Pudding Sauces
Creamy Sauce
- 2 cups whipped cream.
- Confectioner’s sugar.
- Brandy, sherry wine and a few grains nutmeg or vanilla extract.
Process: Sweeten cream to taste (will require about two-thirds cup sugar), add flavoring desired, constantly beating mixture very slowly with a wire whisk.
Vanilla Sauce
- ½ cup sugar.
- 1 tablespoon cornstarch.
- ⅛ teaspoon salt.
- 1 cup boiling water.
- 2 tablespoons butter.
- 1 teaspoon vanilla.
Process: Sift together sugar, cornstarch and salt. Add, gradually, boiling water, beating continually; cook six minutes. Remove from range and beat in butter, adding it in small bits. Add vanilla, beat thoroughly; keep hot over hot water. Lemon and Orange Sauce are made same as foregoing, using one teaspoon of lemon or orange extract in place of vanilla. A few grains of nutmeg may be added to Lemon Sauce.
Peach Canapes
Saute circles of stale sponge cake in butter until delicately browned. Rub the left-over canned peaches drained from their liquor through a sieve, sweeten with powdered sugar, add a few drops lemon juice and a slight grating nutmeg. Pile peach pulp on circles of cake, mask with whipped cream sweetened and flavored, delicately, with peach extract. Serve as dessert.
Hard Sauce
- ⅓ cup butter.
- 1 cup Confectioner’s sugar.
- ½ teaspoon vanilla.
- ½ teaspoon lemon.
Process: Cream butter, add sugar gradually, while stirring constantly. Add extracts, drop by drop, while beating. Brandy may be used instead of extracts. Force mixture through a pastry bag and star tube on to a cold plate, sprinkle with nutmeg.
Coffee Jelly
- 2 tablespoons granulated gelatin.
- ⅓ cup cold water.
- 1 cup boiling water.
- 6 tablespoons sugar.
- 2 cups left-over coffee.
- ½ teaspoon vanilla.
Coffee Jelly
Process: Soak gelatin thirty minutes in cold water, dissolve in boiling water, strain through sieve, add to sugar and coffee, add vanilla. Turn into a ring mold and chill. Unmold on a cold glass platter and fill centre of mold with whipped cream, sweetened and flavored, delicately, with vanilla.
Candied Orange Peel
Save the left-over peel from four large thinned-skin oranges cut in quarters or halves. Cover with cold salted water, let stand over night. In the morning drain and rinse thoroughly. Put peel in a sauce-pan and cover with cold water, bring to boiling point, let boil five minutes, pour off water and cover with fresh boiling water; repeat three times. Then add boiling water and let cook until tender. Drain and remove the white portion, using a teaspoon. Cut peel in narrow shreds, using the shears. Prepare a syrup of two cups sugar and one-half cup water, skim syrup if necessary, and let cook until it spins a thread when dropped from the tip of a wooden spoon. Simmer shreds of orange peel in syrup until they have absorbed nearly all the syrup; then boil rapidly, stirring until each shread is well coated with sugar. Drain and coat with fine granulated sugar. Let dry in a warm oven. Then store in tin left over crystalized ginger or marshmallow boxes.