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The 1918 Fanny Farmer Cookbook
2
tablespoons milk
3/4 cup powdered
sugar
2
tablespoons wine
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added
fast the sauce will have a curdled appearance.
too
1
2
Creamy Sauce II
Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but
this
will make no difference, as the sauce is to be warmed over hot water. By careful watching and
constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.
1
3
Foamy Sauce I
1
1
/2 cup butter
1
egg
cup powdered
sugar
2
tablespoons wine
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot
water.
1
4
Foamy Sauce II
Whites 2 eggs
1
/4 cup hot milk
cup powdered sugar
teaspoon vanilla
1
1
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.
1
5
Chocolate Sauce
2
1
cups milk
2
water
1/2 tablespoons
tablespoons hot
corn−starch
Chapter XXIV − PUDDING SAUCES
467
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