The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Hot Puddings › Strawberry Sauce

Strawberry Sauce

1/3 cup butter 2/3 cup strawberries 1 cup powdered sugar White 1 egg Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed. Creamy Sauce I 1/4 cup butter 2 tablespoons milk 3/4 cup powdered sugar 2 tablespoons wine Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will by drop. If liquids are added too fast the sauce will have a curdled appearance.

Read next

← Orange Sauce (Whites eggs Juice and rind)Creamy Sauce II →