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Classic
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page 211
PLAIN CREAM SAUCE.
One pint cream, three ounces brown sugar, and half a small nutmeg grated.
EVERY-DAY SAUCE.
To one pint boiling water, add heaping tea-cup sugar, table-spoon butter (see
general directions), pinch of salt, and table-spoon corn starch dissolved in
cold water; season with nutmeg or vanilla, boil half an hour, and if good and
well cooked it will be very clear.
Or to a table-spoon of currant jelly, add a table-spoon of hot water; beat well
and add to the above just before serving, omitting all other flavoring.
Or add a tea-spoon of raspberry syrup.
LEMON SAUCE.
Two cups sugar, two eggs, juice of two lemons, and rind if you choose; beat all
together, and just before serving add pint boiling water; set on stove and let
boil at once. Some add one-third cup butter and table-spoon corn starch.
MAPLE SUGAR SAUCE.
Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let
it simmer, removing all scum; add four table-spoons butter mixed with a level
tea-spoon flour, and one of grated nutmeg; boil for a few moments, and serve
with boiled puddings.--Mrs. Field, Brooklyn.
ORANGE HARD SAUCE.
Select a thin orange, cut the skin into six equal parts, by cutting through the
skin at the stem end and passing the knife around the orange to nearly the
blossom end; loosen and turn each piece down and remove the orange. Extract
juice and mix it with yellow sugar (prepared by dropping a drop or two of "gold
coloring" on white sugar while stirring it) till a ball can be formed, which
place inside the orange-peel and serve.
The "gold coloring" may be omitted.
Lemon sauce may be made in the same way.--Mrs. A. G. Wilcox, Minneapolis, Minn.
PINE-APPLE SAUCE.
Mix butter and sugar, flavor with pine-apple (or any other flavoring), form a
pyramid, and with a tea-spoon shape it like a pine-apple.
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