Page:The Boston cooking-school cook book (1910).djvu/473

 Molasses Sauce

1 cup molasses 1-1/2 tablespoons butter 2 tablespoons lemon juice or 1 tablespoon vinegar

Boil molasses and butter five minutes; remove from fire and add lemon juice.

Cream Sauce I

3/4 cup thick cream 1/4 cup milk 1/3 cup powdered sugar 1/2 teaspoon vanilla

Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

Cream Sauce II

1 egg 1 cup powdered sugar 1/2 cup thick cream 1/4 cup milk 1/2 teaspoon vanilla

Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.

Yellow Sauce I

2 eggs 1 cup sugar 1 teaspoon vanilla or 1/2 teaspoon vanilla and 1 teaspoon brandy

Beat eggs until very light, add sugar gradually and continue beating; then flavor.

Yellow Sauce II

2 eggs 1 cup powdered sugar 3 tablespoons wine

Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.

Orange Sauce

Whites 3 eggs 1 cup powdered sugar Juice and rind 2 oranges Juice 1 lemon

Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.