Woman's Institute Library of Cookery Volume IV Part 30

Mix the sugar, corn starch, and salt, and add the water gradually, stirring constantly. Boil 5 minutes, remove from the fire, add the b.u.t.ter and lemon juice, and serve.

LEMON SAUCE NO. 2

1/3 c.

1 c. sugar 3 egg yolks 1/3 c. boiling water 3 Tb. lemon juice Few gratings of lemon rind

Cream the b.u.t.ter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten. Then add the water and cook over boiling water until the mixture thickens. Add the lemon juice and rind and serve at once.

VANILLA SAUCE

1/3 c. b.u.t.ter 1 c. sugar 3 egg yolks 1/3 c. boiling water Few gratings of nutmeg 1 tsp. vanilla

Cream the b.u.t.ter, add the sugar gradually, and stir in the egg yolks beaten slightly. Add the water and cook over boiling water until the mixture thickens. Add the nutmeg and vanilla and serve at once.

HARD SAUCE

1/3 c. b.u.t.ter 1 c. powdered sugar 1/3 tsp. lemon extract 2/3 tsp. vanilla

Cream the b.u.t.ter, add the sugar gradually, and then add the flavoring.

Beat until the sauce is light and creamy.

STERLING SAUCE

1/4 c. b.u.t.ter 1 c. brown sugar 4 Tb. cream or milk 1 tsp. vanilla

Cream the b.u.t.ter and add the sugar gradually. Add the milk and flavoring, drop by drop, to prevent separation. Beat until fluffy and smooth. Chill and serve.

CHOCOLATE SAUCE

1 c. milk 1/2 sq. chocolate 1/2 c. sugar 2 Tb. flour 1 Tb. b.u.t.ter 1/2 tsp. vanilla

Heat the milk and in it melt the chocolate. Mix the sugar and flour and stir into the mixture rapidly to prevent the formation of lumps. Cook until the sauce thickens, add the b.u.t.ter, and cook for a few minutes longer. Add the vanilla and serve either hot or cold, as desired.

FRUIT SAUCE

1 c. fruit juice 1/4 c. sugar 1-1/2 Tb. corn starch 2 Tb. lemon juice

Heat the fruit juice, which may be any left-over fruit juice. Mix the sugar and corn starch, add to the hot fruit juice, and cook until the corn starch thickens, stirring constantly to prevent the formation of lumps. Add the lemon juice. Remove from the heat and, if the sauce is desired to be more acid, add lemon juice to suit the taste.

APRICOT SAUCE

3/4 c. apricot pulp 3/4 c. whipping cream Pulverized sugar

Prepare apricot pulp by forcing cooked apricots through a sieve. Whip the cream and fold the apricot pulp into it. Add pulverized sugar to suit the taste.

PINEAPPLE SAUCE

Half c. sugar 1-1/2 c. water 1 c. grated pineapple 1 Tb. corn starch

Add the sugar to the water and bring to the boiling point. Add the pineapple and cook until it is tender. If canned pineapple is used, omit 1/2 cupful of the water. Moisten the corn starch with a little water and add it. Cook until it thickens, stirring to prevent lumps.

ORANGE SAUCE

1/4 c. orange juice 1 Tb. lemon juice Powdered sugar

Into the fruit juices, beat the powdered sugar until the sauce is as sweet as desired.

MARASCHINO SAUCE

1/4 c. maraschino juice 1 Tb. lemon juice 6 cherries, chopped Powdered sugar

Mix the fruit juices and chopped cherries, add the sugar, beat well, and serve.

CUSTARD SAUCE

2 c. milk 1 Tb. corn starch 1/3 c. sugar 1/2 tsp. vanilla 1/2 tsp. lemon extract Pinch of salt

Heat the milk in a double boiler. Mix the corn starch and sugar and add to the milk, stirring so as to prevent the formation of lumps. Continue stirring until the corn starch has thickened and then cook for about 15 minutes longer. Beat the egg, add it to the mixture, and cook for a few minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.

COCONUT SAUCE

2 c. milk 1/2 c. shredded coconut 1/3 c. sugar 1-1/2 Tb. corn starch Pinch of salt 1 egg white 1/2 tsp. vanilla

Heat the milk in a double boiler with the coconut. Mix the sugar and corn starch and add to the hot milk and coconut. Stir until the corn starch has thickened and cook for 15 minutes. Add the salt to the egg white and beat until it is stiff. Pour the hot mixture over the egg white and continue beating until thoroughly blended. Add the vanilla and serve either hot or cold.

JELLY SAUCE

2 tsp. corn starch or arrowroot 1 c. boiling water 1/2 c. jelly or jam Juice of 1/2 lemon

Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon juice. Strain and serve.

PUDDINGS

PREPARATION OF PUDDINGS

38. As has already been learned, puddings are cooked by being boiled, steamed, or baked. No different utensils from those used in the making of custards and cakes need be provided for the making of puddings except, perhaps, a steamer. A utensil of this kind, which is required for steamed puddings, consists of a large pan, which sets directly over the flame and into which the water is poured; a second pan, which fits closely into the first one and into which the pudding is put; and a spout, into which the water may be poured. The steamer must be very closely covered in order that all the steam, which does the cooking, may be retained. An apparatus that will answer the purpose of a steamer may be improvised, however, if there are in the supply of household utensils a pan, a colander, and a cover that will fit tight enough to retain the steam; or, instead of putting the pudding directly in the second pan of the steamer, it may be put into individual molds or a pan that will hold a sufficient quant.i.ty to serve just the desired number of persons and these then set in the second pan to cook.

[Ill.u.s.tration: FIG. 25]

39. Steamed puddings ready to serve are shown in Figs. 25 and 26. The pudding in Fig. 25 shows how a pudding that has been steamed in one large mold will appear. The mold used may be just large enough for the number of persons to be served or it may be larger and what remains used for another meal. Fig. 26 shows a pudding that has been steamed in individual molds. Whichever one of these two methods of preparing steamed puddings is preferred may be adopted.

When puddings are cooked by steaming, it should be remembered that the steaming process must be continuous. Therefore, if water must be added during the cooking, boiling water should be used so as not to lower the temperature and stop the formation of steam. After being steamed sufficiently, puddings of this kind are often placed in the oven for a short time in order to dry the surface.

[Ill.u.s.tration: FIG. 26]

40. The baking of puddings is so similar to the baking of cakes and custards that the same directions apply. A few points, however, should be kept well in mind if good puddings would be the result. The utensil in which a pudding that is to be baked is put may be of any desired shape, but it should always be greased. This also holds true in the case of puddings that are to be steamed. Puddings that contain an egg-and-milk mixture, as, for instance, bread pudding, must necessarily, as with custards, be baked at a temperature low enough to prevent them from curding.