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The progress meatless cook book

Chapter 305: HOT SAUCE
By Carlotta M. Lake
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About This Book

This work provides a comprehensive collection of meatless recipes alongside practical household tips aimed at simplifying domestic life. It includes sections on breakfast dishes, soups, salads, desserts, and various cleaning methods for household items. The author emphasizes the importance of efficient meal preparation to alleviate the burdens of daily cooking, encouraging a balanced approach to household management. The text advocates for a sensible lifestyle that minimizes waste and promotes enjoyment in cooking and home care, making it suitable for both novice and experienced housekeepers.

VARIOUS SAUCES

BRANDY SAUCE No. 1

¼ cupful butter
1 cupful sugar
½ cupful milk
2 tablespoonfuls brandy
2 eggs

Cream butter and sugar, beat constantly and add gradually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, then stir in the stiffly beaten whites.

BRANDY SAUCE No. 2

½ cupful butter
1 cupful sugar
⅓ cupful hot water
1 tablespoonful brandy
1 egg

Cream sugar and butter, add beaten yolk, beating constantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites.

BRANDY SAUCE No. 3

1 cupful sugar
¼ cupful hot milk
whites of 2 eggs
1 teaspoonful brandy

To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix ingredients in a dish set in another dish of hot, not boiling water.

One-half teaspoonful of any preferred flavoring may be substituted for brandy.

CREAM SAUCE

1 cupful cream
⅓ cupful sugar
½ teaspoonful flavoring
pinch of salt

To the stiffly beaten cream add sugar, salt and flavoring.

EASY SAUCE

⅓ cupful butter
1 cupful sugar
3 tablespoonfuls wine
3 eggs

Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half teaspoonful flavoring may be substituted for wine.

HARD SAUCE No. 1

½ cupful butter
1 cupful powdered sugar
3 tablespoonfuls cream
2 tablespoonfuls sherry wine

Cream butter and sugar, adding slowly, beating constantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring.

HARD SAUCE No. 2

½ cupful butter
1 cupful sugar
white of 1 egg
½ cupful whipped cream
½ teaspoonful flavoring

To the creamed butter and sugar add the stiffly beaten white and cream alternately. Flavor.

HOT SAUCE

1 tablespoonful melted butter
1 tablespoonful flour
1 cupful tart fruit juice
sugar to taste

Smooth butter and flour and add juice and sugar. Cook till thickened.

PUDDING SAUCE No. 1

1½ cupfuls water
½ cupful sugar
butter size of walnut
2 tablespoonfuls flour
½ tablespoonful lemon flavoring

Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot.

PUDDING SAUCE No. 2

½ cupful sugar
1 egg
3 tablespoonfuls hot milk
½ teaspoonful flavoring

Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.