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Desserts and Salads.

by Gesine Lemcke.

PREFACE.

I ask every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:

Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.

If you measure your ingredients by means of a cup be sure you use one which holds half a pint.

Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.

If at first success does not come to you do not despair, but persist in following the advice of the old adage: ”Try, try again.”

You should always bear in mind that honest work is never lost and that reward must come in the end.

Desserts and Salads.

SAUCES.

1. +Wine Chaudeau.+-- Into a lined saucepan put bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.

2. +White Wine Sauce.+-- Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve.

3. +Wine Cream Sauce.+-- bottle white wine, teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve.

4. +Claret Sauce.+-- Over the fire place a lined saucepan containing bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1 cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add pint claret and sugar to taste.

5. +Bishop Sauce.+-- Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1 cups claret, pound sugar and 1 teaspoonful of bishop essence.

6. +Madeira Sauce, No. 1.+-- Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

7. +Madeira Sauce, No. 2.+-- Mix 1 tablespoonful flour with 1 spoonfuls b.u.t.ter; add 1 cups boiling water; boil 3 minutes, stirring constantly; remove from the fire, add cup Madeira and 3 tablespoonfuls sugar.

8. +b.u.t.ter Sauce.+-- In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful b.u.t.ter in small pieces; continue stirring and boil for a few minutes.

9. +Sherry Wine Sauce, No. 1.+-- Add to the b.u.t.ter Sauce cup sugar and pint sherry wine.

10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, cup water, the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of lemon; put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken; then take it off; if allowed to boil it will be spoiled, as it will immediately curdle; beat the whites to a stiff froth, stir them into the sauce and serve.

11. +Sherry Wine Sauce, No. 3.+-- Melt in a small saucepan 1 tablespoonful b.u.t.ter; add 1 teaspoonful flour; when well mixed add 1 cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs; stir briskly until the sauce is on the point of boiling; then instantly remove and serve with plum or bread pudding.

12. +Wine or Brandy Sauce.+-- Prepare 1 cup b.u.t.ter Sauce, sweeten it with sugar, add 1 gla.s.s brandy, port or sherry wine, a little lemon juice and nutmeg.

13. +Arrack Sauce (Allemande).+-- Mix 2 tablespoonfuls flour with some white wine; add in small pieces 2 tablespoonfuls b.u.t.ter, peel and juice of lemon and 2 cups white wine; place a saucepan containing the ingredients over the fire and stir until it comes to a boil; remove from the fire, add 1 cup arrack and 1 cup sugar.

14. +Arrack Sauce (English).+-- Put in a small saucepan 1 tablespoonful flour mixed with a little cold water, the yolks of 3 eggs, 1 tablespoonful b.u.t.ter, a piece of cinnamon, a little lemon peel, 2 tablespoonfuls sugar and 1 cups water; set saucepan over the fire, stir constantly until it commences to boil; then instantly remove from the stove, add a little lemon juice and cup arrack.