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SWEET SAUCES, |
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beaten eggs, some white sugar, a gill of milk flavored with lemon; stir over the fire till it becomes as thin cream; do not let it boil; add 2 wineglasses of brandy; serve hot in a sauce tureen.
Egg Drawn Sauce. (A Chicago Recipe.)—Take a tumbler of cold water, add a well beaten egg, pour into a sauce pan, and set it on a stove to boil slowly, until it thickens. Stir in a dessert-spoonful of butter. Wine and sugar may be added. It is excellent with puddings. Try it.
Hard Cream. (A Cincinnati Recipe.)—Take 2 cupfuls of loaf sugar, finely pulverized, 1 teacupful of butter, which cream, until white and springy, then mix the sugar and butter till like cream. Stir in as much wine as it will take, or cream with any extract preferred, place it slightly heaped on a glass or silver plate. It makes an elegant sauce for bread pudding, or any kind of boiled puddings. By stirring to it a large tablespoonful of stiff apple or quince jelly, or the grated rind and juice of an orange, or lemon, this sauce may be varied.
Cold Strawberry Sauce.—Rub the strawberries through a sieve, add to the juice an equal quantity of madeira, an orange, grated in sugar, and its own juice with a small spoonful of starch, boiled in water.
Sauce for any kind of Vegetables.—Take a piece of butter, the size of a hen's egg, and set it over the fire, with pepper, salt and a little parsley, and an onion chopped very fine. Add a teaspoon-ful of flour, let it brown to a light yellow, then add a teacupful of cold water, thin it with new milk to the desired consistency, then pour over green beans, cabbages, green corn, lima beans, asparagus spinach, etc.
Cocoanut Sauce.—Put a grated cocoanut over the fire with 3 yolks of eggs, a cup of cream, 1 oz. of sugar, and 1-2 a glass of Mo-raschino ; work together well; when set, serve in a boat.
Cherry Sauce for Sweet Puddings. (German Recipe.)—One pound of cherries, 1 tablespoonful of flour, 1 oz. of butter, 1-2 pint of water, 1 glass of port wine, a little grated lemon peel, 4 pounds of cloves, 2 tablespoonfuls of lemon juice, sugar to taste. Stone the cherries and pound the kernels in a mortar to a smooth paste, put the butter and flour in a sauce-pan, stir them over the fire till of a pale brown, then add the cherries, the pounded kernels, the wine and the water; simmer these gently for 1-4 hour or until the cherries are quite cooked, and rub the whole through a hair sieve, add the other ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce, to serve with boiled batter pudding, and when thus used, should be sent to the table poured over pudding. 20 minutes to 1-4 an hour to boil. Sufficient for 4 or 5 persons. |
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