Page:The Boston cooking-school cook book (1910).djvu/476

 hot water until it thickens as a custard, pour on to beaten whites.

Caramel Brandy Sauce

Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.

Apricot Sauce

3/4 cup apricot pulp 3/4 cup heavy cream Sugar

Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.