Puddings And Ice Cream Sauces

Description

This section is from the book "The Rocky Mountain Cook Book. For High Altitude Cooking", by Caroline Trask Norton. Also available from Amazon: Rocky Mountain Cook Book.

Puddings And Ice Cream Sauces

Plain Hot Pudding Sauce

2 cups boiling water.

1 cup sugar.

2 tablespoonfuls flour.

2 tablespoonfuls butter. 1/4 teaspoonful salt. Flavoring.

Mix the flour, sugar and salt well together; slowly pour on the boiling water, let boil ten minutes, then add the creamed butter and flavoring. A great many different flavorings may be used with this sauce - nutmeg, a teaspoonful of vanilla, tablespoonful of lemon and a little of the grated rind, this makes a lemon sauce, or two tablespoonfuls of sherry or madeira, or one of brandy. A little nutmeg added with any of these flavorings is an improvement.

Brown Sugar Sauce

Make the same as plain sauce, using brown sugar in place of white.

Molasses Sauce (Good With Apple And Rice Puddings)

Melt in a sauce pan two tablespoonfuls of butter. Stir into it the same amount of flour and one cup of molasses that is diluted with one-half cup of hot water. Cook slowly ten minutes, flavor with a little lemon juice, vinegar and nutmeg. Half brown sugar and half molasses makes a very nice sauce.

Caramel Sauce

Put one-half cup of sugar in a sauce pan. Stir till melted and a light brown, then add one-half cup of boiling water. Simmer for fifteen minutes.

Hot Fruit Sauce. Peach, Apricot, Strawberries, Raspberries, Etc

1 cup of the fruit or berries. 1/2 cup of sugar.

1 teaspoonful corn starch or flour.

Mix the corn starch smooth in a little cold water. Stir it into the fruit. Boil from five to ten minutes. Mash and strain.

Creamy Sauce

1/3 cup butter.

1 cup powdered sugar.

2 tablespoonfuls of cream and the same amount of wine.

Cream the butter, add the sugar slowly, then beat in the wine; just before serving add the cream. Or, add the cream and wine together and cook over hot water till smooth and creamy, but not enough to melt the butter. A hot or cold sauce can be made from this receipt.

Egg Sauce

Beat one egg very light, five minutes; then beat in one-fourth cup of powdered sugar and fold in one-half cup of heavy cream, whipped.

Foamy Sauce

1/2 cup butter.

1 cup powdered sugar.

1/4 cup boiling water.

3 tablespoonfuls of wine or fruit juice. White of one egg.

Cream the butter, add the sugar and cream, then the wine; just before serving add the boiling water. Mix it in well, add the white of egg, well beaten. Beat all together with a Dover beater till light and foamy.

Hard Sauce

1/2 cup butter.

1 cup powdered sugar.

White of one egg. Flavoring.

Cream the butter and sugar, then fold in the white of egg beaten stiff. Flavor with a little nutmeg, lemon, vanilla or wine; pile lightly on a serving dish.