Part 23

Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.

=Apple Dessert=

Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.

PUDDING SAUCES

“The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig,” was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work.

To combine desserts and sauces properly requires true artistic skill. As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream--almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.

=★ Creamy (Apple Dumpling) Sauce=

½ cup butter 1 cup sugar ½ cup milk 1 teaspn. vanilla

Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once.

If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The sauce is sometimes made with cream and sometimes with ¼ cup each of cream and fruit juice.

=Strawberry or Raspberry Sauce=

Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving.

=★ Foamy Sauce=

½ cup butter 1 cup sugar 1 teaspn. vanilla 2 tablespns. fruit juice ¼ cup boiling water white of 1 egg

Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color.

=Hard Sauce=

¼ cup butter 1 cup sugar, powdered or granulated flavoring

Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden.

=Variations of Hard Sauce=

_a._ Flavor with fine ground coriander seed, or very delicately with powdered anise seed.

_b._ Beat 1 tablespn. cream with butter and sugar.

_c._ Add unbeaten white of 1 egg and beat 5 m. more.

_d._ Add unbeaten yolk of egg and beat.

_e._ Add 1 egg, yolk and white beaten separately.

_f._ Add gradually 1 or 2 stiffly-beaten whites of eggs, beat till frothy.

_g._ Add 2 tablespns. boiling water.

_h._ Flavor sugar with oil of lemon and add 1-1¼ tablespn. lemon juice.

_i._ Add 2 tablespns. raspberry, grape or any desired fruit juice, sauce or jelly.

_j._ Add 2 tablespns. any fruit juice and ½ tablespn. lemon juice.

_k._ Flavor sugar with oil of orange, add 2 tablespns. orange juice and ½-1 teaspn. vanilla.

_l._ Add 2 tablespns. very strong cereal coffee with 1 teaspn. vanilla.

_m._ Add 1 cup fine grated cocoanut and if desired, 2 eggs, whites and yolks beaten separately.

_n._ Add ¼-½ tablespn. lemon juice, and one at a time, beating well, 10 or 12 large ripe strawberries.

_o._ Add 1 egg and beat; beat in 1 cup fresh crushed ripe strawberries--Annie’s sauce.

_p._ Use raspberries in place of strawberries in “_o._”

_q._ Add ½ cup cream, whipped to either “_o._” or “_p._”

_r._ Add fine ground dates or steamed figs.

_s._ Use 1 cup fine rolled maple sugar instead of white, with or without beaten white of 1 or 2 eggs.

=★ Variegated Hard Sauce=

¼-½ cup butter 1 cup sugar white of 1 egg yolk of 1 egg pink fruit color

Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding.

Saffron may be used to color yellow, green and other colors may be used, and strawberry flavoring instead of rose sometimes. Maple hard sauce might be used for one layer.

=Hard Sauce of Cooking Oil=

¼-½ cup oil 1 cup sugar salt 1 white of egg flavoring

Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of egg, set in cool place to harden.

Soft or melted cocoanut butter may be used the same.

=Plain Lemon Sauce=

1 cup water ¾-1 cup sugar flavored with oil of lemon 2½-3 tablespns. lemon juice ¾-1 tablespn. corn starch

Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt.

=Lemon Sauce--Egg=

1 cup water ½-⅔ cup sugar flavored with oil of lemon ⅔-1 tablespn. corn starch yolk of 1 egg 1½-2 tablespns. lemon juice a trifle of salt

Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce.

=Starchless Lemon Sauce=

¾ cup sugar flavored with oil of lemon yolks of 2 eggs and white of 1 2-3 tablespns. lemon juice 1 cup water

Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt.

=Cream Lemon Sauce=

Add, beating well, 2-4 tablespns. of cream--sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients.

=Orange Sauce=

The same as lemon sauce with egg, using 4 tablespns. orange and ½ tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce.

=★ Orange Syrup Sauce=

Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also ½-1 teaspn. vanilla.

=Lemon Raisin Sauce=

1 cup molasses 1 cup hot water 2-2½ tablespns. lemon juice, grated rind if desired 1 cup chopped seeded raisins 2 tablespns. butter 1 tablespn. corn starch a little milk

Cook raisins 20 m.; drain and measure the water for the sauce. Mix molasses, water and raisins and heat to boiling; stir in corn starch blended with milk; boil up well, add butter and lemon juice and serve.

=Raisin Sauce=

½ cup sugar 1 pound seedless raisins

Stew raisins ½ hr. or until tender, add sugar and cook to a thin syrup. Serve over boiled rice with cream. If desired, nut or dairy cream or butter may be added to the sauce.

=Fig Sauce=

Grind figs fine through food cutter, simmer in small quantity of water ½ hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream.

=Date Sauce=

Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise.

Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp.

=Prune Sauce=

Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through the colander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce.

=Peach Sauce=

Mix ¼ cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve.

Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required.

=Pineapple Sauce=

Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange.

=Cranberry Sauce=

Boil ½-¾ cup sugar and ½ cup water 5 m., add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon.

=Fruit Sabayon Sauce=

½ cup grape, black raspberry or other fruit juice ¼-½ cup sugar 1 teaspn. lemon juice 1 egg ⅓-½ cup sugar

Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. ¼ cup cream--whipped, may be added.

=★ Jelly Meringue Sauce=

Beat white of egg stiff, then beat in gradually any desired jelly. 1-1½ tablespn. powdered sugar may be added to the egg before the jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours.

=Cream, White, and Foamy White Sauces=

=Cream=--

1½ cup water ½ cup sugar ½ cup cream 1 tablespn. flour 1 teaspn. vanilla salt

Mix flour and sugar, pour boiling water over stirring, boil up well, add cream and a trifle of salt, remove from fire and stir in vanilla. For pineapple sago or tapioca, flavor sauce delicately with rose.

=White=--Use milk in place of water. Serve plain, or flavor with orange, almond or lemon, and vanilla.

2 tablespns. of butter or the yolk of an egg may be used with a half cup more of milk instead of the ½ cup of cream.

=Foamy White=--Pour hot white sauce slowly, stirring, over whites of 2 eggs, stiffly-beaten with half the sugar.

=Cocoanut Sauce=

Steep, not boil, 2 tablespns. cocoanut in 1 pt. of milk for 20 m., strain and use milk in white or foamy white sauce.

=Banana Cream Sauce=

Heat cream and sugar nearly to boiling in double boiler. Remove from fire, add fine diced bananas and serve at once. A little vanilla may be added. Serve over popovers, molded farina, rice or plain tapioca pudding.

=Cold Cream Sauce=

1 egg ½ cup sugar, granulated or powdered ½ cup cream ⅓ cup milk ½ teaspn. vanilla

Put ingredients all together and beat until thick as whipped cream.

=Whipped Cream Sauce=

1 cup cream ½ cup sugar ½-1 teaspn. vanilla white of 1 egg

Whip cream until quite stiff, add sugar and vanilla, finish whipping, chop in stiffly-beaten white of egg. May beat fresh fruit or fruit jelly into white before adding to cream.

=Strawberry Cream Sauce=

½ pt. cream ½ cup sugar 1½ cup mashed strawberries white of 1 egg

Whip cream, add half the sugar, berries, and white of egg stiffly-beaten with remainder of sugar.

=Creamy Sauce of Cooking Oil=

½ cup cooking oil ¼ cup cream ½ cup sugar flavored with oil of lemon 2-2½ tablespns. lemon juice

Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve.

=Lemon Cream Sauce--Sour Cream=

1 pt. sour cream 2½ tablespns. lemon juice ¾-1 cup sugar flavored with oil of lemon

Beat all together until very light.

=Sauce Antique--Sour Cream=

1 cup sour cream ¼-⅓ cup sugar a few drops almond extract ½ teaspn. vanilla

Beat cream and sugar together until light and add flavoring.

=Egg Cream or Emergency Sauce=

2 eggs ⅓ cup sugar 1 tablespn. cream ½ teaspn. vanilla or a few drops lemon extract or 1 or 2 drops of rose

Beat whites stiff with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings.

=Orange Egg Cream Sauce=

2 eggs ⅓ cup sugar 4 tablespns. orange juice ¼ cup cream

Beat whites of eggs stiff, add orange flavored sugar, or use grated rind of orange, beat; then chop in yolks, orange juice and whipped cream.

Nice for fig, apple tapioca and other puddings.

=Almond Cream Sauce=

2 tablespns. almond butter 3-4 tablespns. sugar 1¼-1½ cup boiling water salt 1 tablespn. orange flower water or a few drops of almond extract with or without ⅓ teaspn. vanilla

Blend butter, sugar and salt; add water slowly, boil up well, remove from fire and add flavoring. Serve hot or cold. 1 teaspn. flour and a little more water may be used.

=Grape and Almond Sauce=

2 level tablespns. almond butter ⅔ cup rich grape juice 2 tablespns. sugar 2 tablespns. lemon juice ½ cup water

Blend almond butter and water, add sugar, bring to boiling point, remove from fire and add lemon and grape juice.

The sauce may be made thinner.

=Almond Whipped Cream=

Rub 2 tablespns. almond butter smooth with 3 tablespns. water and chop lightly into the white of an egg that has been beaten to a stiff froth with 1 tablespn. of sugar.

=Almond Cream for Puddings or Cereals=

2 teaspns. flour 1 cup water 2 tablespns. almond butter little salt ¾ cup distilled water

Heat 1 cup of water to boiling and thicken with the flour blended with cold water; rub almond butter smooth with salt and distilled water; add the thickened water, beat well, serve cold.

=Custard Sauce=

1 pt. milk yolk of 3 eggs 2-3 tablespns. sugar ½ teaspn. vanilla, or a few drops of almond extract

Cook all together in inner cup of double boiler until mixture will coat the back of a spoon. Remove at once from fire and set in pan of cold water.

For plum pudding, the custard may be flavored with orange and vanilla.

=Maple Syrup Sauce=

Boil ½ cup maple syrup with ¼ cup water (or if syrup is thin, ¾ cup syrup and no water) until it threads. Add gradually, beating, the stiffly-beaten whites of 2 eggs and ½ cup cream.

For some desserts, add 1 teaspn. lemon juice.

=Maple Sugar Sauce=

½ lb. of grated maple sugar, 1 cup milk or thin cream, salt. Simmer together a few minutes, stirring often.

=Molasses Sauces=

=Cream=--1 cup molasses, ½ cup cream. Whip cream, heat molasses and pour over it, beating. Serve at once.

=Butter=--1 cup molasses, ¼ cup butter, boil 5 m.

=Lemon Juice=--

1 cup molasses 1 tablespn. lemon juice 1 tablespn. butter salt

Boil 10 m.

Molasses sauces are nice with rice, bread and puff omelets and steamed or cottage puddings.

=★ Plain Pudding Sauce=

Rub to a cream ¼ cup butter (1 tablespn. would do) and 1 cup brown or granulated sugar; add 1 tablespn. flour, pour on gradually 1¼ cup boiling water; boil 5 m., stirring; flavor with vanilla, or add 1 tablespn. lemon juice.

=Rose Sauce=

Boil to a thin syrup 1 pt. of water and 1½ cup of sugar, add a very little salt, a trifle of red fruit color and 1-3 drops of extract of rose with or without 1 or 2 tablespns. of lemon juice.

Serve with snow pudding or blanc mange.

For =Red Sauce=, slice a rich red beet into the water, let stand 15-20 m. in a hot place without boiling, strain, add sugar and at the last, lemon or vanilla flavoring or both, with lemon juice.

VEGETABLE GELATINE

In the seaweed, Agar Agar, which comes from the rocky coasts of the East India islands, we have a most delightful vegetable gelatine. Besides being clean and pure and sweet, it is inexpensive. An ounce of Agar Agar will solidify from two to four times as much liquid as an ounce of animal gelatine. The method of its use is very simple.

Directions

Pour water that feels quite hot to the finger over the gelatine and let it stand covered in a warm place for an hour or longer. When ready to use, drain and to the hot water drained off add sufficient boiling water to make 4 cups (1 qt.) for each ounce of gelatine. Pour over gelatine and cook (taking care that it does not boil over) in covered vessel until clear, which will be in not over 2 or three minutes if the gelatine was well soaked.

For fruit juices and nearly all liquids, 1 oz. is sufficient for 16 cups (4 qts.), including the water in which it was boiled. The exceptions will be noted in the recipes. This proportion makes that delicate, quaking jelly always so desirable.

In warm weather a little more gelatine may be required, and the proportions vary slightly with different qualities of gelatine.

Secrets of Success

Keep cooked gelatine warm by setting dish in hot water (may be cooked in inner cup of double boiler, then set into outer boiler) until ready to use.

Leave molds quite wet. Set in cold room or on ice or in ice water. When cold surroundings are not obtainable, use a smaller proportion of liquid. Do not unmold until just before serving time.

If for any reason gelatine becomes solidified or partly so after boiling, before molding, boil it up again as nothing less than boiling heat will make it smooth.

When the gelatine is to be cooked in stock or milk, do not have water for soaking quite so hot.

Unless a very transparent jelly is desired, straining after cooking is unnecessary with a good quality of gelatine. The very cheapest quality may require several strainings but I question the economy of its use. Strain, if at all, through a double thickness of cheese cloth (wrung out of hot water) into a hot vessel.

Pour cooked gelatine into liquid all at once, stir just enough to mix well, and turn immediately into molds. Do not stir while cooling.

For freezing, use ⅓-½ less of gelatine and ⅓ more of sugar in recipes.

To unmold jelly, run a thin bladed knife around the edge carefully, when necessary; turn the dish on which it is to be served over it and invert quickly; shake gently. If the mold was not drained too much, there will be no necessity for using a warm, wet cloth or warm water to loosen jelly.

Use jellies with fresh pineapple the day they are prepared.

When whipped cream is used, add all or a part of the sugar to it before mixing it with the other ingredients.

The whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well.

If directions are followed carefully, vegetable gelatine desserts will be found among the easiest to prepare, as well as very delightful.

The recipes are all for Agar Agar or gelatine in bulk.

In each recipe, the quantity of water in which the gelatine is to be cooked immediately follows it.

Fruit Jellies

The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies.

The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially.

The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich.

Jellies may be served plain, with fruit juices, or with whipped cream or custard; or with egg or whipped cream sauce.

When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations.

_Proportions_--

¼ oz. gelatine 1 cup water 3 cups fruit juice

The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it, _all at once_, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds.

=Delicate Lemon Jelly=

¼ oz. gelatine 1 cup water ½ cup lemon juice large ¾ cup sugar 2½ cups water

=Fruit and Mint Jelly=

Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other fruits may be used.

=Beets in Jelly=

Layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect.

=Orange Jelly=

¼ oz. gelatine 1 cup water ½ cup lemon juice 1½ cup orange juice 1 cup water flavored with rind of orange ½-⅔ cup of sugar

Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice.

=Orange or Lemon Jelly with Strawberries=

Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries.

=Jelly in Orange Cups=

Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream.

=★ Wedding Breakfast Salad=

⅛ oz. gelatine ½ cup water ½ cup pineapple juice ⅓ cup lemon juice ⅔ cup water ⅔-1 cup sugar 2 small oranges 2-3 bananas 1 cup very dry shredded pineapple

Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream.

I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the whipped cream piled in one cup and the jelly cut into cubes in the other.

Of course the jelly should be cut just before serving.

=Red Jelly with Fruit=

¼ oz. gelatine 1 cup water scant 3 cups cranberry juice ¾-1 cup sugar 4-6 drops lemon extract

Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings.

=★ Orange Garnish for Salad or Cold Entrée=

Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried.

Make a jelly in the proportion of--

¼ oz. gelatine 1 cup water 1⅓ cup cranberry juice 5 tablespns. lemon juice ⅔ cup sugar (or the same quantity of liquid, using cherry and lemon juice)

When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all.

Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine.

=Apple Sauce Molds--very nice=

¼ oz. gelatine 1 cup water 4 cups pulp of steamed apples 2½-3 tablespns. lemon juice 1 tablespn. sugar