This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 cupful butter 2 cupfuls sifted powdered or confectioner's sugar
1/2 teaspoonful vanilla
1/4 teaspoonful lemon extract
Beat the butter to a cream, and, gradually, work in the. sugar and flavoring.
Observe the proportions used in the preceding recipe for Hard Sauce, adding a beaten egg alternately with the sugar to the mixture.
1/2 cupful butter 1 1/2 cupfuls sifted powdered or confectioner's sugar
1 egg white
1/2 cupful peach pulp and juice mixed
Beat the butter to a cream. Gradually add the sugar and the egg white, beaten stiff and dry, and work in the fruit, slowly, so that the mixture will not be curdled.
Observe the proportions used in making Hard Peach Sauce, substituting 1/2 cupful of crushed and sweetened strawberries for the peach pulp.
Observe the proportions for making Hard Peach Sauce, substituting apricot pulp and juice for the peaches.
Observe the proportions used in making Hard Peach Sauce, substituting 1/2 cupful of sweetened and sifted cooked cranberries for the peach juice and pulp.
1/2 cupful butter
1 cupful brown sugar
1 teaspoonful vanilla 4 tablespoonfuls rich milk or cream
Cream the butter, add the sugar, gradually; then the milk and flavoring drop by drop to prevent separation.
1/2 cupful butter
1 1/4 cupfuls light brown sugar
Juice 1/2 lemon
1/2 teaspoonful ginger
Beat the butter to a cream. Work in the sugar and ginger, and, gradually, the lemon juice. If the latter is added rapidly, the mixture will separate.
1 cupful milk
1 egg or 2 egg yolks
2 tablespoonfuls sugar
1/4 teaspoonful flavoring Few grains salt
Scald the milk, mix together the egg and sugar, pour the milk into this and return to the double boiler, stirring till it coats the spoon. Cool, add salt and flavoring and strain if necessary.
2 egg whites
3/4 cupful sifted powdered sugar
1/4 cupful grape juice Juice 1/2 orange Juice 1/2 lemon
Beat the egg whites stiff; whip in the sugar and fruit juices and beat well. Serve at once.
Observe the proportions used in making Foamy Grape Sauce, substituting the juice and rind of a whole orange for the orange and grape juice mentioned in the Grape Sauce recipe.
. Hot Foamy Sauce
1 1/2 teaspoonfuls corn starch
1/2 cupful sugar
1 cupful boiling water
1 egg white
1 teaspoonful vanilla
Mix the corn starch and sugar thoroughly. Pour over this the boiling water and boil five minutes. Then pour gradually onto the egg white, beaten stiff; add the vanilla and serve hot.
 
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