| 469 | 470 | 471 | 472 | 473 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
2
eggs
2
squares
unsweetened
chocolate
2
/3 cup powdered
sugar
4
tablespoons
powdered sugar
teaspoon vanilla
1
Scald one and three−fourths cups milk, add corn−starch diluted with remaining milk, and
cook
eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and
hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add
gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked
mixture; cook one minute, add vanilla, and cool before serving.
1
6
Sabyon Sauce
Grated rind and juice 1/2
lemon
1
/3 cup sugar
1
1
/2 cup white wine or
2
eggs
/4 cup Sherry
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a
whisk; pour on to whites of eggs beaten stiff.
wire
1
7
Hard Sauce
1
1
/3 cup butter
1
/3 teaspoon lemon
extract
cup powdered
sugar
2
/3 teaspoon vanilla
Cream the butter, add sugar gradually, and flavoring.
1
8
Sterling Sauce
/2 cup butter
teaspoon vanilla or
1
1
Chapter XXIV − PUDDING SAUCES
468
Page
Quick Jump
|