1/3 cup sugar 1/4 cup cream
1 tablespn. orange flower water or a few drops of almond extract with or without 1/3 teaspn. vanilla
Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used.
2 level tablespns. almond butter 2/3 cup rich grape juice
2 tablespns sugar
2 tablespns. lemon juice
1/2 cup water
Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice. The sauce may be made thinner.
Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar.
2 teaspns. flour 2 tablespns. almond butter
1 cup water little salt
3/4 cup distilled water
Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold.
1 pt. milk yolk of 3 eggs
2-3 tablespns. sugar
1/2 teaspn. vanilla, or a few drops of almond extract
Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water.
For plum pudding, the custard may be flavored with orange and vanilla.
Boil 1/2 cup maple syrup with 1/4 cup water (or if syrup is thin, 3/4 cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and 1/2 cup cream.
For some desserts, add 1 teaspn. lemon juice.
1/2 lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often.
Cream - 1 cup molasses, 1/2 cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once.
Butter - 1 cup molasses, 1/4 cup butter, boil 5 m.
Lemon Juice - 1 cup molasses 1 tablespn. butter
1 tablespn. lemon juice salt
Boil 10 m.
Rub to a cream 1/4 cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1 1/4 cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice.
Boil to a thin syrup 1 pt. of water and 1 1/2 cup of sugar, add a very little salt, a trifle of red fruit color and 1-3 drops of extract of rose with or without I or 2 tablespns. of lemon juice.
Serve with snow pudding or blanc mange.
For Red Sauce, slice a rich red beet into the water, let stand 15-20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice.