Page:Browne - The Plain Sailing Cook Book.djvu/110

 

SAUCES FOR PUDDINGS

Hard Sauce

• MATERIALS
• ¼ cup butter
• 1 cup powdered sugar
• ½ teaspoon vanilla
• 1 tablespoon cream or milk

• UTENSILS
• Small bowl
• Tablespoon
• Small strainer

DIRECTIONS

1. "Cream" the butter in a bowl.
2. Sift the sugar through a small strainer, and add it, a little at a time, to the butter, "creaming" the two together.
3. Add the vanilla and the cream or milk, a few drops at a time, and mix thoroughly.

 

Custard Sauce

• MATERIALS
• 1 cup milk
• 1 egg or 2 yolks
• 2 tablespoons sugar
• ½ teaspoon vanilla

• UTENSILS
• Double-boiler
• Small bowl
• Large spoon
• Dover beater

DIRECTIONS

1. Put the milk in the double-boiler, and place this over the fire.
2. Beat the egg and sugar together in a bowl, and then slowly stir into it the hot milk.
3. Pour the mixture back into the boiler, and cook about five minutes, stirring constantly.
4. Pour the custard into a bowl, add the vanilla, and beat with a dover beater.
5. Chill thoroughly before using.

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