Things Mother Used to Make/Sauces

←

Puddings

Things Mother Used to Make (1922)
by Lydia Maria Gurney

Sauces

Soups

→

2663026Things Mother Used to Make — Sauces1922Lydia Maria Gurney

SAUCES

Chocolate Sauce

1 Tablespoonful of Butter	1 Cupful of Sugar
2 Tablespoonfuls of	4 Tablespoonfuls of
Cocoa	Boiling Water

Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.

Cold Sauce

Cream together one-half cupful of butter and one and one-half cupfuls of sugar. Grate a little nutmeg over the top.

Cranberry Sauce

Pick over and wash one quart of cranberries; cover with cold water and cook until tender. Remove from the fire, rub through a colander and sweeten to taste.

Cream Mustard

½ Cupful of Vinegar	½ Teaspoonful of Salt
½ Cupful of Sweet Cream	1 Tablespoonful of
1 Egg	Mustard

Put the vinegar on the stove and let it come to a boil. Have the cream, salt, mustard, and egg well beaten together, and pour the boiling vinegar over them, then set the whole over boiling water and stir constantly until it thickens. When cold, it is ready for use, and is very nice.

Egg Sauce, for Chocolate Pudding

2 Cupfuls of Sugar	1 Cupful of Boiling Milk
1 Egg	Flavoring

Beat the egg and sugar together, and pour over it the boiling milk, and flavor.

Pudding Sauce

1 Cupful of Sugar	3 Heaping Teaspoonfuls
½ Cupful of Butter	of Cornstarch
1 Pint of Water	Flavoring

Cream together the butter and sugar. Wet the cornstarch with a little water; stir it into the pint of boiling water and, when thickened, pour it over the butter and sugar. Add the flavoring.

Salad Dressing

½ Cupful of Vinegar	1 Egg
½ Cupful of Water	2 Tablespoonfuls of Sugar
½ Cupful of Milk	1 Tablespoonful of Flour
Piece of Butter size of a	1 Tablespoonful of
Walnut	Mustard
	½ Teaspoonful of Salt

Put the vinegar, water and butter on the stove, in an agate dish, to boil. Mix together sugar, flour, mustard and salt, stir into the beaten egg with the milk, and add to the boiling water and vinegar. Let boil until it thickens. This is quickly and easily made, very nice and always a success.

Sauce, for Graham Pudding

1 Cupful of Sugar	1 Lemon
½ Cupful of Butter	½ Pint Boiling Water
1 Egg

Cream together the butter and sugar, add the well-beaten yolk of egg, pour over this the boiling water, juice of lemon and well-beaten white of egg.