This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 cup of powdered sugar 1 grill of brandy
1 gill of boihng water
Beat the butter to a cream, add gradually the sugar, and beat until white and light; then add the whites one at a time, beating all the while. When ready to serve, add the brandy and boiling water, stand the bowl in a basin of boiling water over the fire, stir until light and creamy, and it is ready for use.
1 cup of granulated sugar 1 cup of water
1 pint of thick sweet cream 2 tablespoonfuls of powdered sugar
1 teaspoonful of vanilla or two tablespoonfuls of sherry 1 nutmeg, grated
Add the sugar, vanilla or wine to the cream, stir until the sugar is dissolved, add the nutmeg, and stand in a cold place until wanted. (436)
1/2 cup of butter 1/4 cup of cream
1/2 cup of powdered sugar Juice and rind of one lemon
Beat the butter to a cream, add the sugar gradually, beating all the while. When very light and creamy, add the cream a little at a time. Now place the bowl in a basin of boiling water, and stir until the sauce is smooth and creamy, no longer. It will only take a few minutes. Add lemon, and serve.
1 pint of milk 3 eggs
1/2 cup of powdered sugar 1 teaspoonful of vanilla
Put the milk on to boil in a farina boiler. Beat the eggs and sugar together until light and creamy, then stir them into the boiling milk, and stir over the fire until they begin to thicken, - no longer, or the sauce will curdle. Take from the fire, add the vanilla, and turn out to cool.
1/4 cup of butter 1 cup of powdered sugar Whites of two eggs 1 gill of boiling water 1 gill of sherry or a teaspoonful of vanilla
Beat the butter to a cream, then add gradually the sugar, and beat until white; then add the white of one egg unbeaten, beat again, then add the remaining white, and beat the whole until very, very light. When ready to serve, add the sherry or vanilla and boiling water, stand the bowl in a basin of boiling water over the fire, and stir until frothy, - no longer. Take from the fire, and serve immediately, or it will lose its lightness.
1/4 cup of butter 1 cup of powdered sugar 1 teaspoonful of vanilla or a table-spoonful of brandy Whites of two eggs
Beat the butter to a cream, add gradually the sugar, and beat until very light; add the whites, one at a time, and beat all until very light and frothy, then add gradually the flavoring, and beat again. Heap it on a small dish, sprinkle lightly with grated nutmeg, and stand away on the ice to harden.
Make the same as Hard Sauce, adding a tablespoonful of sherry instead of the brandy.