PUDDING SAUCES Chocolate Sauce.
1 cupful water, cupful sugar, 1 stick cinnamon, 1 square Runkel's Chocolate, cupful milk, tablespoonfuls cornstarch, Dash salt, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Cook together the water, sugar, and cinnamon, strain, add the chocolate 'which has been dissolved in hot milk, thicken with cornstarch, wet in a lit tle water. Add the salt and beat till creamy. After taking off the fire, add the vanilla and serve hot. This is a very nice sauce to use with hot plain pudding of any kind or with vanilla ice cream frozen hard.
Foamy Sauce.
I cupful powdered sugar, 3 whites eggs, 1 teaspoonful Mcllhenny's Meid can Vanilla, 1 cupful boiling water.
Beat the whites of eggs to a stiff froth, add the powdered sugar, flav oring, and water, stir carefully, and serve very hot.
Orange Sauce.
2 tablespoonfuls butter, Yolks 4 eggs, 3 tablespoonfuls powdered sugar, cupful thick cream, cupful orange juice, Grated rind 1 orance.
Cream the butter and whip the sug ar into it, put in a double boiler, add the yolks of eggs well beaten with the cream, stir constantly till it is like a thick custard, then take from the fire, and blend in orange juice and rind.
Fruit Sauce.
cupful sugar, 1 cupful boiling water, 1 tablespoonful arrowroot, can any preserved fruit.
Boil sugar and water together, add the fruit, which may be anything you happen to have--strawberries, peaches, apricots, raspberries (red), or quinces will make a nice sauce. Cook in the sirup a few minutes, then press the pulp through a potato ricer, put hack on the fire in a saucepan; when boiling, thicken with the arrow root dissolved in cold water, beat till thick and creamy. This sauce may be served hot with any hot pudding, or when thoroughly chilled it is nice with cold rice or vanilla ice cream.
Hard Sauce.
cupful butter, 1 cupful powdered sugar, Little nutmeg.
Beat butter well, stir in slowly sug ar, and beat to a cream. Pile on a plate, and grate over a little nutmeg. Keep cool.
Strawberry Sauce.
1 tablespoonful butter, cupfuls powdered sugar, White 1 egg, 1 pint mashed strawberries.
Beat butter to a cream. Add grad ually sugar and the whites of eggs. Beat till very light, and just before serving add strawberries.
Soft Custard.
2 cupfuls scalded milk, Yolks 4 eggs, 2 tablespoonfuls sugar, teaspoonful salt.
Cook over hot fire till it will mask the spoon, strain, cool, and flavor. Some puddings are improved by hav ing the sugar browned as for cara mel sauce.
Maple Sauce.
pound maple sugar, cupful water, Whites 2 eggs, cupful thick cream, 1 teaspoonful lemon juice.
Boil water and sugar till it will spin. Whisk boiling hot into the beaten whites of eggs, add cream and lemon juice.
Creme d'Amande Sauce (French rec ipe).
2 cupfuls sweet cream, 2 ounces sweet almond, 2 drops extract bitter almond, i cupful powdered sugar, 1 teaspoonful rose water.
Chop almonds which have been blanched and browned in the oven, pound them very fine. Add sugar, almonds, and rose water to the cream. Beat until the sauce is very light.
Algre Diouz (French recipe).
2 cupfuls sour cream, Juice and grated rind 1 lemon, Sugar to taste.
Beat hard and long until the sauce is very light.
Currant-Jelly Sauce.
cupful currant jelly, Whites 3 eggs, cupful powdered sugar, cupful thick cream.
Beat the whites of eggs to a stiff froth, add sugar by degrees, and beat well. Soften the jelly by heating in a bowl set in hot water. When soft enough to drop from a spoon, beat it into the eggs and sugar. Add the cream. Stir in 2 tablespoonfuls jelly cut in dice, and serve.
Lemon. Sauce.
1 cupful sugar, cupful water, Rind and juice 2 lemons, Yolks 3 eggs.
Boil the water, sugar, juice, and rind of lemons all together ten min utes. Beat the yolks of eggs. Strain the sirup, stir the eggs into it, set the saucepan in boiling water, and beat rapidly until thick and smooth; re move from the water, and beat five minutes.
Orange Sauce.
• 1 cupful sugar, 1 cupful water, • i teaspoonful cornstarch, cupful orange juice, Juice 1 lemon, 1 cupful orange pulp.