Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-07
Delicious Sauces for Puddinos.

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cornstarch. Mix the cornstarch All
sugar add enough boiling water to tt
orange juice to make III cup of liqui,
Four this into sugar and cornstarcl
stir constantly over the fire until it boi
clear, then add butter and serve hot.
Clear Sauce: Boil together unit
clear and thick, l pint water and l Gu
white sugar. Flavor with white win
or lemon juice.
Plain Sauce: Cream IL cups suga
and cup butter; and we'll beate
eggs and just before serving ad
enough boiling water to make a thic
cream. Flavor with almonds.
Lemon: One tablespoon cornstarct
2 scant cups sugar. tablespoons but
ter, juice and rind of lemon, and
little grated nutmeg. Mix and COO
in a granite saucepan, adding slowly
pint boiling water. Cook until i
| thickens.
Chocolates: Boil together l cup thicl
sweet cream, l cup brown sugar, l cuI
| white sugar and II cup grated choco
late. Boil hard for 20 minutes, stirring
all the time. Remove from fire ans
add teaspoon vanilla. Serve cold.
Almond: Drain off from canned frui!
l cup of juice; add to it u cup each OF
water and sugar. Let it come to a
boil and add tablespoons arrowroot
dissolved in cold water, to thicken It.
Remove from fire stir in a cupful OF
finely chopped almonds.
Raisin Sauce: Mix together 1 cupful
each of molasses and hot water: the
juice and grated rind of a lemon, also
a cupful of seeded raisns, chopped fine
Cook 10 minutes, add q tablespoon of
cornstarch, moistened with milk and 2
tablespoons of butter. Cook until
creamy.
whites Of . eggs, add pulverized sugar
till creamy, then tablespoons of thick
sweet cream and a teacup of grated
pineapple. Serve cold.
Nutmeg: Mix together 1 teaspoon
cornstarch and cup cold water. Pour
over this 1 cup boiling water and place
over the fire; stir till it boils, then add
1 cup graduated sugar, a pinch of salt
and half of a grated nutmeg. Simmer
20 minutes, then add tablespoons but
ter and teaspoon vanilla. Strain and
serve.
Cooking the Turnip.
The Cook and the Turnip.-Are the
best of friends when the cook happens
to know how to manage the turnip, the
easiest of jobs. For the turnip is easy
to cook deliciously and with the variety
that is necessary to the tongue, which
gets just as tired of one flavor as tie
eye does of one particular object and
the ear does of one eternal sound.
Boiled Turnips.-Pare turnips and, if
large, divide into quarters and drop into
a saucepan of boiling water, sailed III
the proportion of a heaping tablespoon
full salt to half gallon water; boil gently
from eighteen to twenty minutes if
young and three-fourths to one hour
and a quarter if old. Try with a fork
and when tender drain in a colander
and serve with boiled mutton.
Mashed Turnip.-Boil as in preceding
recipe, drain through colander, and
when free from water press through
into a clean saucepan, adding two
ounces of butter for ten or twelve large
turnips and cayenne pepper to taste.
Stir over fire until butter is thoroughly
mixed, add quarter cup cream or milk,
and serve.
German Turnips.-Eight large
turnips, three ounces butter, pepper and
salt to taste, more than half pint stock
or broth, one tablespoonful flour. Heat
butter in stewpan, lay in the turnips
after having pared them and cut them
into dice, and season with pepper and
salt Toss them over the fire for a few
minutes, add the broth, simmer the
whole gently about fifteen minutes,
the turnips will be tender. Brown the
-four, add to the turnips, let them
simmer another five minutes, and serve.
The boiled mutton, which is tasteful
to turnips, may be
cooked with the turnips by placing it
in the midst of them. The meat is then
almost steamed and consequently most
tender.
Dreamed Turnips.-Seveno or eight tur-
nips, one ounce butter, one-fourth pint
white sauce; peel and cut turnips in the
shape of pears or marbles, boil in salt
and water to which has been added the
butter drain, and serve With this
sauce: one and one-half pnts milk, one
and one-half ounces rice, one strip
lemon peel, small blade ground mace,
salt and cayenne to taste. Boil the
milk with the lemon peel and rice until
the latter is perfectly tender, take out
the peel, whip the milk and rice to-
gether, return to the stewpan and
warm, add the mace and seasoning,
give it one boil, and serve in the con-
sstency of cream.
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