Sweet Sauces

Sauces for sweet dishes may be considered as solid or liquid. The solid sauces include "hard sauce," so called, and the various fruit jellies. The liquid sauces make up the larger division, and may be subdivided according to the material that gives them consistency, as a starchy material, egg emulsion, sugar syrup alone, or sugar in conjunction with a fruit purée. Sauces served with ices are given under the subject of frozen desserts.

Sweet Sauces Thickened With Starchy Material Recipe

All sauces of this description may be made with white roux. By preference, however, the starchy ingredient, flour, cornstarch or arrowroot, is mixed with the sugar by sifting, and the grains of starch, thus separated, are stirred into a hot liquid, milk, water or fruit juice. Flavoring is added at pleasure, and a little butter just at the point of serving. Starch, here, as always, needs thorough cooking to be palatable. Add flavor and butter afterward.

Maraschino Sauce Recipe

Sift together one teaspoonful of arrowroot and one third cup of granulated sugar, pour on two thirds cup of boiling water and cook five minutes; add half a tablespoonful of butter, one fourth cup of maraschino cherries cut in halves, half a cup of maraschino syrup, and a teaspoonful of lemon juice. Cornstarch or flour may be used, but the arrowroot gives a clearer and less opaque sauce. Serve with baked bananas, banana or apple fritters, custard soufflé, German puffs, or cottage pudding.

Mock Cream Recipe

(to be used in place of cream on boiled rice, etc.)

Scald one pint of milk in a double-boiler; stir into this two teaspoonfuls of cornstarch, mixed with two tablespoonfuls of sugar, and let cook ten minutes. When cold and ready to serve add a teaspoonful of vanilla and the whites of two eggs, beaten until frothy.

Brandy Sauce For Steamed Puddings Recipe

Sift together one fourth cup of flour and one cup of sugar; stir in a pint of boiling water and let cook fifteen minutes, stirring constantly at first, and occasionally afterward; add one fourth cup of butter in little bits, beating constantly, meanwhile. Flavor with a teaspoonful of vanilla or brandy to taste. Brown sugar gives a differently flavored sauce. If this be used make a white roux with the butter and flour, add the water and then the sugar and flavoring.

Tutti-Frutti Sauce For Baked Bananas Recipe, Fritters, Etc

Remove the stems from half a cup of sultana raisins and wash in cold water; add one fourth cup, each, of chopped citron and blanched almonds and a cup of boiling water and let simmer an hour, or until the raisins are tender. Ten minutes before serving, stir in a level teaspoonful of cornstarch, sifted with three fourths cup of sugar (there should now be a generous cup of water with the fruit), and let cook six or eight minutes. Add a tablespoonful of butter and lemon or vanilla if desired.

Banana Sauce Recipe

4 ripe bananas. 1 cup of water. 3 oranges. 2 level teaspoonfuls of arrowroot or cornstarch. 1 tart apple, thin-sliced. 1/2 cup of sugar.

Pass the pulp of the bananas through a ricer or sieve and-add the pulp of the oranges, the apple, sliced, and the water; when boiling stir in the sugar, thoroughly mixed with the cornstarch, and stir until the boiling point is reached, then let simmer ten minutes; strain and serve.

Lemon Or Orange Sauce Recipe

2 teaspoonfuls of cornstarch. Juice and grated rind of one lemon or orange. 1 cup of sugar. 1 pint of boiling water. 2 tablespoonfuls of butter.

See "Sweet Sauce Thickened with Starchy Materials."

Royal Sauce Recipe

2 teaspoonfuls of cornstarch or arrowroot. 1/2 cup of jelly or jam. The juice of one half a lemon. Cold water to pour. 1 tablespoonful of brandy at discretion. 1 cup of boiling water.

Cook the cornstarch, diluted with water, in the boiling water five minutes; add the jelly or jam, beaten smooth, and let simmer three or four minutes; add sugar, if needed, and the lemon juice; strain and serve.