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Other Sweet Dishes: Sauce
CURRANT JELLY SAUCE Cook a cup of currant jelly with a cup of water until smooth; add a tablespoonful of lemon juice.
BREAD PUDDING, VIENNOISE 1 cup of fine soft bread crumbs 1 whole egg and yolk of an- 1/2 cup of dried currants other 1/2 teaspoonful of salt 1/4 cup of sugar 1/2 teaspoonful of cinnamon 1/4 cup of sugar cooked to car- I1/2 cups of milk amel 1/4 cup of boiling water Pour the boiling water over the caramel and let boil to a syrup; add the sugar, the milk and the eggs, beaten light. Mix the crumbs, currants, salt and cinnamon and combine the two mixtures. Turn into buttered-and-sugared molds. Let cook in a dish of water as a custard. Serve hot, turned from the molds, with Sabayon or hard sauce.
ORANGE SABAYON SAUCE Beat one whole egg and one yolk; gradually beat in one-third a cup of sugar. Set the dish over hot water, add the grated rind of an orange, one-third a cup of orange juice and one tablespoonful of lemon juice. Continue beating while the sauce thickens. When thick as a boiled custard, remove to a dish of cold water, to stop the cooking, and serve at once.
CHOCOLATE SOUFFLE 2 tablespoonfuls of butter 1/2 ounces of melted chocolate 2 tablespoonfuls of flour 1/4 cup of sugar 1/4 teaspoonful of salt 2 eggs 3/4 cup of milk Melt the butter and in it cook the flour and salt; add the milk and stir and cook until smooth and thick; add the chocolate, the sugar and the yolks of eggs, beaten light; lastly fold in the whites of the eggs, beaten dry. Bake as a custard. Serve hot, the instant it is done, with whipped cream sweetened and flavored with vanilla, or with frothy or Sabayon sauce. FROTHY SAUCE 1/3 cup of butter 1/3 cup of boiling water 2/3 cup of sugar 1 1/2 tablespoonfuls of wine or White of egg. beaten dry A teaspoonful of vanilla Cream the butter, beat in the sugar and fold in the white of egg; add the boiling water and flavoring. Mix and serve at once.
III A FEW SIMPLE HOT PUDDINGS SCALLOPED RHUBARB WITH MERINGUE Peel the rhubarb and cut into inch lengths. In a buttered dish put a layer of thin slices of sponge cake, and over this a layer of the rhubard; sprinkle with sugar, a grating of yellow orange rind and a few grains of salt; continue the layers until the dish is filled. For half a pound of rhubarb use about three-fourths a cup of sugar. Cover the dish and let bake about half an hour. Beat the whites of two eggs dry; gradually beat in two tablespoonfuls of sugar, then fold in two tablespoonfuls of sugar and spread over the pudding. Let bake about twelve minutes in a very moderate oven. BLUEBERRY BETTY Remove the crust from slices of stale bread. Put the bread, spread with butter, into a pudding-dish in layers, alternating with blueberries. Sprinkle the blueberries with sugar, a little salt, and, if desired, a grating of nutmeg. Have generous layers of blueberries. Squeeze over the whole the juice of half a lemon, or add two tablespoonfuls of water. Cover the dish, and let bake until the berries are tender. Then remove the cover, to brown the top. Serve with cream and sugar.
STEAMED GRAHAM PUDDING 1 cup of graham or of entire 1 egg wheat flour 1/2 cup of molasses 1/2 cup of white flour 1/2 cup of milk 1/2 teaspoonful of salt 4 tablespoonfuls of melted 1 teaspoonful of soda butter 1 teaspoonful of cinnamon, 3/4 cup of fruit mace and cloves, mixed Sift together the dry ingredients. Beat the egg; add the milk, molasses and butter and stir into the dry ingredients; add the fruit. Use for fruit, raisins, currants, citron, candied peel, chopped figs, dates or prunes, one or a combination of two or more. Steam two and one half hours. Serve with hard sauce.