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Classic
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page 373
with any other flavoring; if flour is used in making them, it should boil in the
milk three or four minutes.
COLD LEMON SAUCE.
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar;
then stir in the juice and grated rind of one lemon; grate nutmeg upon the
sauce, and serve on a flat dish.
COLD ORANGE SAUCE.
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar;
then stir in the grated rind of one orange and the juice of two; stir until all
the orange-juice is absorbed; grate nutmeg upon the sauce, and serve on a flat
dish.
COLD CREAM SAUCE.
Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful
of sweet, thick, cold cream, flavor to taste. Stir well, and set it in a cool
place.
CREAM SAUCE, WARM.
Heat a pint of cream slowly in a double boiler; when nearly boiling, set it off
from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla
extract; stir it thoroughly, and add, when cool, the whites of two well-beaten
eggs. Set it on the fire in a dish containing hot water to keep it warm until
needed, stirring once or more.
CARAMEL SAUCE.
Place over the fire a sauce-pan; when it begins to be hot, put into it four
tablespoonfuls of white sugar, and one tablespoonful of water. Stir it
continually for three or four minutes, until all the water evaporates; then
watch it carefully until it becomes a delicate brown color. Have ready a pint of
cold water and cup of sugar mixed with some flavoring; turn it into the
sauce-pan with the browned sugar, and let it simmer for ten minutes; then add
half a glass of brandy or a glass of wine. The wine or brandy may be omitted if
preferred.
A GOOD, PLAIN SAUCE.
A good sauce to go with plain fruit puddings is made by mixing one cupful of
brown sugar, one cupful of best molasses, half a cupful of butter, one large
teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg,
grated, half a teaspoonful of cloves and cinnamon. When these are all stirred
together, add a teacupful of boiling water; stir it constantly, put into a
sauce-pan and let it boil until clear; then strain.
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