Page:Browne - The Plain Sailing Cook Book.djvu/111

SAUCES FOR PUDDINGS—Continued Strawberry Sauce


 * MATERIALS

⅓ cup butter

1 cup strawberries

1 cup powdered sugar

1 egg—white only


 * UTENSILS

Bowl

Tablespoon

Colander

Potato-masher

Small bowl

Dover beater

DIRECTIONS


 * 1) Stem the berries, wash them in cold water, and drain through a colander.
 * 2) Put the berries in a bowl, and mash them with a potato-masher.
 * 3) "Cream" the butter in a bowl, sift the sugar into it, and "cream" again.
 * 4) Beat the egg-white with a dover beater, add it to the butter and sugar, and mix well with a spoon.
 * 5) Add the berries and mix all together.

Lemon Sauce


 * MATERIALS

¼ cup sugar

½ cup boiling water

½ tablespoon corn-starch

1 tablespoon butter

1 tablespoon lemon juice

A little grated lemon peel

A little nutmeg


 * UTENSILS

Saucepan

Lemon-squeezer

Grater

Tablespoon

DIRECTIONS Mix the sugar and corn-starch together in a saucepan. Add the boiling water, a little at a time, stirring constantly. 