Page:The Boston cooking-school cook book (1910).djvu/472

 CHAPTER XXIV

PUDDING SAUCES

Lemon Sauce I

3/4 cups sugar 1/4 cup water 2 teaspoons butter 1 tablespoon lemon juice

Make a syrup by boiling sugar and water eight minutes; remove from fire; add butter and lemon juice.

Lemon Sauce II

1/2 cup sugar 1 cup boiling water 1 tablespoon corn-starch or 1-1/2 tablespoons flour 2 tablespoons butter 1-1/2 tablespoons lemon juice Few gratings nutmeg Few grains salt

Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.

Lemon Sauce III

1/3 cup butter 1 cup sugar Yolks 3 eggs 1/3 cup boiling water 3 tablespoons lemon juice Few gratings lemon rind

Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.

Vanilla Sauce

Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.