Part 10

Wash and brush the horseradish; soak it for an hour in cold water; scrape it very finely with a sharp knife; mix 2 tbp of it with ½ tsp salt and a tsp of powdered mustard; add gradually ¼ pt of cream, or instead, the yolk of an egg; mix with 3 tbp olive oil, and afterward 2 tbp vinegar; stir in briskly but gradually; mix well and serve in a glass dish; time, ½ hour to prepare; sufficient for 6 persons.

SAUCES FOR DESSERTS

STERLING SAUCE

To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar; then add yolks of egg and beat until thick and rather a lemon color, a few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.

LEMON SAUCE

¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.

Make a syrup by boiling sugar and water 5 min; remove from fire; add butter and lemon juice.

WHIPPED CREAM SAUCE

1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains salt.

Combine evaporated milk and cream; chill and whip until stiff; add sugar and salt; keep in refrigerator until ready to serve.

BUTTERLESS SAUCE

½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.

Put milk into db; when hot add yolks of eggs beaten well with sugar; cook as custard; take off and add flavoring when cool; just before serving mix well-beaten whites lightly with sauce.

MAPLE SAUCE

1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1 tsp corn starch.

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with little cold water, lemon juice and maple flavoring; boil 3 min; serve hot.

FUDGE SAUCE

1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c sugar, ½ tsp vanilla extract.

Melt chocolate in top of db; add butter, and when mixed, pour water on slowly, stirring constantly; add sugar; bring to boiling point; boil 5 min without stirring; add vanilla and few grains salt; serve hot.

VANILLA SAUCE

⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp vanilla.

Cream butter; add sugar and egg yolks beaten slightly; add water; cook in db until thickened; remove from fire and add vanilla.

WINE SAUCE

½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c boiling water.

Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just before serving stir in hot water, beat to a foam; add vanilla and wine.

PUDDING SAUCE

1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1 egg, flavoring.

Mix corn starch with little cold water and cook until clear in boiling water; add salt; beat sugar and egg together until very light; pour hot starch on slowly; add flavoring and serve.

CARAMEL SUGAR

Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce for waffles also.

STRAWBERRY SAUCE

One large tbp butter beaten to a cream; add gradually 1½ c powdered sugar and beaten white 1 egg; beat till very light; just before serving add 1 pt mashed strawberries.

SOFT CUSTARD

1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over hot water till it will cover the spoon; strain, cool and flavor; is improved for some dessert by having sugar browned as for Caramel Sauce.

MAPLE SUGAR SAUCE

¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little lemon juice to taste.

CRANBERRY SAUCE

1 qt cranberries, 1½ c water, 2 c sugar.

Cook cranberries and water till berries are tender; then rub through sieve to keep back skins and seeds, return to fire; add sugar and cook only until it is melted; chill and serve. Skins may be left in sauce if desired.

CHOCOLATE SAUCE

½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp corn starch, 1 inch stick cinnamon.

Boil sugar and water together to a syrup; pour this over chocolate and return to saucepan with cinnamon; cook 10 min; moisten corn starch with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon before serving.

HARD SAUCE

1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.

Cream butter and sugar; beat in lemon juice; place in mould; set on ice; serve when cold, grating a little nutmeg over it; this is made more delicate by adding the well-beaten whites of 2 eggs before setting away to harden.

JELLY SAUCE

1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp corn starch.

Melt sugar and jelly in boiling water; stir into it corn starch dissolved in cold water; let it come to boiling point; serve hot.

LEMON SAUCE

2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2 lemons, 1 tbp butter.

Beat eggs, sugar, butter and corn starch together; pour over them boiling water; stirring constantly; strain and cook over boiling water until thick; remove from fire; add juice and grated rind of lemons.

MAPLE SUGAR SAUCE

1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.

Melt sugar in water over slow fire; remove scum; add butter mixed well with flour; boil 5 min; serve with boiled puddings.

GOLDEN SAUCE

2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice, nutmeg.

Beat eggs and sugar until creamy; set bowl into a kettle of boiling water and beat steadily while pouring in boiling water; when thick and foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top of sauce; the juice of an orange and half the grated rind may be used instead of lemon juice and nutmeg.

RAISIN SAUCE

4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.

Cook together raisins, sugar, water, lemon juice and cinnamon for 20 min; then add corn starch, which has been mixed with the cold water and stir until it thickens and is clear; serve hot.

MAYONNAISE DRESSING

Break an egg in a bowl; add about 1 tbp good salad or olive oil and beat vigorously with an egg beater or a silver fork—until the oil and egg are thoroughly mixed. This will take about as long as you count 50, not as fast as you can count, but as fast as you can beat. Add another tbp of oil and beat again—vigorously; 2 tbp and beat again; 2 or 3 more and beat again. Your mayonnaise will begin to thicken a little; then add about 4 tbp of oil at a time, beating well after each addition until your mayonnaise is as thick and stiff as you want it. The more oil you beat into it the thicker it will be. This will take about 2 c of oil. After mayonnaise is made, mix well ½ tsp of salt, 1 tsp each of sugar and mustard, a generous pinch each of paprika and red pepper; add a tbp of lemon juice or vinegar and stir until the salt and sugar are dissolved, then pour into the mayonnaise and beat well. If you do not like a sweet salad dressing leave out the sugar. If you prefer a very sweet dressing, add more sugar and leave out the mustard. After you have tried it once, you will be amazed to find that anything so good can cost so little and be so easy to make. Keep on ice. Then from day to day as you want a different kind of salad dressing you can use a portion of the plain mayonnaise and mix it with the desired ingredients to make the fancier dressings.

CREAM MAYONNAISE

Follow directions for Mayonnaise Dressing; add ⅓ c of cream, beaten until stiff just before serving.

COLORED MAYONNAISE

Green mayonnaise is made by addition of 3 tbp ravigote herbs to mayonnaise, or chop parsley leaves and pound with a small quantity of lemon juice; strain through a cheesecloth and add to mayonnaise.

Red mayonnaise is made by adding 1 tbp of lobster coral rubbed through a fine sieve.

WHITE MAYONNAISE

½ c veal jelly, 1 c oil, 6 tbp tarragon vinegar, ½ tsp salt, ¼ tsp white pepper, ½ tsp powdered sugar, pinch of cayenne.

Set bowl into dish of cracked ice; pour jelly into bowl; whip to stiff froth; add seasonings; then a drop at a time; add oil, beating constantly and alternating with vinegar. It should be stiff enough to keep its form when dropped from spoon.

SAUCE TARTARE

1 c mayonnaise, 6 finely chopped olives, capers and pickles mixed to make quarter cup.

With a silver fork beat this mixture into the mayonnaise.

CHANTILLY MAYONNAISE

Equal parts of mayonnaise and whipped cream. Particularly good with frozen or plain fruit salad.

CHEESE DRESSING

6 tbp oil, 1½ tbp vinegar, salt, ½ c cottage cheese, 2 tsp chili sauce, paprika.

Combine the oil and vinegar and beat thoroughly; add cheese and seasonings and mix well; pour over head lettuce.

ROQUEFORT CHEESE DRESSING

2 tbp Roquefort cheese (grated), 4 tbp oil, 2 tbp tarragon vinegar, 1 tbp chili sauce, 2 tbp chopped watercress, 1 tsp mustard dressing.

Rub cheese and oil to a paste together; add other ingredients and pour on salad just at serving time.

PINEAPPLE DRESSING

Juice 1 small can pineapple, ½ c sugar, 2 tbp butter, 1 tbp flour, ½ c heavy cream, 2 eggs.

Slightly warm pineapple juice; rub together flour and butter, to this add egg yolks beaten with the sugar, then add stiffly beaten whites; into this mixture pour pineapple juice and stir over hot water in db until thick; remove from fire and chill, when quite cold fold in cream beaten stiff.

COOKED SALAD DRESSING

1 tsp mustard, 1 tsp salt, 1 tsp sugar, 2 tbp flour, ⅛ tsp paprika, 1 egg, ¾ c milk, ¼ c vinegar, 1 tbp butter.

Mix mustard, salt, sugar, flour and paprika together; add well-beaten egg and mix until smooth; add milk and vinegar and cook over hot water until thick, stirring constantly; remove from fire, add butter and cool. Sour milk may be used in place of sweet milk.

HAWAIIAN DRESSING

To foundation recipe, when cool, add 3 tbp orange juice and 3 tbp pineapple juice.

SAVORY DRESSING

To foundation recipe, when cool, add ¼ c India relish or picalilli.

WHIPPED CREAM DRESSING

Fold into the foundation recipe, when cool, ¾ c whipped cream.

PIMOLO DRESSING

To foundation recipe, when cool, add 1 finely chopped hard-cooked egg and 1 tbp chopped sweet pickle.

SALAD DRESSING, NO OIL

2 eggs, ½ tsp mustard, 1 tsp salt, 2 tbp butter, 3 tbp vinegar, 1 tbp sugar.

Beat the eggs; add the mixed seasoning; beat a little more, then add the melted butter and vinegar; set the bowl over boiling water and stir constantly until thick and smooth; use cold; add a cup of cream, whipped very stiff, before serving.

TEAROOM MAYONNAISE

To 1 c of salad oil add ¼ c of cream, whipped stiff, ½ tbp of lemon juice and a little paprika; stir well. This is good on fruit salads.

THOUSAND ISLAND

1 c mayonnaise, ½ c chili sauce, ½ c stuffed olives, chopped, 1 hard cooked egg minced; mix thoroughly and chill.

FRUIT SALAD DRESSING

To foundation mayonnaise recipe add ½ c whipped cream; fold in lightly.

ONION SALAD DRESSING

6 tbp oil, ¼ tbp dry mustard, ½ tsp onion pulp, ¼ tsp paprika, 2½ tbp vinegar, ¼ tsp salt.

Put all ingredients in ½ pt jar; put 2 rubbers on and clamp down top; shake well until an emulsion is formed; keep in cool place; always shake before using.

BACON DRESSING

For dandelion, cabbage and other green salads: Use fat left from cooking bacon; warm fat, and if there is much sediment strain through fine cheesecloth; use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended; cook for a few minutes to remove raw taste of flour. This is usually served hot. It is good for camp where much bacon is generally used.

SOUR CREAM DRESSING

1 c sour cream, 1 egg, 1 tsp vinegar, ½ tsp salt, 1 tsp sugar, ¼ tsp mustard, ⅛ tsp pepper.

Mix dry ingredients, combine with egg slightly beaten; add cream slowly and cook in db until like custard; when cool add vinegar.

SWEET CREAM DRESSING

½ c heavy cream, 3 tbp vinegar, dash of cayenne pepper or ¼ tsp paprika, ¼ tsp salt.

Beat cream with Dover beater until stiff; add seasonings; add vinegar slowly, continuing to beat.

QUICK MAYONNAISE DRESSING

1 c oil, yolk 1 egg, 2 tbp vinegar or lemon juice, few grains cayenne, ⅔ tsp powdered sugar if desired, ⅔ tsp mustard, ⅔ tsp salt.

If onion flavor is desired, rub bowl with freshly cut onion or a clove of garlic; put in seasonings; mix them with entire amount of acid, then add yolk and beat well; add oil, at first by tbp, beating after each addition; when all has been used, add any further necessary seasonings and beat thoroughly; cover bowl with an earthen dish and keep in a cool place until needed. By adding acid before oil the egg is partially curdled or thickened, and oil may be added more rapidly than by the other method.

CORN STARCH PASTE BINDING

Mayonnaise may be prevented from separating, and the quantity may be increased without materially altering flavor by stirring into it after it is mixed about ⅓ of its bulk of hot corn starch paste, made in the following proportions:

2 tbp corn starch, ¾ c boiling water, ¼ c vinegar.

Mix 2 tbp corn starch smoothly with ¼ c vinegar in an enamel saucepan; add ¾ c boiling water; simmer gently 5 min; cool very slightly and beat desired quantity into mayonnaise, which will become thicker and lighter in color; chill before using.

This starch paste binding is particularly desirable to use when cottonseed, corn or peanut oil is being used in place of olive oil.

=Mayonnaise Piquante=, for meat, fish or shellfish salads: To 1 c mayonnaise add 2 tbp each olives and pickles finely chopped.

FRENCH DRESSING

½ c oil, 2 tbp vinegar, 1 tsp paprika, 1 tsp powdered sugar, ½ tsp dry mustard, 2 tsp salt, dash cayenne.

Place all ingredients in a bottle or cruet; chill; shake vigorously just before serving; a little onion juice; garlic or Worcestershire sauce may be added if desired.

RUSSIAN DRESSING

1 c mayonnaise or boiled dressing, 2 tbp thick chili sauce, 2 tbp tomato catsup, 2 tbp Worcestershire sauce.

Mix together thoroughly, adding mayonnaise last.

COOKED FRENCH MUSTARD

3 tbp each dry mustard and sugar; beat 1 egg light, mix smooth with 1 c diluted vinegar; cook a few min; add 1 tbp butter as you remove from stove. Delicious on meats.

ICINGS

Break the whites of eggs on a platter or large shallow dish. Allow 1 small c or ⅓ lb of powdered sugar to the white of egg. Beat the whites thoroughly before adding, gradually, the sugar. The length of time required for beating depends on the coldness and freshness of the eggs. Some experienced cooks advise putting the sugar directly into the whites and beating all together. It is claimed icing so made does not crumble easily.

If a soft icing is desired add ¼ lb sugar, or 10 tsp sugar and 1 of corn starch to the white of each egg. Cake can be iced while warm; in the case of fruit cake, it is better to leave it until within a few hours before wanted, as icing will turn yellow by standing. Allow the whites of 2 eggs for a large cake. Remove the loose particles from the cake with a cloth and dust with flour. Flavor icing just before using; if lemon juice is preferred, extra sugar will be needed for the additional liquid. To color icing, use either cochineal, a red jelly or strawberry syrup for a pink, strong coffee for amber, and the strained juice of an orange, in which has been soaked the rind for a delicate yellow. There are fruit syrups and powders which give almost any color desired. Powdered or confectioner’s sugar should always be used except for boiled icing; for that the granulated is better. Remember to beat the eggs entirely in one direction, that is from left to right, or right to left; do not change the order while beating. It is as important here as in cake making.

Put the cake on a smooth, flat surface, where it can be undisturbed, with a layer of clean white paper under it. Drop a large spoon of icing on the center of the cake, and spread smoothly with a knife dipped in hot water to prevent sticking. Work as rapidly as possible to do it well. When finished set the cake in a cool place to harden. When the frosting is almost cold, take a knife and mark the cake in slices. Any ornaments, such as gum drops, candies, orange flowers or ribbons should be put on while the icing is moist. When dry, ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars.

BOILED ICING

4 eggs whites, 4 c sugar ½ pt boiling water, 1 tsp cream tartar, 1 tsp vanilla.

Boil the sugar and water till clear as syrup and pour over the whites beaten stiff; stir until it is a stiff cream; add cream tartar and vanilla. This is nice for filling.

EGGLESS ICING

½ c milk, 1 c sugar, 1 tsp butter, 1 tsp vanilla.

Boil all 10 minutes, or till a little thick and spread on cake.

ICING WITH RAISINS

1 c sugar, ⅔ c raisins, stoned and chopped fine, 4 tbp water, 1 egg white.

Boil the sugar and water till it will thread from the spoon; pour on to the beaten egg and work with an egg beater till thick enough to spread on the cake. Take out enough for the top layer, and with the rest mix the raisins; spread between the layers.

FIG FILLING

Cut with fc 1 lb figs; add 1 c water and 4 tsp sugar; cook until they become thick; add juice of 1 lemon; beat well and when cool, spread between layers of cake.

MARSHMALLOW FILLING

Put ¾ c sugar and ¼ c milk in a saucepan; boil 6 min without stirring; melt ¼ lb marshmallow in top part of a db; then add 2 tbp boiling water to them and cook until smooth; then add sugar and milk mixture, beat constantly; add 1 tsp vanilla and beat until cool enough to spread. Can be used for both filling and frost. Shredded cocoanut can be sprinkled over the top of frost if desired.

MOCHE FILLING

Cream 6 tbp butter and 1 c confectioner’s sugar thoroughly; add 4 tbp cocoa; beat thoroughly; add 2 tbp strong coffee and 1 more c sugar; then add vanilla. Can be used as filling and frosting.

CARAMEL FILLING

3½ c sugar, ¾ c cream, 1 tbp melted butter.

Boil all together in upper part db; stir only enough to prevent sticking to bottom of pan; let boil until a little of it dropped into a cup of cold water and rubbed between fingers is in a pasty condition; take from fire and stir to consistency of very thick molasses; then place between layers and over top of cake.

APPLE JELLY FILLING

1 large tart apple, 1 c sugar, 1 egg, 1 lemon, juice and rind.

Grate apple and rind of lemon; add other ingredients and boil jelly about 5 min.

CINNAMON JELLY FILLING

2 eggs yolks, 2 tbp sugar, 1 tbp cinnamon.

Follow directions for Apple Jelly Filling.

COFFEE FILLING

1 tbp cream, 2 heaping tbp corn starch, 2 eggs, ½ c sugar, 1 c strong black coffee.

Add cream and sugar to coffee and heat; when boiling hot add corn starch dissolved in a little cold coffee; let boil 3 min; pour slowly over well-beaten eggs and stir rapidly; if not thick enough, set over boiling water and stir till eggs set a little, but not long enough to curdle; spread between layers and ice with Coffee Icing.

CHOCOLATE CARAMEL FILLING

1 pt brown sugar, ½ c milk or water, ½ cake chocolate, butter size of egg.

Boil 20 min, or until thick enough; spread between cakes while warm.

PEACH FILLING

Cut peaches in thin slices; prepare cream by whipping, sweetening and adding flavor of vanilla if desired; put layers of peaches between sheets of cake; pour cream over each layer and over top; this may also be made with ripe strawberries.

WHIPPED CREAM FILLING

Use any recipe for nice layer cake and put parts together with whipped cream.

ORNAMENTAL FROSTING

1½ c granulated sugar, ½ c water, 2 egg whites, 1 tsp flavoring extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread; put over boiling water, stirring continually until icing grates slightly on bottom of bowl; spread on cake, saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube or through a cornucopia made from ordinary white letter paper.

COLORED ICING

1½ c confectioner’s sugar, 2 tbp hot milk, ½ tsp butter, ½ tsp vanilla extract.

Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla; spread on cake.

For pink icing add 1 tbp strawberry or other fruit juice. For yellow icing add 1 tsp egg yolk and flavor with orange rind and 1 tsp lemon juice.

BOILED ICING

1 c granulated sugar, ½ c water, white of 1 egg, ½ tsp flavoring extract, 1 tsp bp.

Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.

UNCOOKED FROSTING

1 unbeaten egg white, 1½ c confectioner’s sugar, 1 tsp. vanilla extract.

Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

CARAMEL FUDGE ICING

2½ c granulated sugar, ½ c hot water, ¼ tsp salt, ¾ c evaporated milk diluted with ½ c water, 1 tbp butter, ½ tsp vanilla.

Caramelize ½ of the sugar by sifting it slowly into a hot frying pan; shake pan constantly to prevent burning. The sugar should melt about as fast as it is put in. When it is melted and a light amber color, add the ½ c hot water and boil until caramel dissolves and a thin syrup is formed; add the syrup to the diluted milk with the rest of the sugar and the salt; boil to the soft ball stage or 11° C. (235° F.); cool until lukewarm; add vanilla and beat vigorously until creamy and stiff enough to spread.

MERINGUES

Whites 3 eggs, 1¼ c granulated sugar, 3 tsp bp, ¼ tsp vanilla extract.

Beat whites of eggs until stiff and dry; add gradually ⅔ c of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla; drop by spoonfuls on unglazed paper and bake in moderate oven 30 min; increase heat and bake 30 min longer; remove any soft part from center of meringues and return to oven to dry out, after turning off heat; use 2 meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

JELLY MERINGUE

White 1 egg, ½ c currant or other jelly.

Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff; spread between layers or on top of cake.

MAPLE ICING

1 c maple syrup, whites 2 eggs.

Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.

CHOCOLATE FILLING

Whites 2 eggs, 2 c confectioner’s sugar, 1½ tbp milk, 1 tsp vanilla extract, 4 oz unsweetened chocolate, 1 tsp butter.

Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate, which has been melted with butter; mix until smooth; spread on cake.

OLD-FASHION FILLING

3 oz unsweetened chocolate, 3 tbp cream, 1 egg, ¾ c powdered or confectioner’s sugar, 1 tbp corn starch, ⅛ salt, 1 tsp vanilla extract.

Melt chocolate in top of db; add cream and egg; mix in sugar gradually; add corn starch which has been mixed with a little cold water and cook, stirring constantly until smooth and thick; add salt and vanilla; spread between layers of cake.

FRUIT FILLING

2 c granulated sugar, ⅔ c boiling water, whites 2 eggs, ¼ c chopped nuts, 1 c mixed figs, raisins, citron, cherries and pineapple, cut fine.

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit; spread between layers of cake.

MARSHMALLOW FROSTING

Heat ¼ c milk and ¾ c sugar slowly to boiling point; boil 6 min; cut ¼ lb marshmallows in pieces; melt in db; add 2 tbp hot water and cook until smooth; add hot syrup gradually, stirring constantly; beat until cool enough to spread, then add ½ tsp vanilla. This may also be used as a filling for Layer Cake.

ORANGE FILLING

½ c sugar, 2 tbp flour, 1 egg, slightly beaten, grated rind ½ orange, ¼ c orange juice, 1 tsp lemon juice.