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Classic
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page 212
STRAWBERRY SAUCE.
Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of
strawberries mashed till juicy.
(Canned berries may be substituted for fresh ones). Beat the butter and sugar to
a cream then stir in the berries and the beaten white of an egg.
VINEGAR SAUCE.
One and a half cups sugar, one and a half table-spoons flour in a little water,
two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour
over this one and a half pints boiling water, and boil ten minutes; just before
taking from stove add one dessert-spoon of butter.--Mrs. G. W. Collins, Urbana.
WHIPPED CREAM SAUCE.
Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to
taste; place pudding in center of dish, and surround with the sauce;
or pile up in center and surround with molded blanc-mange, or fruit
puddings.--Mrs. Geo. Bever, Cedar Rapids, Ia.
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