The Art of German Cooking and Baking/Jams and Sauces
CHAPTER 16.
SAUCES.
FRUIT.
Stewed fruit used as a sauce is a wholesome and valuable food. It is served with poultry and game. It is refreshing for patients. The fruit must be cooked in a pot or kettle free from any kind of grease. The spices must be removed from sauces and jams before serving. Fruit jams and sauces look best when served in glass dishes.
No. 1—APPLE SAUCE
Quantity for 6 Persons.
- 2 lbs. of apples
- 3 cups of water
- Sugar to taste
- ½ cup of white wine, if you like it
- 1 slice of lemon
- 1 tsp. of lemon juice
Preparation: The apples are pared, cored, cut up into eighths, boiled until tender with water, wine, lemon slice, lemon juice and sugar. They should be cooked on a moderate fire to prevent scorching, rubbed through a colander, served cold in a glass dish.
No. 2—CHERRY SAUCE.
Quantity for 6 Persons.
- 2 lbs. of cherries
- Sugar to taste
- 1 cup of water
Preparation: The cherries are cleaned, the stems picked off, cooked until tender in sugar and water and served cold. Sour cherries require much sugar.
No. 3—STRAWBERRY SAUCE.
Quantity for 6 Persons.
- 2 qts. of strawberries
- 1 cup of sugar
- ½ cup of water
Preparation: The berries are cleaned and washed. Water and sugar are boiled down to a syrup; cool it and put in the strawberries and shake them until they are well mixed with the syrup. Then put them in a cool place.
No. 4—RASPBERRY SAUCE.
Quantity for 6 Persons.
- 1 qt. of raspberries
- ¾ cup of sugar
- ½ cup of water
Preparation: Clean the berries, boil the water and sugar 5 minutes, then put in the berries and cook a little while. Carefully remove the scum and serve the fruit cold.
No. 5—CURRANT SAUCE.
Quantity for 6 Persons.
- 2 qts. of currants
- 1 cup of water
- 1½ cups of sugar
Preparation: Clean the currants and pick them off the stems. Boil the sugar and water, put in the berries and cook them a few minutes, take them out and put them into a dish. Boil the syrup until thick, then pour over the berries and serve cold.
No. 6—WHORTLEBERRY OR HUCKLEBERRY SAUCE.
Quantity for 6 Persons.
- 1½ qts. of whortleberries
- ½ cup of sugar
- 1 tbsp. of lemon juice
- 1 lemon slice
Preparation: The berries are picked over, washed, put on the fire with water and sugar to cook. When boiling, add lemon slice and juice, let it boil up a few times, remove the lemon slice and serve cold.
No. 7—BLACK MULBERRY SAUCE.
Quantity for 6 Persons.
- 2 qts. of mulberries
- ½ cup of sugar
- ½ cup of white wine or water
- 1½ tbsps. of lemon juice
Preparation: The berries are picked over, washed and the water drained off. White wine and sugar or water and sugar are brought to boil. Add lemon juice and mulberries, cook 1 minute, take them out with a skimmer. Boil down the juice and pour over the berries. Serve cold.
No. 8—FRESH PLUM SAUCE.
Quantity for 6 Persons.
- 2 lbs. of fresh plums
- ½ cup of water
- ½ cup of sugar
Preparation: The plums are cut into halves and the stones are taken out. The water and sugar boiled a few minutes, the plums put in, covered and cooked slowly without stirring until tender. Carefully place them into a dish so they will not be crushed. Boil down the juice and pour it over the fruit. Serve cold.
No. 9—GOOSEBERRY SAUCE.
Quantity for 6 Persons.
- 1½ qts. of gooseberries
- ¼ cup of water
- 2 cups of sugar
- 1 piece of lemon peel
Preparation: The unripe berries are cleaned, i. e., stems and calix removed, scalded and left in the water a few minutes and drained.
Water and sugar are boiled, the berries put in and covered. Let them simmer ^2 hour, strew with sugar and serve cold.
Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing.
No. 10—BILBERRY OR BLUEBERRY SAUCE.
Quantity for 6 Persons.
- 1 qt. berries
- 2 cups of water
- 1 cup of sugar
Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold.
No. 11—PEACH SAUCE.
Quantity for 6 Persons.
- 2½ lbs. of peaches
- ¾ cup of sugar
- ½ cup of water
- 10 peach stones
Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold.
No. 12—APRICOT SAUCE.
Quantity for 6 Persons.
The ingredients and preparation are the same as given under No. 11, Peach Sauce.
No. 13—PLUM SAUCE.
Mirabelle Plum.
Quantity for 6 Persons.
- 1½ lbs. mirabelle plums
- ¾ cup of white wine or water
- 1 cup of sugar
Preparation: Sugar and wine are boiled for ½ minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold.
No. 14—GREENGAGE SAUCE.
Quantity for 6 Persons.
The preparation of this fruit is the same as given under No. 13, Mirabelle Plum.
No. 15—PINEAPPLE SAUCE.
Quantity for 6 Persons.
- 1 pineapple
- 1 cup of sugar
- 2 tbsps. of lemon juice
- 1 cup of water
Preparation: The pineapple is peeled, cut up into neat pieces and cooked well done in sugar and water mixed with lemon juice. If there is too much syrup, take out the fruit, boil down the syrup and pour over the fruit. Serve cold.
No. 16—MELON SAUCE.
Quantity for 6 Persons.
- 2 melons
- Juice of 1 lemon
- 1 cup of sugar
- ½ cup of water
Preparation: The melons are peeled, the seeds taken out, the fruit cut into neat pieces and boiled until tender in sugar, water and lemon juice. Then take out the melon with a skimmer, boil down the juice to a syrup and pour it over the fruit. Serve cold.
No. 17—ORANGE AND APPLE SAUCE.
Quantity for 6 Persons.
- 6 sweet-sour apples
- 6 oranges
- ½ cup of white wine
- ½ cup of water
- 1 cup of sugar
Preparation: The apples and oranges are peeled, the core and seeds removed and each sliced or cut into 8 to 10 equal pieces. The sliced apples are boiled in white wine, water and ½ cup of sugar. Cook slowly, taking care that the pieces do not break. Let them cool. The white skin is removed from the oranges. The yellow skin or peeling is cut up and thickly sugared, set on the stove so the sugar will adhere to the pieces, then set to cool. The orange slices are also sugared well. Now in a glass dish, alternate layers of boiled apples and sliced oranges are placed, repeating twice, and the apple and orange juice poured over. The sugared orange peel is used for garnishing the dish ; but the rind of one orange should be sufficient for that.
No. 18—STEWED SLICED APPLES FOR SAUCE.
Quantity for 6 Persons.
- 12 sweet-sour apples
- 2 cups of water
- ¾ cup of sugar
- ½ cup of white wine
- ¼ cup of currants
Preparation: The apples are peeled, cored and cut into 8 or 10 equal parts. The currants are washed and put to boil with apples, water, wine and sugar. Boil until tender, but not broken. Serve them cold.
No. 19—DRIED APPLES FOR SAUCE.
Quantity for 6 Persons.
- ½ lb. of dried apples
- ¾ qt. of water
- ¼ lb. of sugar
- 1 slice of lemon
- Juice of ½ lemon
- 1 cup of white wine, if you wish
Preparation: The apples are washed, drained and put to boil in % qt. of water. Set them on the back of the stove where they will heat very slowly and soak while heating. Add the sugar, lemon slice, lemon juice and white wine, let them boil until tender and serve cold.
Remarks: These dried apples may be made into a smooth sauce by rubbing them through a colander or sieve when done.
No. 20—PRUNES FOR SAUCE.
Quantity for 6 Persons.
- 1 lb. of prunes
- ¾ cup of sugar
- 1 pt. of water
- 1 slice of lemon
- Juice of ½ lemon
Preparation: The prunes are washed and set to boil with 1 pt. of water, sugar, lemon slice and lemon juice. If there is too much juice, take the prunes out, boil down to a thicker syrup and pour over the prunes. Serve cold.
No. 21—RHUBARB SAUCE.
Quantity for 6 Persons.
- 2 bunches of pie plants
- 1 cup of water
- Sugar to taste
Preparation: Skin the rhubarb and cut it up in 2 inch pieces, cook until tender in water and much sugar. Serve cold. Rhubarb requires much sugar, as it is very sour.
Remarks: If you like, you can thicken this sauce with a little corn starch dissolved in water.
No. 22—PEAR SAUCE.
Quantity for 6 Persons.
- 2 lbs. of juicy pears
- 1½ qts. of water
- ¼ lb. of sugar
- 1 stick of cinnamon
- 1 slice of lemon
- 1 tbsp. of corn starch
- 1 clove
Preparation: The pears are peeled, large pears cut into 4 parts, small ones into halves. The core is cut out and the pears cooked until tender in water, sugar, cloves, cinnamon and lemon slice. It is best to cook them very slowly in a granite or porcelain dish. When the pears are soft, take them out, add the corn starch to the syrup, boil it down and pour over the fruit. Serve cold or warm.
No. 23—TOMATO SAUCE.
Quantity for 6 Persons.
- 12 medium sized tomatoes
- 2 cups of sugar
- 3 cloves
- ½ sliced lemon
- 1½ cups of water
Preparation: The tomatoes are scalded and skinned. Water, sugar, cloves and lemon slices brought to boil and the tomatoes put in 2 or 3 at a time. When they are done, take them out and put in others until all are boiled. Boil down the syrup if there is too much of it and pour over the tomatoes after straining.