+Bismarck Sauce.+-- Stir the yolk of 2 eggs with 1 cup of powdered
sugar to a cream, add slowly 1/2 cup of Rhine wine, beat the white to
a stiff froth, add the sauce slowly to the white while beating
constantly, add last 1/2 cupful whipped cream. In place of Rhine wine
sherry wine may be taken.
+Transparent Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a
small saucepan with 1/4 cup cold water, add 1 cupful boiling water and
the thin peel of 1/2 lemon; set the saucepan over the fire, stir and
boil a few minutes, then remove, add 2 tablespoonfuls lemon juice
and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce
a few spoonfuls of strawberry or raspberry syrup or juice may be
added.
+Orange Sauce.+-- Stir the yolks of 3 eggs with 1 cupful powdered
sugar to a cream, add slowly 1 cupful orange juice and 3
tablespoonfuls lemon juice; beat the whites to a stiff froth, add
slowly while beating constantly the orange mixture to the whites;
serve either with hot or cold puddings.
+Cream Sauce.+-- Stir the yolks of 2 eggs with 1/2 cupful powdered
sugar to a cream, add 1/2 cupful orange juice and 1 tablespoonful
lemon juice; beat the whites to a stiff froth, add the orange
mixture slowly to the whites while beating constantly; add last 1
cupful whipped cream. In place of orange juice any kind of fruit
juice may be taken, or jelly may be dissolved in hot water and used
the same way.
+Fruit Sauce.+-- Mix 1 teaspoonful cornstarch in a small saucepan
with 1/2 gill of cold water, add while stirring constantly 1 cupful
boiling water, the thin peel of 1/2 lemon; place the saucepan over the
fire and boil a few minutes; remove from fire, add 3/4 cupful fruit
syrup, either of raspberry, strawberry, apricot, or cherries, and 1
tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white
wine, and serve with souffle and light delicate puddings. It may
also be served cold with puddings. In place of fruit syrup,
strawberry or cherry marmalade may be taken, or apple or currant
jelly.
+Raspberry Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small
saucepan with a little cold water; add slowly while stirring
constantly 1 cupful boiling water, a small piece of cinnamon, and
the thin peel of 1/2 lemon; place the saucepan over the fire, cook a
few minutes, then remove, add 1 cupful fresh raspberry juice, 1/2
cupful sugar, and 1 tablespoonful lemon juice; if liked and handy,
a little Rhine wine or white wine may be added; serve either hot or
cold. If raspberry syrup is used, omit the sugar.
+Cream Cakes Glasse.+-- Boil 1/2 pint milk with 2 ounces butter, add 4
ounces flour, stir until it forms into a smooth paste and loosens
itself from the bottom and sides of the saucepan, transfer the paste
to a dish, and when nearly cold add the yolks of 4 eggs, and last
the beaten whites; drop this mixture (by tablespoonfuls) on to
buttered tins, not too close together, brush them over with the
beaten egg, and bake to a fine golden color and well done. When done
and cold, cut the cakes open on the side and fill them with vanilla
cream, No. 129; half the quantity of cream will be sufficient. Place
the cakes on a sieve, boil 1 cup of sugar with 1/2 cup water till the
sugar begins to turn light brown (caramel), instantly remove, and
pour it over the cakes.