Pudding Sauces
Reading edition
Hard Sauce
1/2 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.
Foamy Sauce
6 tablespoons butter 1 cup powdered sugar 3 eggs 1 teaspoon vanilla extract 2 tablespoons boiling water
Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.
Chocolate Sauce
1 ounce unsweetened chocolate 1 tablespoon butter 1/3 cup boiling water 1 cup sugar 1/2 teaspoon vanilla extract
Melt chocolate in top of double boiler. Add butter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.
Maple Sauce
1 cup sugar 1 cup water 1 tablespoon lemon juice 1 tablespoon maple flavoring 1 teaspoon corn starch
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.
Lemon or Orange Sauce
1 cup water 2 tablespoons lemon or orange juice 2 tablespoons sugar 1 teaspoons corn starch
Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
Fruit Sauce
1/3 cup butter 1 cup fresh strawberries, raspberries or canned fruit drained from syrup 1 cup powdered sugar 1 egg white
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed. Beat until creamy.
Caramel Sauce
2 cups granulated sugar 5 cups boiling water
Melt sugar in saucepan and heat, stirring constantly until golden brown; add boiling water. Cook three minutes.