and cook until the sugar is dissolved. Add the melted butter, cornstarch and salt which have been creamed together. Boil 3 minutes, add the vanilla and serve hot. Brown Sugar Sauce % cupful cream 1 cupful brown sugar % teaspoonful vanilla % cupful butter Cream the butter and sugar together and add the cream gradually. Add the vanilla, heat slightly and beat thoroughly before serving. Fruit Sauce 4 tablespoonfuls butter 1 cupful fruit 1 cupful j>owdered sugar 1 teaspoonful lemon juice 2 tablespoonfuls cream ^ teaspoonful vanilla % teaspoonful salt Cream the butter and beat in the sugar and cream alternately. Add the salt and slowly stir in the fruit. Then add the lemon juice and flavoring. Crushed berries or peaches or canned berries, pineapple, peaches, berries or apricots may be used, but they should be cut in small pieces before being added. Hard Sauce 6 tablespoonfuls butter 2 tablespoonfuls cream 3 cupfuls powdered sugar % teaspoonful vanilla Cream the butter with a spoon and add the sugar, a little at a time, then stir in the flavoring and the cream. Chopped nuts or shredded cocoanut may be added. Serve on a hot pudding or apple pie. Berry Butter 4 tablespoonfuls butter 1 cupful powdered sugar 14 cupful crushed berries Cream the butter with a spoon and add the powdered sugar gradually, stirring constantly. Add the berries, a few at a time, beating all the while. Set in a cold place until used. Strawberries and red raspberries make a delicious butter, as do crushed peaches. Foamy Egg Sauce 1 egg Y2 cupful whipped cream 14 cupful powdered sugar l^^ tablespoonfuls milk % teaspoonful vanilla % teaspoonful salt Beat the egg white until stiff and dry and beat in the powdered sugar. When smooth, add the vanilla and the egg yolk, beaten until light and lemon colored. Then stir in the milk and serve at once. Cider Sauce 1 cupful sweet cider 2 tablespoonfuls lemon juice % cupful sugar Boil the ingredients together 3 minutes. Serve hot with any plum pudding.