BRANDY SAUCE
Mix together a heaping tablespoon of flour and a cup of
sugar. Over this pour gradually a pint of boiling water
and cook in a pan of hot water till the flour thickens, which
will be in about fifteen minutes. Then gradually stir in half
a cup of butter and half a cup of brandy. Vanilla and the
grated rind and juice of a lemon may be used for flavoring
instead of the brandy.
CARAMEL SAUCE
Put half a cup of sugar in a saucepan and stir over the fire
till brown. Add half a cup of boiling water and simmer ten
or fifteen minutes.
CHOCOLATE SAUCE
Dissolve two ounces of chocolate in a pint of milk in a
double-boiler. Thicken with a tablespoon of cornstarch dis-
solved in two tablespoons of milk, and then sweeten with
three-fourths of a cup of sugar. Add a flavoring of vanilla,
if your taste so directs. Put through a sieve if you are not
sure it is smooth.
CREAMY SAUCE
Blend in a saucepan over a slow fire three tablespoons of
butter with one heaping tablespoon of flour. Add half a
cup of sugar and a cup of rich milk. Take from the stove
when all is creamy, and add the juice of a lemon and an
orange. Serve cold. This sauce may be flavored with wine
or rum instead of orange and lemon.
HARD SAUCE
Cream together half a cup of butter and a cup of sugar,
adding the sugar in four separate divisions. When well
COOL WEATHER SWEETS 293
mixed together stir in gradually the white of one egg, and
drop by drop whatever flavoring you wish to use. Some-
times nutmeg alone is used; again vanilla, or California
claret, or brandy. Also the juice of strawberries, currants, or
raspberries.
CHERRY SAUCE
Make the foregoing "Hard Sauce" and mix in it a cup of
stoned and mashed cherries.
' PEACH SAUCE
Follow the directions for "Hard Sauce" and mix in a cup
of peach pulp.
FROTHY SAUCE
Beat one egg to a stiff froth. Add three-quarters of a cup
of sugar and the juice of half a lemon, or lemon extract to
taste. Just before sending to the table, beat in half a cup of
scalded milk.
SAUCE OF FRUIT JUICE
Add half a cup of water to a quart of crushed cherries or
berries — either strawberries or currants, or red or black rasp-
berries, or stewed gooseberries — and boil gently twenty min-
utes. Put in a cheesecloth bag and drain. To one pint of
juice add half a cup of sugar (put in a little more sugar if
your fruit is very sour, but have care not to get it too sweet)-
Add also to a pint of juice a heaping tablespoon of corn-
starch. Bring to boil, cook ten or fifteen minutes, and serve
hot.
LEMON SAUCE
Cream half a cup of butter and a cup of sugar. Then
gradually beat in the whites of two eggs. Set over a kettle,
or in a pan of hot water, and stir in half a cup of boiling
water and the juice and grated rind of a small lemon. Serve
hot.
294 THE HOME COOK BOOK
Page 160
Presented as published in 1905. 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
BRANDY SAUCE Mix together a heaping tablespoon of flour and a cup of sugar. Over this pour gradually a pint of boiling water and cook in a pan of hot water till the flour thickens, which will be in about fifteen minutes. Then gradually stir in half a cup of butter and half a cup of brandy. Vanilla and the grated rind and juice of a lemon may be used for flavoring instead of the brandy.
CARAMEL SAUCE Put half a cup of sugar in a saucepan and stir over the fire till brown. Add half a cup of boiling water and simmer ten or fifteen minutes.
CHOCOLATE SAUCE
Dissolve two ounces of chocolate in a pint of milk in a double-boiler. Thicken with a tablespoon of cornstarch dissolved in two tablespoons of milk, and then sweeten with three-fourths of a cup of sugar. Add a flavoring of vanilla, if your taste so directs. Put through a sieve if you are not sure it is smooth.
CREAMY SAUCE Blend in a saucepan over a slow fire three tablespoons of butter with one heaping tablespoon of flour. Add half a cup of sugar and a cup of rich milk. Take from the stove when all is creamy, and add the juice of a lemon and an orange. Serve cold. This sauce may be flavored with wine or rum instead of orange and lemon.
HARD SAUCE Cream together half a cup of butter and a cup of sugar, adding the sugar in four separate divisions. When well
mixed together stir in gradually the white of one egg, and drop by drop whatever flavoring you wish to use. Sometimes nutmeg alone is used; again vanilla, or California claret, or brandy. Also the juice of strawberries, currants, or raspberries.
CHERRY SAUCE
Make the foregoing "Hard Sauce" and mix in it a cup of stoned and mashed cherries.
' PEACH SAUCE
Follow the directions for "Hard Sauce" and mix in a cup of peach pulp.
FROTHY SAUCE
Beat one egg to a stiff froth. Add three-quarters of a cup of sugar and the juice of half a lemon, or lemon extract to taste. Just before sending to the table, beat in half a cup of scalded milk.
SAUCE OF FRUIT JUICE
Add half a cup of water to a quart of crushed cherries or berries — either strawberries or currants, or red or black raspberries, or stewed gooseberries — and boil gently twenty minutes. Put in a cheesecloth bag and drain. To one pint of juice add half a cup of sugar (put in a little more sugar if your fruit is very sour, but have care not to get it too sweet)- Add also to a pint of juice a heaping tablespoon of cornstarch. Bring to boil, cook ten or fifteen minutes, and serve hot.
LEMON SAUCE
Cream half a cup of butter and a cup of sugar. Then gradually beat in the whites of two eggs. Set over a kettle, or in a pan of hot water, and stir in half a cup of boiling water and the juice and grated rind of a small lemon. Serve hot.