FoodNetArchive

Lowney's cook book

1907

Page 92 · 14 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
^ cup water 1 tablespoon orange or lemon juice Boil all together until syrupy. Serve hot or cold. 232 lowney's cook book Hard Sauce No. i I cup butter \Yine, brandy, or vanilla 1 cup powdered sugar 1 teaspoon hot water Cream butter ; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve. Hard Sauce No. 2 i cup butter 1 teaspoon vanilla 1 cup powdered sugar 1 tablespoon brandy \ cup beaten cream. Cream butter ; add sugar and cream alternately, flavor- ing, and serve very cold. Stirling Sauce i cup butter 3 tablespoons milk 1 cup powdered sugar 2 tablespoons wine Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm. Kirsch Sauce Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine. Lemon Sauce 2 teaspoons arrowroot or corn- 1 cup sugar starch grated rind and juice one lemon 2 cups water li tablespoons butter Mix arrowroot and cornstarch with sugar. Add boil- ing water and cook twenty minutes. Add flavoring and butter. Serve hot. Maple Sauce 2 egg yolks | cup beaten cream ^ cup maple syrup few grains salt Beat yolks until thick ; add maple syrup and cook until it thickens. Add beaten cream, salt. Chill and serve. DESSERTS 233 Maraschino Sauce 1 cup sugar 2 cups boiling water 1 tablespoon arrowroot 2 tablespoons maraschino Mix sugar, arrowroot and boiling water; boil ten min- utes. Add maraschino. Chill and serve. Orange Sauce No. i grated rind, juice, and pulp of 3 3 egg whites oranges 1 tablespoon lemon juice✪ Orange Sauce No. 1 ^ cup powdered sugar Beat Avhites until stiff ; add remaining ingredients. Serve cold. Orange Sauce No. 2 Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon. Rum Sauce ^ cup powdered sugar 2 egg whites 2 egg yolks 3 tablespoons rum I cup beaten cream Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick ; add the beaten cream. Chill and serve. Sabayon Sauce No. i 4 egg yolks 4 tablespoons powdered sugar I cup wine 1 tablespoon lemon juice✪ Sabayon Sauce No. 1 Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. Sabayon Sauce No. 2 1 whole egg ^ cup sugar 2 egg yolks ^ cup sherry 1 tablespoon lemon juice✪ Sabayon Sauce No. 2 Mix all ingredients and cook over hot water, stirring constant!}^ until mixture thickens. 234 lowj^ey's cook book Strawberry Sauce I cup butter 1 cup strawberries 1 cup powdered sugar 1 beaten egg white✪ Strawberry Sauce Cream butter ; add sugar, egg white ; beat well ; add strawberries crushed to a pulp. Serve. Vanilla Sauce I cup butter 1 cup cream 1 cup powdered sugar 1 tablespoon vanilla Cream butter ; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot. Brown Sugar Sauce ^ cup butter 2 teaspoons vanilla 1 cup brown sugar | cup cream Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavor- ing. Italian Sauce 2 tablespoons butter 3 egg yolks 1 cup powdered sugar juice and rind of 1 lemon 2 teaspoons cornstarch ^ cup boiling water ^ cup candied cherries ^ cup angelica cut in pieces ✪ Italian Sauce