# Boston Cooking-School Cook Book/Chapter 24

Chapter XXIV. PUDDING SAUCES.

## Lemon Sauce I

| $^3$/$_4$ cups sugar | 2 teaspoons butter |
| $^1$/$_4$ cup water | 1 tablespoon lemon juice |
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.

## Lemon Sauce II

| $^1$/$_2$ cup sugar | 2 tablespoons butter |
| 1 cup boiling water | 1$^1$/$_2$ tablespoons lemon juice |
| 1 tablespoon corn-starch or | Few gratings nutmeg |
| 1$^1$/$_2$ tablespoons flour | Few grains salt |
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.

## Lemon Sauce III

| $^1$/$_3$ cup butter | $^1$/$_3$ cup boiling water |
| 1 cup sugar | 3 tablespoons lemon juice |
| Yolks 3 eggs | Few gratings lemon rind |
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.

## Vanilla Sauce

Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.

## Molasses Sauce

| 1 cup molasses | 2 tablespoons lemon juice or |
| 1$^1$/$_2$ tablespoons butter | 1 tablespoon vinegar |
Boil molasses and butter five minutes; remove from fire and add lemon juice.

## Cream Sauce I

| $^3$/$_4$ cup thick cream | $^1$/$_3$ cup powdered sugar |
| $^1$/$_4$ cup milk | $^1$/$_2$ teaspoon vanilla |
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

## Cream Sauce II

| 1 egg | $^1$/$_2$ cup thick cream |
| 1 cup powdered sugar | $^1$/$_4$ cup milk |
| $^1$/$_2$ teaspoon vanilla ||
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.

## Yellow Sauce I

| 2 eggs | 1 teaspoon vanilla or |
| 1 cup sugar | $^1$/$_2$ teaspoon vanilla and |
| 1 teaspoon brandy ||
Beat eggs until very light, add sugar gradually and continue beating; then flavor.

## Yellow Sauce II

| 2 eggs | 1 cup powdered sugar |
| 3 tablespoons wine ||
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.

## Orange Sauce

| Whites 3 eggs | Juice and rind 2 oranges |
| 1 cup powdered sugar | Juice 1 lemon |
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.

## Strawberry Sauce

| $^1$/$_3$ cup butter | 1 cup powdered sugar |
| $^2$/$_3$ cup strawberries | White 1 egg |
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.

## Creamy Sauce I

| $^1$/$_4$ cup butter | 2 tablespoons milk |
| $^3$/$_4$ cup powdered sugar | 2 tablespoons wine |
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.

## 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

| $^1$/$_2$ cup butter | 1 egg |
| 1 cup powdered sugar | 2 tablespoons wine |
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.

## Foamy Sauce II

| Whites 2 eggs | $^1$/$_4$ cup hot milk |
| 1 cup powdered sugar | 1 teaspoon vanilla |
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.

## Chocolate Sauce

| 2 cups milk | 2 tablespoons hot water |
| 1$^1$/$_2$ tablespoons corn-starch | 2 eggs |
| 2 squares unsweetened chocolate | $^2$/$_3$ cup powdered sugar |
| 4 tablespoons powdered sugar | 1 teaspoon vanilla |
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.

## Sabyon Sauce

| Grated rind and juice $^1$/$_2$ lemon | $^1$/$_3$ cup sugar |
| $^1$/$_2$ cup white wine or | 2 eggs |
| $^1$/$_4$ cup Sherry | |
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.

## Hard Sauce

| $^1$/$_3$ cup butter | $^1$/$_3$ teaspoon lemon extract |
| 1 cup powdered sugar | $^2$/$_3$ teaspoon vanilla |
Cream the butter, add sugar gradually, and flavoring.

## Sterling Sauce

| $^1$/$_2$ cup butter | 1 teaspoon vanilla or |
| 1 cup brown sugar | 2 tablespoons wine |
| 4 tablespoons cream or milk ||
Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.

## Wine Sauce

| $^1$/$_2$ cup butter | 3 tablespoons Sherry or |
| 1 cup powdered sugar | Madeira wine |
| Slight grating nutmeg ||
Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.

## Brandy Sauce

| $^1$/$_4$ cup butter | Yolks 2 eggs |
| 1 cup powdered sugar | Whites 2 eggs |
| 2 tablespoon brandy | $^1$/$_2$ cup milk or cream |
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.

## Caramel Brandy Sauce

Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.

## Apricot Sauce

| $^3$/$_4$ cup apricot pulp | $^3$/$_4$ cup heavy cream |
| Sugar ||
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.