ORANGE SAUCE No. 1— Mix one and a half tablespoons
of cornstarch with one cup of sugar, and stir it into one pint of
boiling water. Let it cook quickly and stir as it thickens, and
after ten minutes add two tablespoons of butter and one-half cup
of orange juice✪ Orange Sauce No. 1. Cook two minutes longer, then serve.
129
130 SAUCE FOE PUDDINGS
ORANGE SAUCE No. 2— Chip the yellow rind from an
orange and squeeze the juice over it. Let stand half an hour.
Stir one-quarter cup of flour into one cup of sugar and turn into
two cups of boiling water. Cook ten minutes, add a pinch of
salt✪ Orange Sauce No. 2, the orange rind and juice, stir and strain.
RASPBERRY SAUCE FOR ICE CREAM— If you think
that a good ice cream is yet not quite fine enough, pour a rasp-
berry sauce over each portion as served. Add one-quarter cup
of sugar to one cup of raspberry juice prepared as for jelly-mak-
ing, and simmer five minutes. Add a rounding teaspoon of
arrow-root made smooth in one tablespoon of cold water, and
cook five minutes. Now add one tablespoon of strained lemon
juice✪ Raspberry Sauce for Ice Cream and let boil up once.
SAUCE FOR CHERRY PUDDING— Put two cups of cher-
ry juice, or juice and water, into a saucepan, stir in three level
tablespoons of cornstarch and cook fifteen minutes. Add two-
thirds cup of sugar and a tablespoon of lemon juice✪ Sauce for Cherry Pudding.
SAUCE FOR BATTER PUDDING— Beat together in a
bowl three rounding tablespoons of sugar, two level tablespoons
of butter and one of flour. When the mixture is white add one-
half cup of boiling water and stir until all is well melted. Add
a little lemon juice✪ Sauce for Batter Pudding and serve.
SAUCE FOR PUDDINGS— Beat the whites of three eggs
until stiff, add one-half cup powdered sugar and the grated yel-
low rind of half a lemon. Pour on slowly one cup of boiling
water✪ Sauce for Puddings, stiring all the time and the sauce is ready to serve.
STRAWBERRY SAUCE— Beat together one-half cupful of
butter and a cup of sugar until white and light. The success of
this sauce depends upon the long beating. Add to the creamed
butter and sugar the stiffly whipped white of an egg and a cupful
of strawberries mashed to a pulp✪ Strawberry Sauce.
BEVERAGES
COCOA WITH WHIPPED CREAM— Heat four cups of
milk to the scalding point over hot water, or in a double boiler.
Milk should be heated by direct contact with the fire. Mix a
few grains of salt, three level tablespoons of cocoa and one-
fourth cup of sugar to a paste with a little of the milk, then add
three-fourths cup of boiling water and boil one minute, add to
the hot milk and beat two minutes by the clock. Serve with a
tablespoon of beaten or whipped cream on top of each cup.
CURRANT JULEP— Pick over currants and measure two
cups. Mash them and pour on two cups of cold water. Strain
and chill the juice. Put one tablespoon of simple syrup in a tall
glass, add three bruised fresh mint leaves and fill with the cur-
rant juice. Add three or four perfect raspberries and serve.
The syrup is made by simmering for twenty minutes, one cup of
sugar and two of water.
CURRANT SHRUB— Pick over and mash two quarts of
ripe currants, add one pint of vinegar, and let stand over night.
Set on the range and bring to the boiling point, then strain
twice. Measure the clear liquid, and allow one cup of sugar to
each cup of liquid. Simmer twenty minutes and seal in bottles.
Page 89 · 7 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ORANGE SAUCE No. 1— Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice. Cook two minutes longer, then serve.
SAUCE FOR PUDDINGS
ORANGE SAUCE No. 2— Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and turn into two cups of boiling water. Cook ten minutes, add a pinch of salt, the orange rind and juice, stir and strain.
RASPBERRY SAUCE FOR ICE CREAM— If you think that a good ice cream is yet not quite fine enough, pour a raspberry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-making, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice and let boil up once.
SAUCE FOR CHERRY PUDDING— Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of cornstarch and cook fifteen minutes. Add twothirds cup of sugar and a tablespoon of lemon juice.
SAUCE FOR BATTER PUDDING— Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour. When the mixture is white add onehalf cup of boiling water and stir until all is well melted. Add a little lemon juice and serve.
SAUCE FOR PUDDINGS— Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon. Pour on slowly one cup of boiling water, stiring all the time and the sauce is ready to serve.
STRAWBERRY SAUCE— Beat together one-half cupful of butter and a cup of sugar until white and light. The success of this sauce depends upon the long beating. Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp.
BEVERAGES
COCOA WITH WHIPPED CREAM— Heat four cups of milk to the scalding point over hot water, or in a double boiler. Milk should be heated by direct contact with the fire. Mix a few grains of salt, three level tablespoons of cocoa and onefourth cup of sugar to a paste with a little of the milk, then add three-fourths cup of boiling water and boil one minute, add to the hot milk and beat two minutes by the clock. Serve with a tablespoon of beaten or whipped cream on top of each cup.
CURRANT JULEP— Pick over currants and measure two cups. Mash them and pour on two cups of cold water. Strain and chill the juice. Put one tablespoon of simple syrup in a tall glass, add three bruised fresh mint leaves and fill with the currant juice. Add three or four perfect raspberries and serve. The syrup is made by simmering for twenty minutes, one cup of sugar and two of water.
CURRANT SHRUB— Pick over and mash two quarts of ripe currants, add one pint of vinegar, and let stand over night. Set on the range and bring to the boiling point, then strain twice. Measure the clear liquid, and allow one cup of sugar to each cup of liquid. Simmer twenty minutes and seal in bottles.
Records on this page
Orange Sauce No. 1Orange Sauce No. 2Raspberry Sauce for Ice CreamSauce for Cherry PuddingSauce for Batter PuddingSauce for PuddingsStrawberry Sauce