Sweet sauces thickened with starchy material.

Method of making: (1) Mix the sugar and the cornstarch; (2) add the hot liquid gradually; (3) cook the mixture, stirring it constantly until it thickens; (4) continue the cooking over hot water until the uncooked flavor of the thickening agent can no longer be detected; (5) add any flavoring material that is to be used.

Sweet Sauces Thickened With Egg

Method of making: For sauces in which butter and sugar do not form the basis: (1) Beat the egg slightly; (2) add the milk, hot or cold; (3) add the sugar and the salt; (4) mix the ingredients thoroughly; (5) cook the mixture over hot water, stirring it constantly until it coats the spoon; (6) add any flavoring material that is to be used; (7) if the sauce curdles, beat it thoroughly with a Dover egg-beater.

For sauces in which butter and sugar form the basis: (1) Cream the butter; (2) add the sugar; (3) add the egg, well-beaten; (4) add the liquid gradually; (5) cook the mixture over hot water until it is creamy, stirring it constantly; (6) add any flavoring material that is to be used.

For sauces thickened with beaten egg whites: Add the egg whites to the other ingredients, which are cooked or uncooked as necessary, and beat the sauce until the ingredients are well combined.

Sirup Sauces

Method of making: Combine the sugar and the water, and put the mixture over the heat; stir it until the sugar is dissolved; boil it without stirring it until it forms a good thread when dropped from a spoon; add the flavoring or crushed fruit.

Table L - Sirup Sauces

Solid Sauces

Method of making: (1) Cream the butter; (2) add the sugar gradually; (3) add the other ingredients, working them well into the mixture; (4) place the sauce on ice to harden.

Table Li. - Solid Sauces