The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-24
SAUCES FOR PuDDlNes, ETC.

Currant Jelly Sauce.-Melt / cup
full red currant jelly, l glass white
wine, and 1 teaspoonful extract rasp-
berry.
Cream Sauce.-Bring 2-3 pint cream
slowly to boil; set in stewpan of
boiling water; when it reaches boil
ing point add sugar, then pour slowly
on whipped whites of 2 eggs in bowl;
add 1 teaspoonful extract vanilla, and
use.
Custard Sauce pint milk, yelks
4 eggs, IL cupful sugar. Set over fire,
and stir until thick.
Duchess Sauce. - Boil 2 ounces
grated chocolate in half pint milk .
minutes; strain on 2 yelks of eggs
beaten with p gill cream, add Il cup
full sugar, strain, return to fire, stir
until thick as honey; remove, and add
l teaspoonful extract vanilla.
German Sauce.-Set on the fire in
tin pail, placed in a stewpan half full
boiling water, / cupful cream and
cupful milk; when it reaches boiling
point add sugar and yelks of eggs
with small pinch salt; whisk very
quickly until it has appearance of
thick cream very frothy; just before
serving, add tablespoonful very good
L
meg and vanilla, and 1 wineglass
white rum.
Hard Sauce.-Beat one cupful sugar
and 70 cupful butter to white cream;
add whites 2 eggs, beat few minutes
longer; tablespoonful brandy and tea
spoonful extract nutmeg; put on ice
until needed.
Hyaienic Cream Sauce.-B pint
milk. p pint cream, yelk l egg, l ia
blespoonful buckwheat dissolved in
little milk, large pinch salt. Bring
milk and cream to boil, in thick, well
lined saucepan; add to it buckwheat
dissolved in milk, stirring rapidly to
prevent Jumping, allow it to boil D
minutes; remove from fire, beat in
the yelk of egg diluted with table
spoonful milk. This is better and far
more healthful Especially for chill
dren) than so much butter and syrup
Syrup, minus butter, is well enough
but use of butter with hot cakes can
not be recommended.
Lemon Sauce.-Boil / cupful sugar
and cupful water together 10 MN mn
utes. then remove; when cooled III
tle add 70 teaspoonful extract lemon
and / tablespoonful lemon juice.
Peach Sauce.-Place peach juice
from can in small saucepan; add
equal volume of water; little more
sugar. and s or 10 raisins, boil this 1t
minutes, strain and just before serVy
ing add s drops extract bitter al
monds.
Maple syrup.-1b pound maple su
oar / Mound cut sugar, pints water
Break maple sugar small, place OF
fire. with cut sugar and water; Doll
minutes; skim, then cool
Rexford Sauce.-Dissolve l tea
snoonful corn starch in little water
add it to one cupful boiling water
with 2-3 cupful brown sugar; boil /
minutes; remove from fire; ada Z
cunfuI cider, scalding hot, l large "a
blespoonful good butter, ana yelhs
eggs. .,. .,o,,1
IN boiling point u pint wine; the
add yelks of 4 eggs, and cuptul ST
gar: whip it on fire until in state {
bigh froth and a little thick; remove
and use as directed
suuar Sauce.-Beat to hght creal
10 cupful sugar, favored WIN 70 te'
spoonful extract lemon, and p cupll
butter; add yelks OF eggs anu pi"N
on ice until wanted. ., -.
Spice s,auce.-Set on hre "A pll
water, 1 cupful sugar; Doll ~ III
utes, remove from fire and ada l te
spoonful each extract cloves anu 81
ger. Do,
Sauce Aux Quatre Fruts'-henloS'
very thinly one-third the rlnu " =
lemon and / orange; remove lei lI
der with the thick WHITE shlh W.
close to pulp; then cut each III h sItr'
dice, removing SEEDS; lay III
peel, core, and cut IN dlce Hou u,;,
nIes which add to well maze WI
60 SnToo. thinner until tender; then a
cnnfui seedless raisins, lemon a
orange dice, with lemon and orah
noaI ont into shreds, and Doll III We
iittIe water, which add to sauce
favor. when about to serve, auu
teaspoonful extract almonds 81
Vanilla Sauce-Put IL pint mix
email saucepan over fire; VIII
ecaIding hot, add yelks 3 eggs;
mil thick as boiled custard; az
T,bar taken from fire and cooled
tabIespoonful extract vanilla
whites of eggs whipped stiT'
Mine Sauce No. IA pint water
,,,f,I sugar. / small teaspOoH
o.n etarch. / teaspOontul eacn
tract lemon and cinnamon "
' vt%u Roll water, add corn sIal
diseoIved in little cold water, anu
oi,ao,. boil Is minutes, strain; WI
oGoTt IN serve, add extracts anu W.
"u ~ ~ sauce No. 2.-1a pint wat
o,'nful sugar, p teaspoonful &C
starch, / teaspoontul eacn 81 ann
ter almonds and vanilla, 70 cup
, ue ,''' Vine Stir 2 tablespoontuls
w. Mmlo on the fire in thick saucep
sugSr G tabIespoonful water, until "
dark dark but not burned; add water watch b
inc rest of sugar, the corn starcn
solved sol, boil 10 minutes; when aD
to to- serve, strain, add extracts
wine. =-c
custards require to be be-, mace oeca as
fully, and need not, unless ,, oGC"S
LUZ IT, be made eXpensively. -.