Page:Browne - The Plain Sailing Cook Book.djvu/111

SAUCES FOR PUDDINGS—Continued

 

Strawberry Sauce

• MATERIALS
• ⅓ cup butter
• 1 cup strawberries
• 1 cup powdered sugar
• 1 egg—white only

• UTENSILS
• Bowl
• Tablespoon
• Colander
• Potato-masher
• Small bowl
• Dover beater

 

DIRECTIONS

1. Stem the berries, wash them in cold water, and drain through a colander.
2. Put the berries in a bowl, and mash them with a potato-masher.
3. "Cream" the butter in a bowl, sift the sugar into it, and "cream" again.
4. Beat the egg-white with a dover beater, add it to the butter and sugar, and mix well with a spoon.
5. Add the berries and mix all together.

 

Lemon Sauce

• MATERIALS
• ¼ cup sugar
• ½ cup boiling water
• ½ tablespoon corn-starch
• 1 tablespoon butter
• 1 tablespoon lemon juice
• A little grated lemon peel
• A little nutmeg

• UTENSILS
• Saucepan
• Lemon-squeezer
• Grater
• Tablespoon

 

DIRECTIONS

1. Mix the sugar and corn-starch together in a saucepan.
2. Add the boiling water, a little at a time, stirring constantly.

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