1. +Wine Chaudeau.+-- Into a lined saucepan put 1/2 bottle Rhine wine,
4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of 1/2
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.+-- 1/2 bottle white wine, 1/2 teaspoonful
cornstarch, 3 eggs (yolks and whites beaten separately), 4
tablespoonfuls sugar and the peel and juice of 1/2 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
1/2 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 1-1/2 cups water, with piece of cinnamon
and a few slices of lemon, for a few minutes; then remove from the
fire; add 1/2 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 1-1/2 cups claret, 1/4 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 1-1/2
spoonfuls butter; add 1-1/2 cups boiling water; boil 3 minutes,
stirring constantly; remove from the fire, add 1/2 cup Madeira and 3
tablespoonfuls sugar.
8. +Butter 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 butter in small pieces; continue stirring and boil for
a few minutes.
9. +Sherry Wine Sauce, No. 1.+-- Add to the Butter Sauce 1/2 cup sugar
and 1/2 pint sherry wine.
10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, 1/2 cup water,
the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of 1/2
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 butter; 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 Butter Sauce, sweeten it
with sugar, add 1 glass 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 butter, peel
and juice of 1/2 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 butter, a piece of cinnamon, a little lemon
peel, 2 tablespoonfuls sugar and 1-1/2 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 1/2 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 1-1/2 spoonfuls butter to a cream; add by degrees
the yolks of 2 eggs, 1/2 cup boiling water and 1/2 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 butter with 6
tablespoonfuls powdered sugar to a cream; add by degrees 1
wine-glassful 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 1/2 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 1/2 tablespoonful flour with a piece of butter
the size of an egg; add 1 cup boiling water; when well mixed
together add 1/2 cup Rhine wine, the peel and juice of 1/2 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 1/2 cup rum. In
place of rum, brandy may be used. NOTE.--The eggs may be omitted and
1 tablespoonful flour used instead of 1/2.
20. +Sauce a la Diaz.+-- Place a tin pan over the fire with 1 cup
rum, 1/2 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, 1/2 bottle Rhine wine and 2 glasses 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 1/2 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 1/4 pound butter with 8 tablespoonfuls
powdered sugar to a cream until it looks white; add by degrees 1
small glass 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 1-1/2 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 butter and 1/2 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 1/2 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 1/2 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 3/4 cup sugar and boil slowly 1/2 hour; strain and thicken
the sauce with 2 teaspoonfuls cornstarch; boil a minute, add 1/2 cup
claret and serve.
29. +Strawberry Hard Sauce.+-- Stir 2 tablespoonfuls butter 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 glass 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 1/2 cup butter
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 1-1/2
cups raspberry juice, 1/2 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 1/2 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 butter 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 1/2 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 butter 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.
36. +Strawberry Custard Sauce.+-- Place a small saucepan on the stove
with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar;
stir constantly until it comes to a boil; instantly remove from the
fire, flavor with vanilla and set it away to cool; then stir 1 cup
strawberries into it; beat the whites of the 2 eggs to a stiff froth
and put it on top of the sauce. This sauce is excellent with
strawberry shortcake. NOTE.--Any kind of fruit may be substituted
for strawberries.
37. +Fruit Sauce (not boiled).+-- Stir 1 cup raspberry juice and 1 of
currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold
puddings. Or boil 2 teaspoonfuls cornstarch in water for a few
minutes; sweeten with sugar; thin it with raspberry, currant or
cherry juice; add a little Rhine wine and serve with cold pudding.
This sauce is exceedingly nice when made of strawberries with the
addition of the juice of 1 orange and a little grated skin.
38. +Peach Sauce, No. 1.+-- To be served cold. Pare and cut in halves
1/2 dozen peaches; stew them in sugar syrup; press them through a
sieve; thicken them with a little arrowroot or cornstarch; boil a
minute, add a little white wine and serve. Or boil the peaches
(after they are peeled and free from the stones) in sugar syrup
until tender; then take them out, put in a dish, cut each half into
4 pieces and pour the liquor over them; then serve with tapioca
pudding.
39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs;
beat until very light and creamy; then beat the whites of the 2 eggs
to a stiff froth; add the sauce to them by degrees; keep on beating
with an egg beater until all is well mixed together and stir 1 cup
of fine, cut peaches through it; serve with boiled pudding.
40. +Sauce of Currants and Raspberries.+-- Wash 1/2 pound red currants
and raspberries; sprinkle with sugar and let them stand 1/2 hour;
prepare a sauce the same as for Peach Sauce and stir the fruit
through it.
41. +Cream Sauce (with Jelly), No. 1.+-- Stir 1 cup currant jelly
until smooth; add 1 cup rich, sweet cream and beat with an egg
beater to a froth; add a little arrack rum or Cognac and serve with
cold pudding.
42. +Cream Sauce (with Jelly), No. 2.+-- Beat 1/2 cup fruit jelly and
the whites of 2 eggs to a stiff froth and serve with cold pudding.
43. +Lemon Sauce, No. 1.+-- Stir 1 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten
egg, the juice and grated rind of 1/2 lemon, a little nutmeg and 4
tablespoonfuls boiling water; beat the sauce thoroughly for 5
minutes; put in a tin pail and set in saucepan of hot water; stir
constantly until very hot, but do not allow it to boil.
44. +Lemon Custard Sauce.+-- Place a saucepan with 1 pint milk,
3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until
it just comes to the boiling point; quickly remove, pour sauce into
a dish, flavor with lemon essence and serve cold with cold pudding.
45. +Lemon Sauce (with Liquor).+-- Melt in a saucepan 1 tablespoonful
butter; add 1/2 tablespoonful flour; when well mixed pour in 1 cup
boiling water; boil 2 minutes; remove from the fire, pour sauce into
a bowl; add the juice of 1/2 lemon, a little nutmeg and a glass of
brandy; sweeten with sugar and serve hot. Very nice with rolly-poly
pudding or apple dumplings. Sherry or Madeira wine may be used
instead of brandy.
46. +Sauce a l'Orange.+-- Stir the yolks of 4 eggs with 2
tablespoonfuls powdered sugar to a cream; add by degrees 1 cup sweet
cream and stir constantly; add the grated rind of 1 orange; put the
whole in a tin cup or pail, set in a vessel of hot water and stir
all the time until it is on the point of boiling; then instantly
remove from the fire, strain through a sieve over the pudding and
serve hot.
47. +Sauce au Kirsch.+-- Boil 1 teaspoonful cornstarch in 1 cup
water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls
kirsch and serve.
48. +Lemon Sauce, No. 2.+-- Mix 2 teaspoonfuls flour with a little
cold water; put it in a saucepan; add 1 pint boiling water, 1
tablespoonful butter and 1/2 cup sugar; stir until the sauce boils;
then remove from the fire, add the juice of 1 lemon and a little of
the grated rind and nutmeg.
49. +Lemon Cream Sauce.+-- Put in a tin pail or cup 1-1/2 cups milk, the
yolks of 2 eggs and 2 tablespoonfuls sugar; set in a vessel of hot
water; beat with an egg beater until the sauce comes to a boil;
remove from the fire; add 1/2 teaspoonful lemon essence; beat the
whites to a stiff froth and stir them into the sauce.
50. +Almond Sauce.+-- Remove the brown skin of 2 ounces of almonds,
ground or chopped fine; put them in a saucepan with 2 cups milk,
2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of
arrowroot; put the saucepan in a vessel of hot water; keep stirring
until the sauce comes to a boil. Instead of almonds almond essence
may be used; a little brandy may also be added if liked.
51. +Chocolate Sauce.+-- Boil 1/4 pound grated chocolate with 1 cup
water and 3 tablespoonfuls sugar for 5 minutes; beat up the yolks of
3 eggs with 1-1/2 cups cold milk; add it to the chocolate; keep
stirring until the sauce comes to a boil; instantly take it from the
fire, beat for a few minutes longer and pour it into a sauce bowl;
serve cold with cold pudding.
52. +Chocolate Cream Sauce.+-- Boil 1/4 pound grated chocolate with 1
cup water for 5 minutes; add sugar to taste; beat up the yolks of 3
eggs with 1-1/2 cups sweet cream; add it to the chocolate; keep
stirring until nearly boiling; remove from fire, add some vanilla
essence and the beaten whites of the 3 eggs.
53. +Vanilla Cream Sauce.+-- Put in a saucepan 2 cups sweet cream, 2
or 3 tablespoonfuls sugar, 2 whole eggs and the yolks of 2 eggs; set
the saucepan in a vessel of hot water; beat with an egg beater till
the sauce just comes to the boiling point; then instantly remove
from the fire; do not allow the sauce to boil; flavor with vanilla
extract and serve cold.
54. +Vanilla Sauce.+-- Put in a tin cup or pail 2 cups milk and 1
teaspoonful cornstarch; add the yolks of 3 eggs and 2 tablespoonfuls
sugar; place the cup in a vessel of hot water; beat with an egg
beater until it comes to a boil; instantly remove; pour the sauce
into a sauciere; flavor with 1 teaspoonful vanilla and serve cold.
Do not allow the sauce to boil or it will curdle.
55. +Sauce a la Cream (sweet).+-- Put in a tin pail 2 cups milk, the
yolks of 2 eggs, 2 tablespoonfuls sugar and 1 teaspoonful
cornstarch; set in a vessel of hot water; stir constantly until it
comes to a boil; instantly remove; flavor with vanilla; beat the
whites of the eggs to a stiff froth; pour the sauce into a glass
dish, spread the beaten whites over it and dust some powdered sugar
over all.
56. +White Sauce.+-- Boil 2 teaspoonfuls arrowroot in 1 pint milk;
add 2 tablespoonfuls sugar and 1 teaspoonful lemon essence; beat the
white of 1 egg to a froth and stir it through the sauce when cold.
57. +Cream Sauce (plain).+-- Stir 1/2 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; boil 1 tablespoonful flour
in 1 cup of water; pour it slowly into the creamed butter; keep on
beating until the whole is well mixed; flavor with 1 teaspoonful
lemon essence and serve hot.
58. +Vanilla Sauce (plain).+-- Put in a saucepan 1 pint milk, 1-1/2
teaspoonfuls cornstarch, sugar to taste and stir over the fire until
it boils; flavor with 1 teaspoonful vanilla essence and serve when
cold.
59. +Vanilla Sauce (with Cognac).+-- Stir 2 tablespoonfuls butter
with 6 tablespoonfuls powdered sugar to a cream; add by degrees 3
tablespoonfuls Cognac, sherry or Madeira wine and 1/2 cup boiling
water; keep beating all the time; put this in a tin pail and set in
a vessel of hot water; keep stirring until hot, but do not allow it
to boil; remove from the fire and add 2 teaspoonfuls vanilla
essence.
60. +Caramel Sauce.+-- Put 2 tablespoonfuls sugar in a saucepan over
the fire; let it get light brown; add a little water; boil for a
minute or two; then pour it into a small saucepan; add 1-1/2 cups of
milk or cream and the yolks of 2 eggs; set the saucepan in a vessel
of hot water; stir until it comes to a boil; remove from the fire
and flavor with 1 teaspoonful vanilla.
61. +Coffee Cream Sauce.+-- Pour 2 cups boiling hot cream over 2
tablespoonfuls freshly ground coffee; cover tightly and let it stand
10 minutes; then strain the cream through a fine sieve; put the
cream in a small saucepan; add the yolks of 2 eggs, 1 teaspoonful
cornstarch and 2 tablespoonfuls sugar; put this over a moderate fire
and stir until it comes to a boil; remove from the stove, pour it
into a sauce bowl and stir the beaten whites of the eggs through it;
serve cold.
62. +Nutmeg Sauce.+-- Mix 1 tablespoonful butter with 1 tablespoonful
flour; add 2 cups boiling water and boil 5 minutes; sweeten with
sugar and flavor with grated nutmeg.
63. +Orange Cream Sauce.+-- Stir the yolks of 4 eggs with 1-1/2
tablespoonfuls sugar to a cream; add 1 teaspoonful butter, a little
grated orange peel and 1/2 pint sweet cream or milk; put the
ingredients in a small saucepan over the fire and stir till boiling
hot; when cold mix it with a few spoonfuls whipped cream. Lemon
Sauce is made in the same manner. This sauce may also be flavored
with vanilla or lemon extract.
64. +Sabayon Sauce.+-- Put the yolks of 4 eggs and 1 whole egg in a
lined saucepan and beat them with an egg beater to a froth; add 4
tablespoonfuls sugar, a small piece of lemon peel, the juice of 1
lemon and 1/2 bottle of Rhine wine; 5 minutes before serving put the
saucepan over the fire and beat constantly till boiling hot; but do
not allow it to boil; serve at once. Sabayon of Madeira or Malaga
wine without lemon juice is made the same way. If rum is added in
place of wine it is then called Rum Sabayon Sauce.
65. +Strawberry Chaudeau Sauce.+-- Put 1 cup strawberry juice or
syrup in a saucepan; sweeten to taste; add 1/2 cup white wine and the
yolks of 2 eggs; beat this over the fire with an egg beater till it
foams and rises up; remove from the fire and mix it with the beaten
whites of 2 eggs; serve with vanilla koch or souflee.
66. +Pineapple Chaudeau Sauce.+-- Put 1 cup pineapple juice or syrup
in a saucepan; sweeten to taste; add 1/2 cup white wine and the yolks
of 2 eggs; beat this over the fire with an egg beater till it foams
and rises up; remove from the fire and mix it with the beaten whites
of 2 eggs; serve with vanilla koch or souflee.
67. +Raspberry Chaudeau Sauce+ is made the same as Strawberry
Chaudeau Sauce.
68. +Cocoanut Snow Sauce.+-- Beat the whites of 3 eggs to a stiff
froth and boil 1 cup sugar with 1/2 cup water till it forms a thread
between 2 fingers; then gradually pour it into the beaten whites,
stirring constantly; next add 1 cup freshly grated cocoanut.
69. +Cocoanut Sauce (another way).+-- Stir 2 tablespoonfuls butter
with 1 cup powdered sugar to a cream; add by degrees the yolks of 2
eggs; then beat the whites to a stiff froth; mix them with the
sauce; add 3/4 cup freshly grated cocoanut and serve with boiled
pudding.
70. +Snow Sauce (with orange flavor).+-- Beat the whites of 2 eggs to
a stiff froth; boil a small cup of sugar with 1/2 cup water till it
forms a thread between two fingers; remove it from the fire; add the
juice of 1 orange and gradually pour it while hot into the beaten
whites, stirring constantly; add last a little grated rind of orange
and serve. Snow Sauce with lemon flavor is made the same way.
71. +Pistachio Sauce.+-- Stir the yolks of 4 eggs with 1 pint sweet
cream and 2 tablespoonfuls sugar over the fire till nearly boiling;
remove from fire; add 2 ounces finely pounded pistachio nuts; serve
when ice cold with frozen pudding.
72. +Cold Pineapple Sauce.+-- Pare and grate a small, ripe pineapple;
press it through a sieve; add 1 cup sugar and a glass of Rhine wine;
let it stand on ice for 1 hour and serve with frozen pudding.