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Pudding Sauces: Sauce

Orange Sauce. 2 tablespoonfuls butter, Yolks 4 eggs, 3 tablespoonfuls powdered sugar, cupful thick cream, cupful orange juice, Grated rind 1 orange.

Cream the butter and whip the sugar into it, put in a double boiler, add the yolks of eggs well beaten with the cream, stir constantly till it is like a thick custard, then take from the fire, and blend in orange juice and rind.

Fruit Sauce. cupful sugar, 1 cupful boiling water, 1 tablespoonful arrowroot, can any preserved fruit.

Boil sugar and water together, add the fruit, which may be anything you happen to have strawberries, peaches, apricots, raspberries (red), or quinces will make a nice sauce.

Cook in the sirup a few minutes, then press the pulp through a potato ricer, put back on the fire in a saucepan; when boiling, thicken with the arrowroot dissolved in cold water, beat till thick and creamy. This sauce may be served hot with any hot pudding, or when thoroughly chilled it is nice with cold rice or vanilla ice cream.

Hard Sauce. cupful butter, 1 cupful powdered sugars Little nutmeg.

Beat butter well, stir in slowly sugar, and beat to a cream. Pile on a plate, and grate over a little nutmeg.

Keep cool.

Strawberry Sauce. 1 tablespoonful butter, 1½ cupfuls powdered sugar, White 1 egg, 1 pint mashed strawberries.

PUDDING SAUCES Beat butter to a cream. Add gradually sugar and the whites of eggs. Beat till very light, and just before serving add strawberries.

Soft Custard. 2 cupfuls scalded milk, Yolks 4 eggs, 2 tablespoonfuls sugar, teaspoonful salt.

Cook over hot fire till it will mask the spoon, strain, cool, and flavor.

Some puddings are improved by having the sugar browned as for caramel sauce. Maple Sauce. 1 pound maple sugar, cupful water, Whites 2 eggs, cupful thick cream, 1 teaspoonful lemon juice.

Boil water and sugar till it will spin. Whisk boiling hot into the beaten whites of eggs, add cream and lemon juice.

Crême d'Amande Sauce (French recipe). 2 cupfuls sweet cream, 2 ounces sweet almond, 2 drops extract bitter almond, cupful powdered sugar, 1 teaspoonful rose water.

Chop almonds which have been blanched and browned in the oven, pound them very fine. Add sugar, almonds, and rose water to the cream.

Beat until the sauce is very light.

Aigre Diouz (French recipe). 2 cupfuls sour cream, Juice and grated rind 1 lemon, Sugar to taste.

Beat hard and long until the sauce is very light.

Currant-Jelly Sauce. cupful currant jelly, Whites 3 eggs, cupful powdered sugar, + cupful thick cream.

Beat the whites of eggs to a stiff froth, add sugar by degrees, and beat well. Soften the jelly by heating in a bowl set in hot water. When soft enough to drop from a spoon, beat it into the eggs and sugar. Add the cream. Stir in 2 tablespoonfuls jelly cut in dice, and serve.

Lemon Sauce. 1 cupful sugar, cupful water, Rind and juice 2 lemons, Yolks 3 eggs.

Boil the water, sugar, juice, and rind of lemons all together ten minutes. Beat the yolks of eggs. Strain the sirup, stir the eggs into it, set the saucepan in boiling water, and beat rapidly until thick and smooth; remove from the water, and beat five minutes.

Orange Sauce. 1 cupful sugar, 1 cupful water, teaspoonful cornstarcli, cupful orange juice, Juice 1 lemon, 1 cupful orange pulp.

Make a sirup of sugar and water, and thicken with cornstarch. Take from the fire, cool, add orange juice, juice of lemon, and orange pulp.

Serve ice cold.

Vanilla Sauce. 1 cupful sugar, 1 cupful water, 1 apple, Pinch cinnamon, teaspoonful McIlhenny's Mexican Vanilla, teaspoonful arrowroot, 1 cupful whipped cream.

Mix the sugar and water, and put over the fire. Peel and core the apple, slice, cut into dice, and put at once in the hot sirup. Simmer gently until soft. Take out, thicken the sirup with arrowroot, cook five minutes, strain, add whipped cream. Egg Sauce. 3 eggs, MRS. CURTIS'S COOKBOOK (Cold Sauces) 1 cupful sugar, 1 teaspoonful McIlhenny's Mexican Vanilla.

Separate the eggs and beat the yolks till thick and lemon-colored, adding the sugar gradually. Whip the eggs to a stiff froth, blend with the yolks, flavor with the vanilla, and serve ice cold.

Whipped-Cream Sauce. 1 cupful double cream, cupful powdered sugar, White 1 egg, 1 teaspoonful McIlhenny's Mexican Vanilla.

Beat the cream till perfectly stiff, adding the sugar gradually. Blend in the white of egg beaten to a froth, flavor with the vanilla, and serve cold.

Jelly Sauce.

Yolks 3 eggs, cupful powdered sugar, 2 cupfuls hot milk, 1 tablespoonful gelatin, 1 teaspoonful McIlhenny's Mexican Vanilla.

Beat the yolks of eggs till very thick, adding the sugar gradually, pour over it the milk, cook to a creamy custard, then add the gelatin dissolved in a little cold water, and flavor with vanilla.

Pistachio Sauce. 1 cupful sugar, 1 tablespoonful cornstarch, 2 cupfuls boiling water, 1 teaspoonful pistachio, cupful chopped pistachio nuts.

Boil the sugar and water together five minutes, thicken with cornstarch dissolved in cold water, flavor with pistachio, and stir in the nuts, and chill. If desired, this sauce may be served hot with a hot pudding.

Creamy Sauce. 1 teaspoonful butter, 2 cupfuls powdered sugar, 1 egg, cupful thick cream, 1 teaspoonful McIlhenny's Mexican Vanilla.

Rub to a cream butter, sugar, and egg, add cream and vanilla. If it should separate, set it over hot water and stir until smooth again. Keep on ice till wanted.

Plain Hot Sauce. 2 cupfuls water, 1 cupful sugar, 1 tablespoonful cornstarch, 1 teaspoonful butter, 1 lemon.

Boil sugar, and water, stir in cornstarch, wet with water, butter, 1 lump of sugar well rubbed on lemon rind, or any flavoring preferred.

Care must be taken to cook cornstarch well or it will taste raw.