This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup molasses
1 1/2 tablespoons butter
1 tablespoon lemon-juice or vinegar
5 tablespoons butter
1/2 cup sugar
1/2 cup boiling water
Juice of 2 oranges
1 1/2 tablespoons lemon-juice
Cream the butter with the sugar. Put into a saucepan over hot water and add the boiling water. Then beat in the stiffly beaten whites of the eggs, the orange-juice and lemon-juice and continue beating until light and foamy.
1/4 cup butter
1 cup powdered sugar
2 tablespoons cider
1/2 cup rich milk or cream
Cream the butter and powdered sugar. Add the cider and the well-beaten yolks of the eggs. When well mixed, stir in the milk or cream. Cook in a double boiler until it is as thick as a custard and then gradually pour it into the beaten whites of the eggs, beating constantly.
1/2 cup seeded raisins 1 cup boiling water 3/4 cup sugar 1/2 teaspoon lemon-juice
1/4 cup chopped citron 1 teaspoon corn-starch 1 tablespoon butter
Simmer the raisins and citron in the water until the raisins are tender (about one hour). Sift the sugar and corn-starch together and add to the raisin mixture. Mix well and continue cooking for ten minutes. Add the butter and lemon-juice.
Stir one-fourth cup of sugar without any water in a saucepan over the fire until melted and of an amber color. Turn on to an oiled pan. When cold, pound in a mortar or in several folds of cloth. This may be sprinkled over any ice-cream.
2 cups berries
1 tablespoon butter
1 1/2 cups powdered sugar
1 tablespoon granulated sugar 1 egg-white
The small fruits such as strawberries, raspberries and blackberries, make most satisfactory sauce for desserts. Place the berries in a bowl, add the granulated sugar and mash slightly. Refrigerate until time to serve. Beat the butter to a cream, add the powdered sugar gradually, working it in well. Then add the egg-white, beaten stiff. Just before serving, combine with the mashed berries.
No. 2 - Crush ripe berries in sugar.
Use the recipe for lemon sauce (page 581) substituting one teaspoon vanilla for the lemon-juice and grated rind.
3 tablespoons sugar
3 tablespoons milk 1/2 teaspoon vanilla
Beat the white of the egg stiff, add the sugar, mix well and add the yolk of the egg, then the milk and flavoring, beating after each is added until the whole is smooth. This sauce is delicious on almost any pudding.
1 cup sugar
1 tablespoon flour
2 cups boiling water
1 tablespoon butter
1 teaspoon nutmeg, grated
Mix well the sugar, flour and a pinch of salt. Add boiling water gradually, stirring continuously. Then add the butter and cook for five minutes. Remove from the fire and stir in the nutmeg. Serve hot on apple dumplings, bird's-nest or berry puddings that have been made with biscuit dough.