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Sweet Sauces (Many recipes under Sweet)
Many recipes under Sweet Dishes and Sweet Puddings have sauces of their own; see also French Fruit Syrups, under Jams and Jellies, for other Sweet Sauces.
Almond Sauce. As used for German Pudding, see Sweet Puddings. Blanch and skin 1 oz. of sweet Jordan almonds and only three bitter almonds. Pound them in a mortar with a little orange - flower water. Pound thoroughly, no lumps, and put into a stewpan with a gill of cream and 2 raw yolks of egg. Whisk the sauce over a slow fire till cooked.
Almond Sauce. See "Podagra" and "Michael Angelo" Puddings, under Sweet Puddings, for other almond sauces.
Apricot Sauce (as for Lady Caledon's and for Embley Puddings). 2 tablespoonfuls of apricot jam, 2 ozs. of sugar, 1 glass of white wine; all mixed and warmed 5 minutes over the fire. Marmalade sauce is made the same way, but you measure the marmalade after passing it through a sieve. For another Apricot Sauce, see Madeira Pudding, under Sweet Puddings. Baba Sauce. See Rum Sauce.
To make the Brandy Butter quickly, it should be done in a warm kitchen, and look like firmly whipped cream.
For a boatful use 2 ozs. of butter well squeezed in a cloth; then work in well 2 ozs. of finest powdered sugar, added gradually, and worked with a wooden spoon. By degrees add a wineglassful of brandy, if put in too fast this will curdle and spoil the sauce, but properly added it helps to make it look white. To serve with Plum Pudding. It is sometimes made stiff enough to cut in blocks and so handed round with the pudding.
Brandy Butter is also used in Paris Cake (see Cakes). Set on ice till wanted.
For chocolate-flavoured Brandy Butter, see Paris Cake, under Cakes. Brandy Custard Sauce.
Strain 3 yolks of egg into nearly 1½ pt. of warm milk, in which 1 oz. of sugar is dissolved. Pour the milk gently to the yolks, and put all back into the saucepan and stir till thick; then add a spoonful of cognac.
Brandy Sauce (Cold) for Plum Pudding.
To 1½ ozs. of butter melted in the oven, add the yolk of an egg, mix well for some minutes in a basin, then add 2 spoonfuls of sifted sugar and pour in 2 or 3 spoonfuls of brandy very gradually.
Caramel Sauce.
Ingredients in following proportions: ¼ lb. white sugar to tablespoonful of water, reduce in a sugar burner till coloured a light gold; if reduced longer it will be bitter. For Caramel Pudding, see "Portuguese Cream," under Cream - Sweet Dishes, for which this sauce is also used. "Chantilly Cream."
So often used as a Sweet Sauce, is the same as Italian Cream, No. 1, see Cream, under Sweet Dishes.
Cherry Sauce. See Fresh Fruit Syrups, under Jam and Jellies. Chocolate Sauce. No. 1. (Cataldi.) This requires the yolk of 1 egg, the white of 3, some chocolate (not too much) and some sugar.
Break the yolk of an egg into one stewpan, and the whites of 3 into another stewpan; sweeten the yolk of egg to your taste, add to it some grated chocolate, and stir it in the bain-marie whilst you whip up the 3 whites with an iron whisk, in a very gentle heat, to a stiff froth. Then mix all together.
Whip well together, and, when hot and light, serve in a sauce boat with any light baked or steamed pudding.
Chocolate Sauce. No. 2. (Sherwood.) With some very good vanilla chocolate, grated, flavour to taste 1/½ a teacupful of cold milk and a teaspoonful of sugar. Put it to melt by the side of the fire. Stir till all is smooth, i.e., 15 minutes of more. It should not boil, only get quite hot. Whip a teacupful of thick cream till quite stiff in a basin (or make instead a custard with 4 yolks of egg, if eggs are plentiful and cream is scarce), add the mixture when cold very gradually to it, having previously put it through a tammy; whisk it on well to the last moment till you send it up in the sauce-boat.
This is also called Chocolate Custard Sauce and used with Ground Rice steamed (see Sweet Dishes), and is similar to sauce for Chocolate Custard, see Custard - Chocolate, also under Sweet Dishes.
Cream Sauce.
This goes well with Plum Pudding, Amber Pudding, and Hamburg Pudding, see Sweet Puddings. ¼ lb. fresh butter: 2 ozs. castor sugar: 2 bitter almonds blanched and pounded: 1 wineglassful of brandy. All beaten to a cream before the fire. Currant Jelly Sauce for Puddings.
Currant jelly melted and thickened with a little arrowroot and a little lemon juice added.
Custard Sauce. No. 1. German. (Miss "Paula" Schuster. 1885.) 1 pt. of milk, some sugar, and vanilla-pod are boiled together; 6 yolks of egg have been beaten up, into them gradually beat the hot milk, &c. When all are mixed pour all back into the saucepan and put in the bain-marie, and beat again for a long time, then pass it through a sieve. Custard Sauce. No. 2. Whisked. (Mrs. Wellington.) Take 3 yolks of egg, a little cream in a teacupful of milk, 2 tablespoonfuls of sugar, 1 dozen sweet and 1 single bitter almond, all 13 almonds pounded and passed through a sieve; whisk all these good things together in a bain-marie till the sauce thickens. If you have no almonds, use 2 drops of essence of peach kernel or "stick" vanilla. Rub the iron whisk with lemon juice before using, or it will give an unpleasant taste to the sauce. If this sauce is served cold, add a teacupful of well-whipped cream. Serve with baked "Nudels" and "Petits Choux" (see Sweet Dishes). Custard Sauce. See under Sweet Dishes, Sponge - Lemon Caramel. Froth Sauce. German. (Mrs. Weston.) A British version of it.
Put a wineglassful of cooking sherry or light hock into a little pan, add 1 egg and 3 lumps of sugar, whisk it over a slow fire or in a pan of boiling water till it comes to a stiff froth. It must not come near boiling, be in fact not more than new - milk warm. When the bottom of the pan is hotter than you can touch with the finger, it is ready. If not cooked enough, it becomes sloshy again and tastes unpleasantly of egg; but if cooked too much, it turns to a bad custard.
Frothed Sauce (as used for Brown Bread Pudding, No. 5, under Sweet Puddings). A wineglassful of sherry, the third of a wineglassful of warm water, 2 spoonfuls of sugar, 2 yolks of egg, all whisked in the bain-marie, 3 whites whisked alone to a stiff froth and just added to mix and warm.
Fruit Syrups - Fresh, for Pudding Sauces. See Jams, Jellies, &c. Fruit Sauce. - Cataldi says: "Fruit sauce for puddings is much improved by having a little wine it it - cooking sherry is better than light claret. The sauce is merely fresh melted strawberry or currant jelly (see Jams, Jellies, &c.) or apricot jelly with sherry, and sweetened to your taste."
German Sauce. No. 1. (Miss Byrom.) Take ½ pt of white wine, Rhenish hock, or that description of wine; also, the yolks of 3 eggs well beaten separately in a clean basin, and sweetened to your taste with powdered loaf sugar. Put all into a jug, the wine first, to prevent the eggs from adhering to the sides, and place the jug in a saucepan of boiling water, and keep it there whilst the sauce is whipped to a complete froth with a whisk. If the water gets cool before the sauce comes to a froth, add more boiling water. It will be done enough when the outside bottom of the jug is too hot to touch with a finger. The sauce to be made the last thing, only just before it is wanted. It may be poured over the pudding, or served in a sauce tureen. The chief cause why this sauce fails in England is that we use too strong a hock, and hock and water is not so good as a light hock.
German Sauce. No. 2. (Cataldi.) This is the same as Sabaglion Sauce.
Ginger Sauce. See Ginger Pudding, No. 1, under Sweet Puddings, for this sauce. Italian Cream, No. 1 (see Cream, under Sweet Dishes), makes an excellent sauce for many dishes.
Lemon Sauce.
Rub all the rind off a large lemon on sugar; pound the sugar, and add the juice of the lemon strained to it; add more sugar, ½ lb. in all. Boil it, adding a piece of butter rolled in flour.
For another Lemon Sauce, see Golden Pudding among Sweet Puddings. Maraschino Sauce. See end of Marie Louise Pudding among Sweet Puddings. Marmalade Sauce. See Apricot Sauce.
Middleton Sauce. (Mrs. Backhouse.) The yolks of 4 eggs to ½ pt. of thin cream, sweetened, mixed and cooked as for custard, add a little grated lemon peel, and ½ a glass of sherry made hot; all whisked to a froth.
Mrs. Wellington's Sauce. (1880.) To use when eggs are scarce.
A handful of good lump sugar put into a small stewpan, and just covered with cold water, add 1 clean egg shell. Let it come to the boil, and boil gently for some time. Skim off all specks, &c., that rise, and pass the syrup through clean muslin into a jug. Having washed the pan, put into it a good tablespoonful of red currant jelly, the thin rind of ½ a lemon, and the same of 1½ an orange. To this add the syrup, and boil till the jelly has dissolved, stirring all the time. Flavour if approved with Maraschino or Noyau. Strain and serve hot or cold, in a sauce-boat.
This is good with Rice Pudding, No. 4 (see Sweet Puddings). New Forest Sauce for Plum Pudding. (Mrs. Procter.) ¼ lb. of fresh butter well squeezed in a cloth, ¼ lb. of castor sugar, to be beaten up together with a wooden spoon till quite white and light; beat them in a pan of hot water, or the sauce will taste raw. Add 1 tablespoonful of brandy and 2 of white wine (sherry) and a very little nutmeg. The wine and brandy should be added by degrees, beat all till thoroughly mixed. Much depends upon the sugar being very finely pounded. Serve this up in a sauce boat as cold as possible, not poured over the pudding. It is excellent for plum pudding.
Noyau Sauce. ½ lb. of sugar to ¼ pt. of water, boiled to a clear, but not to a thin, syrup; 2 drops of cochineal to colour, added when the syrup is all but cold; lastly, flavour it with ½ teaspoonful of Noyau.
This sauce is used for Brown Bread Pudding, No. 4, see Kissingen Sweet Puddings. Orange Sauce. See Soufflé - Orange, No. 1, under Sweet Dishes. Orange Syrup Sauce for Puddings. 2 ozs. of sugar covered with water, let it boil till clear, skimming all the time. Then add the strained juice of 6 oranges, and, if liked, a few drops of lemon juice; skim again well, and use it hot or cold as preferred.
Currants, cherries, or raspberries, also make good syrup sauce. (For Fresh Fruit Syrups, see Jams, Jellies, &c.) Podagra Sauce. See Podagra Pudding, under Sweet Puddings. Portuguese Cream Sauce. (Mrs. Weston.) See Portuguese Cream, under Sweet Dishes - Cream.
Prune Sauce. See Prune Pudding, under Sweet Puddings. Pudding Sauce, a Substitute for Cream.
Beat the yolks of 2 new - laid eggs and strain into 1 pt. of milk; sweeten with 2 knobs of sugar, put it on the stove and stir till it is as thick as common cream; flavour to taste. Regent Sauce.
A glassful of white wine, the grated rind and the juice of half a lemon, 2 ozs. of sugar made into a syrup.
Rum Sauce. No. 1. For a Baba or a Brioche. (1885.) This rum sauce is handed in a bowl with a baba the first day hot, and does cold over slices of the baba for re-appearance at luncheon next day. 2 tablespoonfuls of cream must just come to the boil in a little pan on the stove or in the bain - marie. Take the pan off, and beat in 2 yolks of egg with 5 or 6 lumps of sugar. Put back on the stove. Whisk half an hour still in the same pan in the bain-marie. One-third of a small tumbler of rum warmed, is added to flavour. This sauce is much less cloying than the ordinary maraschino syrup of the French cooks.
Rum Sauce. No. 2. For Baba or Brioche. (Mrs. Gordon.) Make a custard with the yolks of 3 eggs (no whites), teaspoonful of sugar, 2 tablespoonfuls of milk, 1 tablespoonful of cream, 1 teaspoonful of rum, whip all over the fire in a bain-marie pan in hot water until thick. Then put in a cool place to get quite cold and set.
Whip ½ pt. of cream to a stiff froth, adding gradually a tablespoonful of rum and 1 dessertspoonful of sugar, add this to the cold custard and put it in the refrigerator for 20 minutes, then serve. [In this recipe you may omit the first tablespoonful of cream, and use 1 tablespoonful of rum where this says a teaspoonful.] Sabaglion Sauce "à la Rose." (Cataldi.) Have the yolks of 2 eggs and a spoonful of white sugar, well mixed with a wooden spoon, over a gentle fire. In another stewpan have, in a gentle heat, 4 whites of egg, thoroughly well whipped up.
Mix both the yolks and the whites together and colour a delicate rose with cochineal, and flavour with rose water or orange - flower water. Beat all well up till quite firm and light, over a gentle fire in a bain-marie. Whip on till you put the sauce into the sauce-boat; or you can smother the pudding in it.
Savarin Syrup Sauce. See Savarin Cake, No. 2, under Sweet Dishes. Schaum Sauce. No. 1. 1 whole egg and 1 white are broken into a bain-marie pot, with 1 tablespoonful of milk and 1 teaspoonful of powdered sugar; strain it, beat it in the bain - marie and whisk in gradually 2 tablespoonfuls of sherry (sweet, not dry, wine), for 10 minutes. Schaum Sauce. No. 2. 4 yolks of egg in a small deep stewpan; add 2 ozs. sifted sugar, a glass of sherry or brandy, a little lemon juice and grated peel, and 1 grain of salt. A dessertspoonful of cream may be added.
Whisk the sauce over a moderate heat, taking care to set the saucepan which contains the mixture in another of larger size, in which is a full inch depth of hot water. As soon as it is a well-set creamy sauce pour it into a very hot silver sauce-boat or over the pudding.
Vanilla Custard Sauce. See "Nudels," No. 2, under Sweet Dishes. Wine Sauce. No. 1. For Puddings.
To 1 tablespoonful of flour mix in a little wine gradually, adding a glassful in all. Let it boil 5 minutes, then add ½ oz. of butter and a tablespoonful of brown sugar, pass through a strainer and serve hot. This sauce goes with Black Cap or with Fig Puddings (see Sweet Puddings).
Wine Sauce. No. 2. For Baba or Savarin. See Savarin Cake, No. 2, under Sweet Dishes.
Wine Sauce. No. 3. See Sultana Pudding, No. 2, under Sweet Puddings. CAKES, &c.
BISCUITS (PLAIN) Balmoral Dessert Biscuits. (From H.M. the Queen's baker, Balmoral Castle. 1856.) These are not thicker than Passover Cakes, and very "short." 1½ lb. of flour, 1 oz. butter, 4 yolks of egg, only 2 whites. Mix the above into a stiff paste; roll out very thin, and cut into round shapes, size of top of a teacup, with a wavy-edge pastry cutter. Bake in a slow oven. The biscuits should be quite thin, blistered all over but not browned, and not pricked. The blisters are the same colour as the biscuits, not darker.
They are only good when quite fresh from the oven.
Balmoral Dry Dessert Biscuits. (1857.) These are the size of the top of a breakfast cup, but have plain edges and the centres pricked, and are thicker than Passover cakes. 7 ozs. flour, ½ oz. butter, ¼ oz. salt, 1 egg, 3 tablespoonfuls milk. Mix all into a stiff paste, roll it out very thin, and cut into round shapes with a round plain cutter about 3 inches across. Bake in a quick oven.
Captain's Biscuits (thin). (Mrs. Griffiths, Confectioner, Torquay.) A soupçon of soda improves all thin biscuits. 1½ lbs. flour, 2 ozs. butter, ¼ pt. new milk.
The butter must be rubbed into the flour. Make a sufficient space in the flour to hold the milk; mix flour, butter, and milk thoroughly together, for attention to this makes the dough "short." Then lay the dough on the brake,* and keep pressing the staff till the dough is quite smooth; roll it out in very thin sheets, and mould it into biscuits, do not use a cutter. Place 3 together, and press them on both sides with a docker. CAKES, &c.
Place the biscuits on a thick tin, and bake in a quick oven. If they colour too soon on one side, turn them.
Carlton Biscuits.
A very stiff paste to be made of flour and skimmed milk, very well kneaded and rolled out as thin as possible and then baked in an oven not too hot. Coffee Biscuits. (Miss Duckworth.) Melt 2 ozs. of butter, add 1 lb. of flour and enough cold milk to mix; add also a little salt. Beat with the brake,* roll out very thin, and cut into shape with a cutter; remember to prick them very well.
They are like baker's coffee biscuits, 4 inches long, rather more than 1 inch wide and notched at the edges.
Bake them a nice brown in a very hot oven.
Make them fresh for dessert every day, just in time to send the biscuits up cold; they must not be sent up before dinner, for freshness is their great merit. Greencroft Biscuits. (1889.) Shaped in large irregular flakes. 1½ lb. flour, 1 oz. butter, a pinch of salt. Rub the butter into the flour, and mix with milk into a smooth paste. Beat the paste from 5 to 10 minutes with a rolling pin; all depends on this beating. Let it then stand half-an-hour. Break into irregular pieces and roll out as thin as possible. Prick much, and bake in a quick oven. Do not cut all alike. Have them large, in any shape they happen to come when rolled out, with irregular edges.
Lady Clark's Dry Dessert Biscuits. 7 ozs. flour, ¼ oz. butter, ½ of the white of 1 egg, a little salt, mixed with water into a stiff paste, beaten well with a rolling pin, cut with a cutter, pricked, and baked in a quick oven.
Oatcake. No. 1. (J. Emslie. 1893.) Ingredients; ½ lb. of fine oatmeal freshly ground and kept from the air, a pinch of salt, ½ a teaspoonful of baking powder, and as little cream† as possible - only just enough to make it into a dough. Too thick cream does not do. Roll it out as thin as possible, and cut it into three-cornered pieces. Put it on the girdle to set. It must not be turned over or it will be tough, but put it on a toaster in front of the fire to brown the top side, toaster sloping towards the fire. To use again it must be re-toasted and sent to table warm. If baked in an oven oatcake will be hard. If without cream, use water with a bit of butter previously melted in it; milk would make flinty cakes.
It has no merit if it does not eat short and crisp, but must not be buttery. Oatcake - Scotch. No. 2. 2 breakfastcupfuls of oatmeal, put into a wooden bowl. Pour over it about a teacupful of boiling water, and stir it with a "spurtle" (a porridge stick). *A brake, staff and docker are used by Scotch biscuit makers for kneading and pricking the very stiff dough required for biscuits. † Oatcake should be mixed with cream to eat "short." CAKES, &c.
As soon as it can be touched, stir it with the hand. Turn it out on the pastry board and work it quickly and as little as possible. Roll out with a notched rolling pin,* adding more oatmeal if too moist. When rolled thin enough, divide it in 3 and put the pieces on the girdle which should not be too hot. When done enough to be easily moved, take the pieces off and rub a little oatmeal over them. This gives a nice white, floury look. Put them back on the girdle till they curl up, when they should be put before the fire to toast (the smooth side to the fire). Oliver Biscuits. (Beechwood.) 2lbs. of flour, a little salt, 4 ozs. butter, 2 eggs well beaten; mixed with hot milk. Roll the paste extremely thin, and cut it into biscuits with a biscuit pricker. If not well pricked, the biscuits will blister.
Our Tillypronie Cream Biscuits.
Baked just before they are wanted. 1½ lb. flour, a pinch of salt, as little cream as is possible to make into a paste. Roll out as thin as a sheet of writing paper, on a marble slab. Prick well all over. Cut with cutter size of top of a breakfast cup, and bake in a quick oven. They should blister. (This recipe is marked "better than Passover cakes.") "Passover Cakes." (Beechwood.) These are the same mixture as Our Cream Biscuits, but the size of top of girdle almost. Not pricked. 1 lb. superfine flour makes 14 round cakes the size of a plate. Bake (to a nice brown) on a girdle, turning the cakes when they begin to blister on one side; the baking will take 5 minutes. "Straws" (for Dessert). (Birk Hall.) ¼ lb. of flour, rub into it ½ oz. of butter, adding a pinch of salt. Mix all with a little milk into a stiff paste. Beat well with the biscuit brake, † roll out as thin as possible. Cut like cheese straws, bake in a slow oven till crisp and brown - 5 or 6 minutes will do. * This leaves a criss-cross pattern on the side rolled. † See footnote to Captain's Biscuits.
Almond Biscuits. No. 1.
BISCUITS (SWEET) 3 eggs, weight of 2 in flour, sugar, almonds put in whole at the last, unblanched, and a small pinch of salt. Stir all together.
Butter a baking sheet, and put the mixture on, use a moderate oven; take out, turn, and put in again for a few minutes. Cut in pieces and put on white paper in a tin to keep. Almond Biscuits. No. 2. Cataldi's "Tranches aux Amandes." ¼ lb. sweet almonds, ¼ lb sifted sugar well pounded and mixed with the almonds. Now to 10 ozs. of flour add 2 ozs. of butter, the yolks of 2 eggs and the whites of 4; these 4 ingredients are to be added to the pounded sugared almonds. Make all into a paste, cut with a crescent-shaped cutter and bake a light brown. Carraway Biscuits. (Embley. 1879.) To 1 lb. of flour add half the weight of butter and of sugar, and carraway seeds to your taste.
Mix up well with a little milk, roll out very thin, prick, cut into shape, and bake in a quick oven.
Carraway Sweet Water Biscuits.
Put 1lb. of flour, 3 lumps of sugar, and a piece of butter about the size of a walnut into as much boiling milk as will work it into a stiff paste; add a few carraway seeds, put it into a cool place for about 1 hour.
Take small pieces of the paste about the size of a hazel nut and roll out each piece as thin as a wafer, prick with a biscuit pricker and sift some fine sugar over them. Bake in a slow oven. "Copeaux." See "Sweet Chips." "Dead Men's Bones," or "Frog's Bones." (Cataldi.) Dessert biscuits, either round, ratafia shape, or long, and glazed outside; should be very crisp. 5 ozs. flour dried and passed through a sieve, ¼ lb. sugar. Whip up alone in a basin the whites of 3 eggs, then add the flour and sugar. Flavour with pounded vanilla. Drop through a funnel on to a baking tin, let them rise a little before the fire; then bake. Ginger Biscuits. (Mrs. Sherwood.) Rather thin and pale brown, fluted round edges.
Take 12 lb. of flour and 3 ozs. of butter rubbed with it as if making pastry, add 5 ozs. pounded sugar and ½ oz. ginger. When all are mixed, add 2 yolks and 1 white of egg and mix into a stiff paste. Roll out as thin as possible and cut with a cutter. Bake in a slow oven 5 or 6 minutes till crisp and brown enough. Rock Biscuits. (Miss Heywood, Acresfield. 1888.) Break 2 eggs on ½ lb. of pounded loaf sugar, beat for 20 minutes with 2 forks, add a few chopped almonds, then add ½ lb. flour.
Drop the mixture with forks on buttered tins so as to look rocky, and bake. This quantity should make 28 cakes.
Sponge Biscuits. (1891.) Made in small buttered moulds.
Weigh 2 eggs in their shells, and use the same weight each of butter, sugar, and flour. Flavour with orange flower water, 1 tablespoonful vanilla or 3 drops of BISCUITS (SWEET) essence of lemon.
First beat butter and sugar to a cream, then beat in first 1 whole egg then another, just as for a pound cake, then gently strew in the flour and mix it with an iron spoon. Spoon the mixture into the moulds. Lay long strips of candied orange peel on top of each. Bake a good brown in a moderate oven. "Sweet Chips" or "Copeaux."
First cousin of "Dead Men's Bones," but not quite so hard. They are shaped in long curls like loose shavings.
Beat up the whites of 4 eggs, then add ½ lb. sugar, ¼ lb. flour, and a little orange flower water, and mix all well together. Pour on a baking sheet. When baked, cut in strips and twist round a skewer before they get cold. Wafer Biscuits to eat with Ices. 2 tablespoonfuls of sugar and 1 of flour, 1 egg; mix all together and put on a baking board. Bake in a moderate oven. When done cut any shape. Wafers for Ices. See also under Dessert Cakes.
Watford Water Biscuits.
These are the size of the top of a breakfast cup, very thin, and of a most engaging brown colour.
Put ½ lb. of flour in a basin and thoroughly well mix with it a teaspoonful of ground ginger.
Boil about 2 tablespoonfuls of milk; melt in it 2 ozs. of sifted castor sugar, and 1 oz. of fresh butter; when melted and mixed add this gradually to the flour and mix to a stiff paste. Cut into pieces the size of a walnut, then let them get quite cold; afterwards roll out as thin as possible, and cut with a large cutter; put the cakes, well pricked all over with a fork, on a baking sheet, and bake in a slow oven. Half a teaspoonful of carraway seeds may be added if you like.