The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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360                                  SWEET SAUCES.
Boiling Sauce.—One handful of parsley, 2 sweet lemon verbena-leaves, 1-2 lemon, 1 carrot, all chopped fine. 1 soupspoonful pepper corns, 1-2 soupspoonful cloves, 1-4 good wine-vinegar, 3-4 water, salt; for serving hot or cold, on a_ny kind of boiled fish. Boil a few minutes, put in the fish and simmer till done.
Vanilla Custard Sauce.—1-2 pint of milk, 2 eggs, 3 ounces sugar, 10 drops essence of vanilla. Beat the eggs, sweeten the milk, stir these ingredients well together and flavor with the essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug or pitcher in a saucepan of boiling water and stir the sauce one way until it thickens, but do not allow it to boil, or it will instantly curdle; serve in a boat or tureen separately with plain bread or any other kind of dry pudding. Essence of bitter almonds or lemon rind may be substituted for the vanilla when they are more in accordance with the flavoring of the pudding with which the sauce was intended to be served. To be stirred in the pitcher lor 8 or 10 minutes. Sufficient for 4 or 5 persons.
Our Moihlr's Sauce.—Beat the yolk of an egg, add 1-2 cup of water, 1 cup of sugar, 1-2 cup of butter; put into a sauce pan and stir over the fire till it is clear and thick. Flavor with vauilla.
Arrow Root Sauce for Puddings.—Mix a small teaspoonful of arrow root with a iittle cold water and boil a large teacupful of sherry or raisin wine with sugar enough to sweeten it. Mix the arrow­root with this and pour over the pudding. It is an improvement to rub a lump or two of the sugar on lemon peel.
Bcrnt Cream Sauce.—Put 2 spoonfuls of sifted sugar on the fire in a small sauce pan, stir it, and when quite brown pour slowly in a gill of thin cream, stirring all the time. To be used as a sauce to cus­tard or batter pudding.
Any Kind of Fruit Meringues.—Fill an earthen pudding dish nearly to the top with any kind of stewed fruit, rather moist, then whisk to a foam the whites of 6 eggs and 6 spoonfuls of white sugar, then with a spoon lay the froth evenly over the fruit, set the dish in a moderate oven and bake for 30 minutes; at same time blanch and beat to a pulp the kernels of the fruit and stir it into the frost­ing- It improves its flavor.
Apple Jam (California).—Equal quantities of sugar and good sour apples; pare, core and chop the apples fine, make a good clear syrup of the sugar, add the apples, juice and grated rinds of three lemons and a few pieces of white ginger also grated; boil until the apples looks clear and yellow. On no account leave out the ginger.
Oranges Filled with Jelly—A beautiful supper dish.—Take some very ripe, plump oranges, and with the point of a small pen-