Page:The Boston cooking-school cook book (1910).djvu/475

 double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.

Sabyon Sauce

Grated rind and juice 1/2 lemon 1/2 cup white wine or 1/4 cup Sherry 1/3 cup sugar 2 eggs

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.

Hard Sauce

1/3 cup butter 1 cup powdered sugar 1/3 teaspoon lemon extract 2/3 teaspoon vanilla

Cream the butter, add sugar gradually, and flavoring.

Sterling Sauce

1/2 cup butter 1 cup brown sugar 1 teaspoon vanilla or 2 tablespoons wine 4 tablespoons cream or milk

Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.

Wine Sauce

1/2 cup butter 1 cup powdered sugar 3 tablespoons Sherry or Madeira wine Slight grating nutmeg

Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.

Brandy Sauce

1/4 cup butter 1 cup powdered sugar 2 tablespoon brandy Yolks 2 eggs Whites 2 eggs 1/2 cup milk or cream

Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over