The Portland Woman's Exchange Cook Book

Put the yolks of the eggs in a saucepan; add the cream, brandy and sugar; whisk all together well for 6 or 8 minutes. Be careful it does not curdle. o. K, C. B, Claret Sauce. 1 cup water. Vz cup seeded raisins. ^ cup sultanas. 1 heaping teaspoon sugar. 1 ring of lemon. Small piece of cinnamon bark. Put all ingredients together and simmer slowly for 20 minutes; then take the yolks of 2 eggs well beaten, strain liquor, and while hot mix well, adding a wineglass claret. Line glass bowl with ladies fingers or stale cake, pouring sauce over same. Have whites of eggs beaten to a stiff froth; put on top. Excellent. Mrs. Alexander Kunz. Claret Sauce, for Ice Cream. 1 cup sugar. P/2 cups water. Boil 8 minutes; stir until slightly cool. Add one-third cup claret. Hard Sauce for Pudding. One- fourth cup butter and |/2 cup sugar, beaten together; 2 tablespoons cream; 2 tablespoons sherry. Set in dish of hot water to make smooth but not too soft. Mrs. B. G. Whitehouse. Lemon Butter Sauce. Put 1 tablespoon of cornstarch and 2 tablespoons powdered sugar in a saucepan; grate in the rind of 1 lemon; then stir in Yi pint of boiling water, the juice of a lemon and a small piece of butter; add by degrees the beaten yolks of 2 eggs, stirring over the fire for a minute or two, being careful that the eggs do not curdle. Serve with a pudding. Raspberry Sauce. Yi cup sugar. 1 cup water. Boil 8 minutes; stir until slightly cool; add Yi cup strained raspberry juice. If from fresh fruit, use proportions as in claret sauce. Evanston, Ill. Sauce for Light Pudding. 1 gill sherry. Yi gill water. 1/2 ounce castor sugar. 1 tablespoon apricot jam. 1 teaspoon lemon juice. Put all into a stewpan and let simmer 10 minutes; then strain and serve. Westminster. Maryland Wine Sauce. 4 tablespoons of brown sugar. 4 ounces of butter. Y2 gill of wine. Yolks of 2 eggs. Beat together yolks, sugar and butter; when thoroughly mixed, set over boiling water on the fire; add by degrees the wine, and stir until as thick and smooth as rich cream. Serve hot. Miss von Destinon. PUDDING SAUCES 175 Strawberry Sauce. Hull 2 boxes (1 quart) of strawberries and crush slightly in bowl. Place in saucepan with just enough water to prevent burning and bring to a boil. Then add 4 tablespoons of sugar and let boil 5 minutes only. Skim thoroughly and then add 1 tablespoon of butter. Let it mix well, then take from fire and chill. An excellent sauce for ice cream or any frozen dessert. Mrs. Oscar R. Menefee. Wine Sauce. 2 cups sugar. J/2 cup butter. 1 cup sherry with a little brandy. Stir butter and sugar until it creams, adding drop by drop the wine. When mixed, put into the dish in which it is to be served and set in a basin of hot water. Do not stir or disturb it, and when melted it will foam as if made of beaten eggs. Mrs. Carter Pitkin Pomeroy. Yellow Sauce. Cream together 1 cup of sugar and Yi cup of butter; when light and creamy add beaten yolks of 4 eggs; flavor with teaspoon of vanilla or tablespoon of brandy. Add a little salt, 1 cup of hot milk; beat well, put in double boiler and thicken. Do not boil. Mrs. W. E. St. John, Sutherlin. NURAYA TEA A High Grade Blend of CEYLON AND INDIA TEAS I's 50c I4's a5c Closset & Devers Hiyeh Bros. IMPORTERS OP Oriental Rugs Tenth and Alder Streets Portland, Oregon Q AID FOR by a Friend of The Woman's Exchange R. J. STEWART Successor to Stewart & Winslow CONTRACTOR and BUILDER ALL WORK GUARANTEED FIRST CLASS Shop S96 Couch St. , between Sixth and Broadway Telephone Main 1613 Portland, Oregon Breads Proportions of Raising Materials, Etc. Use 1 level teaspoon baking powder to 1 cup flour. Use 1 level teaspoon soda to 1 pint sour milk. Use 1 teaspoon soda to 1 cup molasses.