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Chapter XXIV − PUDDING SAUCES
Lemon Sauce I
3
1
/4 cups sugar
2
teaspoons butter
/4 cup water
1
tablespoon lemon juice
Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and
juice.
lemon
1
Lemon Sauce II
1
1
/2 cup sugar
2
tablespoons butter
cup boiling water
1
1/2 tablespoons
lemon juice
1
tablespoon
corn−starch or
Few gratings nutmeg
1/2 tablespoons
Few grains salt
1
flour
Mix sugar and corn−starch, add water gradually, stirring constantly; boil five minutes, remove
from fire, add butter, lemon juice, and nutmeg.
2
Lemon Sauce III
1
1
/3 cup butter
1
/3 cup boiling water
cup sugar
3
tablespoons lemon juice
Yolks 3 eggs
Few gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and
over boiling water until mixture thickens. Remove from range, add lemon juice and rind.
with Apple Pudding or Popovers.
cook
Serve
3
Chapter XXIV − PUDDING SAUCES
464
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