The Toronto Cook Book

Two cups hot water, one cup sugar, three and a half teaspoons of cornstarch, grated rind and juice of one lemon, two dessertspoons of butter; boil the water and sugar for about eight minutes; moisten cornstarch in cold water and add. Cook all together about twelve minutes, stirring constantly, lastly adding butter, lemon juice and rind, and stirring until butter is melted. If the water should boil away and sauce become too thick, add a little more water until the right thickness is obtained. Serve at once. Whipped Cream Sauce Mix one cup cream, one teaspoon vanilla, three-quarters cup powdered sugar and the white of one egg; whip constantly until it comes to a nice foam, adding the well-beaten white of egg. Serve with any kind of pudding. Puddings and Pudding Sauces Caramel Sauce One cup granulated sugar, one cup water; put the sugar into an iron sauce-pan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color, then add the water; let boil two minutes and turn out to cool. Caramel Sauce Put a cup of sugar in a pan and stir over the fire until melted and a light brown; add one cup boiling water and simmer for about twelve minutes. Molasses Sauce Mix two cups molasses, juice of two lemons, two tablespoons vinegar, one teaspoon salt and two tablespoons butter; boil fifteen minutes ; serve with apple pudding. Pudding Sauce Melt one and a half tablespoon of butter, two dessertspoons of flour, two small cups of hot water; cook as for drawn butter, then add two cups brown sugar; stir the sugar until melted; add one tablespoon of lemon juice and a little nutmeg. Hot Sauce One egg, one cup sugar, one cup boiling water or milk, flavor to taste. Cold Sauce Whites of two eggs beaten with a cup of sugar, add butter half the size of an egg, flavoring to taste. Pudding Sauce One tablespoon butter, one even tablespoon flour, one cup hot milk, one egg, half cup powdered sugar, two tablespoons lemon juice or fruit syrup. Melt the butter, stir in the flour, add the hot milk gradually. Beat the egg, add the sugar, stir this into the thickened milk, cook one minute and add the flavoring. Morton Sauce White of one egg, two thirds cup sugar; beat as for frosting. Flavor with wine, add a little salt, and just before using it add two tablespoons boiling milk. The Toronto Cook Book Fruit Syrup-Sauce One cup fruit syrup, half cup sugar, one teaspoon cornstarch, one teaspoon butter. Use the syrup of apricots, peaches, cherries, quinces, or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the syrup, and boil all together five minutes. Add butter last. Foaming Sauce Whites of two eggs, one cup powdered sugar, one cup boiling milk, juice of one lemon. Beat the whites of the eggs till foamy, but not dry; add the sugar gradually, and when well mixed add lemon juice; then beat in the boiling milk, adding it slowly. Cream Sauce Mix one cup cream and half a cup of powdered sugar. Flavor with one teaspoon lemon or vanilla, or with half a teaspoon of spice, or one-quarter cup of jelly. Beat it until light, add the beaten white of an egg, and serve it on any pudding usually eaten with sugar and cream. Ocean Sauce