apples into the syrup left from cooking the others. Add the
grated rind and the juice of the lemon. Simmer until a
smooth marmalade is formed. It will take about twenty
minutes. Set away to cool. Put the milk on in the double
boiler, reserving half a cupful. When it boils, stir in the
corn- starch, which has been mixed with the cold milk. Stir
well, and cook five minutes. Beat the yolks of the six eggs
and the whites of two with half of the powdered sugar.
Gradually pour the boiling mixture on this. Return to the
boiler and cook three minutes, stirring all the time. Add the
salt. Turn into a pitcher or bowl, and set away to cool.
Heap the cooked apples in a mound, using the marmalade
to fill up the spaces between the apples. Beat the four
whites of eggs to a stiff froth, and beat the half cupful of pow-
dered sugar into it. Cover the apples with this, and stick the
almonds into it. Brown slowly in the oven. Set away to
cool. At serving time, season the custard with lemon, and
pour it around the porcupine.
SAUCES.
Rich "Wine Sauce.
One cupful of butter, two of powdered sugar, half a cup-
ful of win✪ Rich Wine Saucee. Beat the butter to a cream. Add the sugar
gradually, and when very light, add the wine, which has been
made hot, a little at a time. Place the bowl in a basin of
hot water and stir for two minutes. The sauce should be
smooth and foamy.
Creamy Sauce.
Haifa cupful of butter, one cupful oi powdered sugar, one-
fourth of a cupful of cream or milk, four table-spoonfuls of
wine, or one teaspoonful of vanilla or lemon extract. If
lemon or vanilla is used, add four table- spoonfuls of cream.
PIES AND PUDDINGS. 279
Beat the butter to a cream. Add the sugar, gradually, beat-
ing all the while. When light and creamy, gradually add
the wine, and then the cream, a little at a time. When all
is beaten smooth, place the bowl in a basin of hot water and
stir until the sauce is smooth and creamy — no longer. It
will take only a few minutes. This is a delicious sauce, and
if well beaten, and not kept in the hot water long enough to
melt the sugar, it will be white and foamy all through. .
Foaming Sauce.
One cupful of butter, two of powdered sugar, the whites of
two eggs, five table-spoonfuls of wine or three of brandy, one-
fourth of a tea-cupful of boiling water. Beat the butter to a
cream, and gradually beat the sugar into it. Add the whites
of the eggs, unbeaten, one at a time, and then the brandy or
wine. When all is a light, smooth mass, add the water, beat-
ing in a little at a time. Place the bowl in a basin of hot
water and stir until smooth and frothy, which will be about
two minutes. This sauce is for rich puddings.
German Sauce.
One cupful of sugar, half a cupful of water, three eggs,
one table-spoonful of butter, three of brandy, or a teaspoon-
ful of any extract you like. Put the sugar and water in a
sauce-pan and boil for fifteen minutes. Beat the yolks of
the eggs, and stir them into the boiling syrup. Put the
basin in another of hot water and beat the mixture with the
whisk until it begins to thicken ; then add the butter, the
whites of the eggs, beaten to a stiff froth, and the brandy.
Stir one minute longer, and serve.
German Sauce, No. 2. ✪ Creamy Sauce
Page 137 · 2 recipe records on this page
Presented as published in 1880. 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
apples into the syrup left from cooking the others. Add the grated rind and the juice of the lemon. Simmer until a smooth marmalade is formed. It will take about twenty minutes. Set away to cool. Put the milk on in the double boiler, reserving half a cupful. When it boils, stir in the corn- starch, which has been mixed with the cold milk. Stir well, and cook five minutes. Beat the yolks of the six eggs and the whites of two with half of the powdered sugar. Gradually pour the boiling mixture on this. Return to the boiler and cook three minutes, stirring all the time. Add the salt. Turn into a pitcher or bowl, and set away to cool. Heap the cooked apples in a mound, using the marmalade to fill up the spaces between the apples. Beat the four whites of eggs to a stiff froth, and beat the half cupful of powdered sugar into it. Cover the apples with this, and stick the almonds into it. Brown slowly in the oven. Set away to cool. At serving time, season the custard with lemon, and pour it around the porcupine.
SAUCES.
Rich "Wine Sauce. One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light, add the wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy.
Creamy Sauce.
Half a cupful of butter, one cupful of powdered sugar, one-fourth of a cupful of cream or milk, four table-spoonfuls of wine, or one teaspoonful of vanilla or lemon extract. If lemon or vanilla is used, add four table- spoonfuls of cream.
Beat the butter to a cream. Add the sugar, gradually, beating all the while. When light and creamy, gradually add the wine, and then the cream, a little at a time. When all is beaten smooth, place the bowl in a basin of hot water and stir until the sauce is smooth and creamy — no longer. It will take only a few minutes. This is a delicious sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy all through. .
Foaming Sauce.
One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, one-fourth of a tea-cupful of boiling water. Beat the butter to a cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, one at a time, and then the brandy or wine. When all is a light, smooth mass, add the water, beating in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy, which will be about two minutes. This sauce is for rich puddings.
German Sauce. One cupful of sugar, half a cupful of water, three eggs, one table-spoonful of butter, three of brandy, or a teaspoonful of any extract you like. Put the sugar and water in a sauce-pan and boil for fifteen minutes. Beat the yolks of the eggs, and stir them into the boiling syrup. Put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken ; then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy. Stir one minute longer, and serve.
German Sauce, No. 2.
Records on this page
Rich Wine SauceCreamy Sauce