SAUCES FOR DESSERTS
601.--CARAMEL SAUCE
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup
of boiling water, and simmer fifteen minutes. Take care that sugar does
not burn. Strong coffee may be used instead of water, and, if desired,
one-half cup of chopped nut meats may be added.
602.--CHOCOLATE SAUCE (Hot)
3/4 cup sugar 2 teaspoons boiling water
1/3 cup boiling water 1 teaspoon butter
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, butter, and vanilla.
603.--CHOCOLATE MARSHMALLOW SAUCE
1 square chocolate 1/4 cup sugar
1/2 tablespoon butter 1 cup boiling water
1 tablespoon flour 8 marshmallows cut in pieces
Few grains salt 1/2 teaspoon vanilla
Melt chocolate; add butter, 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 molasses.
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 butter 2 tablespoons boiling water
1 cup powdered sugar 1/2 cup strained cranberry sauce
Cream butter, 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 butter
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 butter 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 butter, a few
drops of red coloring, and serve hot.
611.--GINGER SAUCE
1/2 cup sugar 2 tablespoons water
1/4 cup molasses 2 tablespoons vinegar
1 teaspoon butter 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 butter 1 teaspoon vanilla, or
1 cup powdered sugar 1/4 teaspoon nutmeg
1 teaspoon milk
Cream butter, 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 butter
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 butter 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 butter 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 butter
Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings,
or griddle cakes.
617.--SOFT SAUCE
To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops
at a time; beat well, and do not chill.
618.--STRAWBERRY SAUCE
2 tablespoons butter 2 tablespoons boiling water
3/4 cup powdered sugar 1 cup crushed strawberries
Cream butter, add half of sugar gradually; add remaining half of sugar
alternately with the water; beat well, and add strawberries.
Blackberries or raspberries may be used instead of strawberries.