Desserts and Salads Part 1

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Desserts and Salads.

by Gesine Lemcke.

PREFACE.

I ask every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:

Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.

If you measure your ingredients by means of a cup be sure you use one which holds half a pint.

Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.

If at first success does not come to you do not despair, but persist in following the advice of the old adage: "Try, try again."

You should always bear in mind that honest work is never lost and that reward must come in the end.

Desserts and Salads.

SAUCES.

1. +Wine Chaudeau.+-- Into a lined saucepan put bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.

2. +White Wine Sauce.+-- Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve.

3. +Wine Cream Sauce.+-- bottle white wine, teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve.

4. +Claret Sauce.+-- Over the fire place a lined saucepan containing bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1 cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add pint claret and sugar to taste.

5. +Bishop Sauce.+-- Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1 cups claret, pound sugar and 1 teaspoonful of bishop essence.

6. +Madeira Sauce, No. 1.+-- Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

7. +Madeira Sauce, No. 2.+-- Mix 1 tablespoonful flour with 1 spoonfuls b.u.t.ter; add 1 cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add cup Madeira and 3 tablespoonfuls sugar.

8. +b.u.t.ter Sauce.+-- In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful b.u.t.ter in small pieces; continue stirring and boil for a few minutes.

9. +Sherry Wine Sauce, No. 1.+-- Add to the b.u.t.ter Sauce cup sugar and pint sherry wine.

10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of lemon; put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve.

11. +Sherry Wine Sauce, No. 3.+-- Melt in a small saucepan 1 tablespoonful b.u.t.ter; add 1 teaspoonful flour; when well mixed add 1 cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs; stir briskly until the sauce is on the point of boiling; then instantly remove and serve with plum or bread pudding.

12. +Wine or Brandy Sauce.+-- Prepare 1 cup b.u.t.ter Sauce, sweeten it with sugar, add 1 gla.s.s brandy, port or sherry wine, a little lemon juice and nutmeg.

13. +Arrack Sauce (Allemande).+-- Mix 2 tablespoonfuls flour with some white wine; add in small pieces 2 tablespoonfuls b.u.t.ter, peel and juice of lemon and 2 cups white wine; place a saucepan containing the ingredients over the fire and stir until it comes to a boil; remove from the fire, add 1 cup arrack and 1 cup sugar.

14. +Arrack Sauce (English).+-- Put in a small saucepan 1 tablespoonful flour mixed with a little cold water, the yolks of 3 eggs, 1 tablespoonful b.u.t.ter, a piece of cinnamon, a little lemon peel, 2 tablespoonfuls sugar and 1 cups water; set saucepan over the fire, stir constantly until it commences to boil; then instantly remove from the stove, add a little lemon juice and cup arrack.

This sauce can be made with any kind of wine or brandy.

15. +Brandy Sauce (with Milk, "English Style").+-- Put in a small saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoonful sugar and a little grated lemon peel; stir over the fire till the sauce is at boiling point; instantly remove and add 3 tablespoonfuls brandy; serve with plum pudding.

16. +Brandy Sauce (American), No. 1.+-- Stir 4 tablespoonfuls powdered sugar with 1 spoonfuls b.u.t.ter to a cream; add by degrees the yolks of 2 eggs, cup boiling water and cup brandy; put all the ingredients in a tin cup and set it in a saucepan of hot water; stir until the sauce is boiling hot; flavor with nutmeg and vanilla.

This sauce may be made of wine in the same manner.

17. +Brandy Sauce, No. 2.+-- Beat 1 tablespoonful b.u.t.ter with 6 tablespoonfuls powdered sugar to a cream; add by degrees 1 wine-gla.s.sful of brandy, 3 tablespoonfuls boiling water and a little nutmeg; put the sauce into a tin cup, set in saucepan of boiling water and stir until the sauce is hot; but do not allow it to boil.

18. +Punch Sauce.+-- Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar, the grated rind of an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot.

This sauce is usually poured over the pudding.

19. +Rum Sauce.+-- Mix tablespoonful flour with a piece of b.u.t.ter the size of an egg; add 1 cup boiling water; when well mixed together add cup Rhine wine, the peel and juice of lemon, 4 tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs; place in a saucepan over the fire and beat with an egg beater till the sauce comes to a boil; instantly remove and add cup rum. In place of rum, brandy may be used. NOTE.--The eggs may be omitted and 1 tablespoonful flour used instead of .

20. +Sauce a la Diaz.+-- Place a tin pan over the fire with 1 cup rum, cup Marella wine, 3 tablespoonfuls sugar, the grated rind of 1 orange and 1 teaspoonful vanilla; leave the pan on the stove until the liquor takes fire; then cover quickly; boil 1 minute; draw it from the fire to the side of the stove; let it stand a few minutes; then strain into a bowl; cover tightly and when cold pour it over the pudding.

21. +Wine Chaudeau (with Rum).+-- Place a saucepan on the stove with 1 teaspoonful cornstarch mixed with a little cold water; add 2 whole eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon juice, some grated orange peel, bottle Rhine wine and 2 gla.s.ses of rum; stir with an egg beater until just about to boil; then instantly remove from the fire, stir for a few minutes longer and serve. Any other kind of liquor may be used instead of rum.

22. +Wine Sauce (with Almonds and Raisins).+-- Put a small vessel over the fire with bottle claret, 3 tablespoonfuls ground almonds, 3 tablespoonfuls raisins, a piece of cinnamon, 4 tablespoonfuls sugar and the peel of 1 lemon; stir until it boils; then remove from the fire, take out cinnamon and lemon peel and serve.

23. +Hard Sauce.+-- Stir pound b.u.t.ter with 8 tablespoonfuls powdered sugar to a cream until it looks white; add by degrees 1 small gla.s.s of brandy (and, if liked, a little nutmeg); the yolks of 2 eggs may also be beaten through the sauce.

24. +Hard Sauce (with Cherries).+-- Make a hard sauce with the yolks of 2 eggs and put some nice, ripe cherries (without the pits) into it; stir the whole well together and serve with suet pudding or dumplings. Blackberries, peaches or plums may be used instead of cherries.

25. +Strawberry Sauce.+-- Boil in a saucepan 2 teaspoonfuls cornstarch in 1 cups water with the rind of 1 lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.

26. +Sauce of Apricots.+-- Boil 3 tablespoonfuls apricot marmalade with 1 tablespoonful b.u.t.ter and cup water 5 minutes; add 2 tablespoonfuls brandy and serve with boiled suet, batter pudding or apple dumplings.

27. +Sauce of Cherries, No. 1.+-- Place in a saucepan 1 cup sugar, 1 cup water and cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.

28. +Sauce of Cherries, No. 2.+-- Remove the pits from pound ripe cherries; put the stones into a mortar and pound them fine; put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan; add cup sugar and boil slowly hour; strain and thicken the sauce with 2 teaspoonfuls cornstarch; boil a minute, add cup claret and serve.

29. +Strawberry Hard Sauce.+-- Stir 2 tablespoonfuls b.u.t.ter to a cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until very light and stir 1 cup nice, ripe strawberries through it; put the sauce in a gla.s.s dish, cover with the beaten whites of 2 eggs and put some nice strawberries on top of the sauce. Any other kind of fruit may be used instead of strawberries. Or stir cup b.u.t.ter with 1 cup powdered sugar to a cream; add the beaten white of 1 egg and 1 cup thoroughly mashed strawberries.

30. +Raspberry Sauce, No. 1.+-- Put in a small saucepan the peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; add it to the contents of saucepan; boil a minute; add 1 cup raspberry juice or syrup and serve either hot or cold.

31. +Raspberry Sauce, No. 2.+-- Set a saucepan on the stove with 1 cups raspberry juice, cup water, the juice and peel of 1 lemon, sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire; beat for a few minutes longer; beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.

32. +Huckleberry Sauce.+-- Put the huckleberries with a little water in a saucepan over the fire; boil slowly for hour; then strain through a sieve, sweeten with sugar and thicken with a little cornstarch; add a few tablespoonfuls port wine or a little lemon juice and claret; serve cold.

33. +Sauce of Dried Cherries.+-- Wash 1 pound dried cherries; put them into a mortar and pound fine; place them in a saucepan with 3 or 4 cups water over the fire; add a few zwiebacks, a piece of cinnamon and boil 1 hour; strain through a sieve, add a little claret and lemon juice and sweeten with sugar.

34. +Nut Sauce.+-- Stir 1 tablespoonful b.u.t.ter with 5 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs and a few spoonfuls of water; put it in a tin pail; set in a vessel of hot water; stir until hot; remove the sauce from the fire, add cup fine, minced almonds and flavor with vanilla. Fine, chopped, stoned raisins may be used instead of almonds.

35. +Hard Sauce (with Nuts).+-- Prepare a hard sauce of 1 tablespoonful b.u.t.ter and 5 tablespoonfuls powdered sugar; beat this until white; add by degrees the yolks of 2 eggs; beat the whites of 2 eggs to a stiff froth; add the sauce gradually to the whites; beat constantly with an egg beater; and lastly add 1 cup pounded or ground nuts, almonds, walnuts, hazel or hickory nuts. The nuts may be finely chopped if more convenient. This sauce may be prepared in the same manner with peaches, apricots (peeled and cut into pieces) or preserved pineapple.