Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-18
HARD-SAUCE RECIPES
GIVEN BY MRS. WILSON,
Torious Fauorngs Can Be added for Use With Different
Desserts--W alnut Chocolate Pudding Is Delicious
BY MRS. NJ. A. WILSON
CcpDvtohf. 1880, bv Mrs. N. A. wilson.
I.. ri6hfS rcssYfed


rights rcscrped
AN OLD chef says that a profess
"A sional cook never lays knife down
without first wiping it, and that TO
throw a spatula, knife or egg bcater
into the sink or dishpan of water is
to ruin them. Rinse off at once and
wipe dry and also wipe the can opener
the instant you are through using it.
This will prevent il from carrying odors
OF food to other packages as they are
opened.
Always rinse with cold water the
wooden chopping bowl or wooden
/ spoons. This prevents their absorbing
the iavors Of foods and also always
makes for kitchen efficiency.
Beans. peas and lcntils are carefully
looked over to discard the broken and
bruised ones and then they are placed
in fruit jars, for instant use. Various
herbs are dried and then put in jars.
4 Now that parsley is abundant, it is
a splendid time to dry it. Wash and
shake dry and then place in shallow pan
In a sunny spot and turn occasionally
and then dry by rubbing between the
hands. Sift through colandcr and
used for garnishng, as it will be quite
green.
A pint jar Of -four. brown to deep
mahogany color for gravips and sauces
and two sizes Of bread crumbs made
(, from the stale and leftover bread may
also be put in jars for future use.
Put the well dried bread through the
food chopper and then sift through the
colander. Use the crumbs left in the
colander for au gratin dishes, fried
crumbs for garnishing and the sifted
crumbs for crumbng fried foods.
Some Varieties OF Hard Sauce
Hard sauce is made by creaming
Three tablespoons Of butter,
Three quarters cup of popdered
sugar.
Cream together and then for variety
add one Of these:
StiNy beaten phite Of egg beaten for
. fce minutes,
YoM of egg beaten for three minutes,
One Tablespoon Of pdnilid extract,
ii One tablespoon of strained lemon
juice,
N One tablespoon of mdrdschino sirup
from cherry bottle,
One tablespoon Of strawberry or
cherry preserve,
One and one-hdU tablespoons Of
orange mdrmdIddc,
Three tablespoons Of caramel sirup,
! Three tablespoons Of crushed pine
! apple,
One crushed banana,
Ttoo tablespoons Of grape juice,
Three tablespoons Of cranberry jelly.
This variety of hard sauce will go
splendidly with almost every kind of
! pastry, pudding and cake.
3. l Cream Lemon Pudding
, Place in saucepan
Three tablespoons Of butter,
4 Seven tablespoons of sugar,
III yolkS OF ttCo eggs.
Cream until light ard fluffy and then
gradually beat in
I Fire iepel tablespoons of -four,
4 Grated rind Of three quarters lemon,
Three tablespoons Of lemon juice,
I Pinch of salt.
I Beat to thoroughly mix and then pour
! on slowly and beat hard to blend one
nnd one half cups of scalding milk.
Cock for five minutes and then remove
from the fire and set the saucepan in
pan of cold water to chill. When cold
fold in the stiffly beaten whites of the
two eggs and pour into buttered custard
cups. Set the cups in n pan OF water
/ and bake in a moderate oven for twenty
minutes. Remove. cool and then chill.
Turn from the cups on thin slice of
\ cake and use lemon sauce for serving.
Garnish with No. hard sauce.
Lemon Sauce
Three quarters cup Of sugar,
One cup of lcdter,
Three tablespoons of cornstdrch.
Stir to dissolve the starch and then
bring to a boil and cook for three min
utes, then add