Better Meals for Less Money Part 44

602.--CHOCOLATE SAUCE (Hot)

3/4 cup sugar 2 teaspoons boiling water 1/3 cup boiling water 1 teaspoon b.u.t.ter 1/8 teaspoon salt 1/2 teaspoon vanilla 1 square chocolate

Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, b.u.t.ter, and vanilla.

603.--CHOCOLATE MARSHMALLOW SAUCE

1 square chocolate 1/4 cup sugar 1/2 tablespoon b.u.t.ter 1 cup boiling water 1 tablespoon flour 8 marshmallows cut in pieces Few grains salt 1/2 teaspoon vanilla

Melt chocolate; add b.u.t.ter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.

604.--CINNAMON SAUCE

Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of mola.s.ses.

605.--COFFEE SAUCE (Evaporated Milk)

1 cup evaporated milk 1 teaspoon soluble coffee, or 1/4 cup sugar 2 tablespoons clear black coffee

Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.

606.--CRANBERRY SAUCE (Pudding)

1/4 cup b.u.t.ter 2 tablespoons boiling water 1 cup powdered sugar 1/2 cup strained cranberry sauce

Cream b.u.t.ter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.

607.--CUSTARD SAUCE

Make the same as Soft Custard (see No. 568).

608.--CURRANT JELLY SAUCE (Pudding)

1 tablespoon cornstarch 2 tablespoons currant jelly 1/4 cup sugar 1 teaspoon b.u.t.ter 1 cup boiling water Juice of 1/2 lemon

Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add b.u.t.ter and lemon juice just before serving.

609.--DATE SAUCE

To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No.

549).

610.--FRUIT SAUCE

Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of b.u.t.ter, a few drops of red coloring, and serve hot.

611.--GINGER SAUCE

1/2 cup sugar 2 tablespoons water 1/4 cup mola.s.ses 2 tablespoons vinegar 1 teaspoon b.u.t.ter 1/2 tablespoon ginger

Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).

612.--HARD SAUCE

1/4 cup b.u.t.ter 1 teaspoon vanilla, or 1 cup powdered sugar 1/4 teaspoon nutmeg 1 teaspoon milk

Cream b.u.t.ter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.

613.--LEMON SAUCE

3/4 cup sugar 1 teaspoon b.u.t.ter 2 teaspoons cornstarch Juice and rind of 1/2 lemon, or 1/8 teaspoon salt 1/2 teaspoon lemon extract 1-1/2 cups hot water

Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add b.u.t.ter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon.

614.--MARSHMALLOW SAUCE

1 cup sugar 1 cup marshmallows 1/2 cup boiling water 1/2 teaspoon vanilla

Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.

615.--MOCHA SAUCE

1/4 cup b.u.t.ter or Crisco 1 teaspoon powdered soluble coffee 1 cup powdered sugar 1 tablespoon cocoa 2 tablespoons milk

Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.

616.--ORANGE MARMALADE SAUCE

1/2 cup orange marmalade 1/2 cup boiling water 1/2 tablespoon b.u.t.ter

Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.

617.--SOFT SAUCE