SAUCES
Reading edition
Caramel Sauce
1½ cups sugar 1 cup water 1 tsp. vanilla
Caramelize sugar and stir in slowly the boiling water. Let boil to a thick syrup, add vanilla. If the sauce is to be served hot, let the saucepan containing it remain in a large pan of hot water until needed. Chopped seedless raisins may be added to this sauce.
Chocolate Sauce
3 sqs. bitter chocolate 1 cup evaporated milk 1 cup powdered sugar ½ cup water 1 tsp. vanilla
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Cut chocolate into small pieces and melt in a pan over boiling water. Stir in the sugar, evaporated milk, and water until sugar is dissolved. Place over fire and cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball. Flavor with vanilla. Keep the sauce warm by placing over a pan of hot water until ready to serve.
Fruit Sauce
Make syrup as for nut sauce and add a cup of crushed strawberries or other fruits; leave out nuts.
Hot Maple Sauce
2 cups maple syrup 1 tsp. melted butter 1 cup thin cream or evaporated milk ½ cup chopped walnut meats or pecans
Mix maple syrup, butter, and cream. Cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball. Keep warm over a pan of hot water until ready to serve. Sprinkle top of each dish with nuts, chopped fine.
Lemon Cream Sauce
1 cup heavy cream 1 egg white ⅛ tsp. nutmeg 6 tbs. confectioners’ sugar 1 tbs. lemon juice ⅛ tsp. salt
Whip cream and white of egg, add sugar, lemon juice, nutmeg, and salt. Serve over any flavor of ice cream or sherbets.
Marshmallow Sauce
½ lb. marshmallows ½ tsp. orange extract 1 cup confectioners’ sugar ½ cup hot water
Cut marshmallows into small pieces and dissolve in top of double boiler and add sugar and boiling water and heat thoroughly; add orange extract. Let cool and serve.
Medium White Sauce
6 tbs. butter 6 tbs. flour 3 cups scalded milk
Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, stirring frequently until thick. Cool. Add salt and pepper just before serving.
Nut Sauce
1½ cups sugar 1 cup chopped walnut meats ½ cup water 1 tsp. vanilla ⅛ tsp. salt
Boil sugar and water to a thick syrup, add nuts, salt, and extract. Serve on ice cream, hot or cold.
Orange Sauce
4 whites of eggs 3 oranges 4 tbs. confectioners’ sugar 1 tsp. lemon extract
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Beat whites of eggs until stiff, add sugar and beat again, then add grated rind and strained orange juice and lemon extract. Stir the mixture well.
Thin White Sauce
6 tbs. butter 3 tbs. flour 3 cups scalded milk
Melt butter, add flour, and blend. Add scalded milk. Cook on LOW heat, stirring frequently until thick. Cool. Add salt and pepper just before stirring.
Whipped Cream Sauce
½ cup confectioners’ sugar 1 cup heavy cream 1 tsp. vanilla extract
Whip cream until stiff, beat in sugar and vanilla. Chill and serve on any frozen dessert. Chopped candied fruit or nuts may be added to this sauce, or ½ cup maraschino cherries, chopped fine.