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Free Books / Cooking / The New Home Cook Book / |  |
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Pudding Sauces |
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Free Books / Cooking / The New Home Cook Book / | |
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Pudding Sauces |
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This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
"I crack my brains to find out tempting sauces, And raise fortifications in the pastry."
Anonymous.
One cup of butter, one cup of milk, one cup of sugar, three eggs, flavor to taste.
Mrs. Dunham.
One-half cup of butter, one cup of sugar, two eggs well beaten, and pour on one cup of boiling water; flavor with nutmeg or other flavor.
Mrs. A. R. Scranton.
Four tablespoons of white sugar, two tablespoons of butter, one tablespoon of flour; beat all to a cream and add the white of one egg well beaten; then add one gill boiling water; stir well; flavor to taste.
Mrs. P. H. Smith.
Five eggs, one-half pound sugar, one-third pound butter, three tablespoons of cream; divide the sugar, and beat half of it in the butter, and the other half with the yolk of the eggs, and then add the whites and the cream, and one-half teaspoon of vanilla. Prepare crust in two pie plates, and pour the mixture in and bake in a slow oven.
Mrs. King. One-half teacup of butter, the same of sugar; beat to a froth; put into a dish and set in a pan of hot water; add a tablespoon of hot water, or if preferred, a little vanilla; stir one way until it comes to a very light foam.
One cup of sugar, one-half cup of butter, one-half cup of wine, one egg; beat butter, sugar and eggs together; set it on the stove and heat, pour in the wine, add a little nutmeg; pour from one dish to another a few times, and send to the table.
M. A. T.
Two teacups of sugar, one teacup of butter; stir to a cream; beat two eggs very light, and stir all together; add one teacup of wine; mix and set on top of tea-kettle of boiling water. It must not be put on the stove, nor boil.
Mrs. B. P. Hutchinson. Two eggs well beaten, one cup pulverized sugar; when mixed pour over one cup of boiling milk, and stir rapidly; flavor as you please.
Mrs. Andrews. One cup of sugar, one-half cup of butter, yolks of three eggs ; one teaspoon of corn starch or arrow root; stir the whole until very light; add sufficient boiling water to make the consistency of thick cream; wine or brandy to suit the taste.
M. Boil good molasses with a little butter, and serve hot.
M. Take one teacup sugar, one-half teacup butter; stir together until light; flavor with wine or essence of lemon; smooth the top with a knife, and grate nutmeg over it.
Brown one cup of sugar and a piece of butter the size of a hen's egg, in a saucepan; pour two-thirds of a teacup of boiling water slowly over the mixture ; when ready to serve, add one-half cup of currant wine.
Mrs. Pulsifer. Two ounces of butter, two teaspoons of flour, one-quarter of a pound of sugar, one gill of wine, and half a nutmeg grated; mix the flour and butter together, add one-half pint boiling water and the sugar and wine; just before serving, add the grated nutmeg. Serve hot.
M. D. Harris. The whites of two eggs, the juice of one lemon, sugar enough to beat up to a proper consistency for serving.
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