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No. 50—LEMON SAUCE.
Quantity for 6 Persons.
- 1 pt. of milk
- ⅓ lemon peel
- 1 tsp. of flour
- ¼ cup of sugar
- 4 yolks of eggs
The preparation is the same as given under No. 47, but instead of vanilla use lemon peel.
No. 51—MARASCHINO SAUCE.
Quantity for 6 Persons.
- 4 tbsps. of maraschino
- 1 pt. of milk
- 1 tsp. of flour
- ¼ cup of sugar
- 4 yolks of eggs
The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino
No. 52—CHERRY SAUCE.
Quantity for 6 Persons.
- 1 lb. sour cherries
- ¾ qt. of water
- Sugar to taste
- 1 small piece of cinnamon
- 1½ tbsps. of corn starch
Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold.
No. 53—PRUNE SAUCE.
Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried prunes.
No. 54—APRICOT SAUCE.
Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots.
No. 55—STRAWBERRY SAUCE.
Quantity for 6 Persons.
- 1 pt. strawberry juice
- ⅛ lb. of sugar
- 1 stick of cinnamon
- 1½ tbsps. of corn starch
- 1 tsp. of vanilla or lemon extract
Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm.
Remarks: When the juice from preserved fruit is used, less sugar is needed.
