Page:The Boston cooking-school cook book (1910).djvu/474

 Strawberry Sauce

1/3 cup butter 2/3 cup strawberries 1 cup powdered sugar White 1 egg

Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.

Creamy Sauce I

1/4 cup butter 1/2 cup powdered sugar 2 tablespoons milk 2 tablespoons wine

Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.

Creamy Sauce II

Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.

Foamy Sauce I

1/2 cup butter 1 cup powdered sugar 1 egg 2 tablespoons wine

Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.

Foamy Sauce II

Whites 2 eggs 1 cup powdered sugar 1/4 cup hot milk 1 teaspoon vanilla

Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.

Chocolate Sauce

2 cups milk 1-1/2 tablespoons corn-starch 2 squares Baker's chocolate 4 tablespoons powdered sugar 2 tablespoons hot water 2 eggs 2/3 cup powdered sugar 1 teaspoon vanilla

Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in