|Lemon Sauce I |
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.
|3/4 cups sugar||2 teaspoons butter|
|1/4 cup water||1 tablespoon lemon juice|
| Lemon Sauce II |
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.
|1/2 cup sugar||2 tablespoons butter|
|1 cup boiling water||11/2 tablespoons lemon juice|
|1 tablespoon corn-starch or||Few gratings nutmeg|
|11/2 tablespoons flour||Few grains salt|
| Lemon Sauce III |
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.
|1/3 cup butter||1/3 cup boiling water|
|1 cup sugar||3 tablespoons lemon juice|
|Yolks 3 eggs||Few gratings lemon rind|
| Vanilla Sauce Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg. |
| Molasses Sauce |
Boil molasses and butter five minutes; remove from fire and add lemon juice.
|1 cup molasses||2 tablespoons lemon juice or|
|11/2 tablespoons butter||1 tablespoon vinegar|
| Cream Sauce I |
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
|3/4 cup thick cream||1/3 cup powdered sugar|
|1/4 cup milk||1/2 teaspoon vanilla|
| Cream Sauce II |
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.
|1 egg||1/2 cup thick cream|
|1 cup powdered sugar||1/4 cup milk|
|1/2 teaspoon vanilla|
| Yellow Sauce I |
Beat eggs until very light, add sugar gradually and continue beating; then flavor.
|2 eggs||1 teaspoon vanilla or|
|1 cup sugar||1/2 teaspoon vanilla and|
|1 teaspoon brandy|
| Yellow Sauce II |
Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.
|2 eggs||1 cup powdered sugar|
|3 tablespoons wine|
| Orange Sauce |
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.
|Whites 3 eggs||Juice and rind 2 oranges|
|1 cup powdered sugar||Juice 1 lemon|
| Strawberry Sauce |
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.
|1/3 cup butter||1 cup powdered sugar|
|2/3 cup strawberries||White 1 egg|
| Creamy Sauce I |
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.
|1/4 cup butter||2 tablespoons milk|
|3/4 cup powdered sugar||2 tablespoons wine|
| Creamy Sauce II Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency. |
| Foamy Sauce I |
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.
|1/2 cup butter||1 egg|
|1 cup powdered sugar||2 tablespoons wine|
| Foamy Sauce II |
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.
|Whites 2 eggs||1/4 cup hot milk|
|1 cup powdered sugar||1 teaspoon vanilla|
| Chocolate Sauce |
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.
|2 cups milk||2 tablespoons hot water|
|11/2 tablespoons corn-starch||2 eggs|
|2 squares unsweetened chocolate||2/3 cup powdered sugar|
|4 tablespoons powdered sugar||1 teaspoon vanilla|
| Sabyon Sauce |
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.
|Grated rind and juice 1/2 lemon||1/3 cup sugar|
|1/2 cup white wine or||2 eggs|
|1/4 cup Sherry|
| Hard Sauce |
Cream the butter, add sugar gradually, and flavoring.
|1/3 cup butter||1/3 teaspoon lemon extract|
|1 cup powdered sugar||2/3 teaspoon vanilla|
| Sterling Sauce |
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.
|1/2 cup butter||1 teaspoon vanilla or|
|1 cup brown sugar||2 tablespoons wine|
|4 tablespoons cream or milk|
| Wine Sauce |
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.
|1/2 cup butter||3 tablespoons Sherry or|
|1 cup powdered sugar||Madeira wine|
|Slight grating nutmeg|
| Brandy Sauce |
Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.
|1/4 cup butter||Yolks 2 eggs|
|1 cup powdered sugar||Whites 2 eggs|
|2 tablespoon brandy||1/2 cup milk or cream|
| Caramel Brandy Sauce Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar. |
| Apricot Sauce |
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.
|3/4 cup apricot pulp||3/4 cup heavy cream|