RECOMMENDED RECIPES

Evening Post, Volume CXI, Issue 85, 10 April 1926, Page 15

RECOMMENDED RECIPES

SOME SWEET SAUCES.

The following recipes are a little different from the ordinary sweet cornflour sauce, and are compiled by Mrs. Wetherelh—

Caramel Sauce.—% pint good custard sauce, 2 tablespoonfuls castor sugar, 2 tablespoonfuls water, vanilla essence. Put the sugar into a pan and stir until melted, and then let it cook until a nice brown colour. Add the water, mix well, and add to the custard eauce. Flavour with vanilla essence to taste.

Custard Sauce.—2 yolks of eggs, 1 white of egg, % pint milk, sugar, and flavouring. Put the milk into a pan that has been ririßed out with cold water, and let it get hot. Mix the yolks and white of egg together in a basin, using a wooden spoon. Then gently pour the milk over them, stirring all the time. Return to pan and stir over fire until it thickens. It must not boil. Then strain and add the flavouring desired. •

Fruit Sauce (cold).—2oz fresh butter, 4oz castor sugar, % teaspoonful vanilla essence, 1 dessertspoonful brandy, 2 tableepoonfuls fruit puree. Beat the butter until creamy and light, gradually add to it the sieved sugar, and beat until very light and frothy. Add the brandy and vanilla .and the fruit puree. This can be made from any tinned fruit rubbed through sieve, Or ; any fresh' soft fruit such as peaches, raspberries, or strawberries cut into small pieces,- may be used, and it makes a delicious sauce.

Liqueur Sauce. —4oz sugar, 3 egg yolks, % wineglass liqueur,. 1 gill cream, 1 gillwater.—Boil the sugar and water to a syrup. Beat the yolks of eggs in a basin and pour the syrup over them, whisking all the time. Whisk until cold, and then add the cream whipped and the liqueur This is excellent with any light steamed pudding or with plain ice puddings. Mousseline Sauce.—3 yolks and 2 whites of eggs, VAol castor sugar, 4 tablespoon fuls cniani, 1 tablespoonful sherry or Mar ischino'or.fruit syrup. Put all ingredients into a basin, which stand in a pan of simmering water, and beat the contents with a. email whisk until thick and creamy Do not allow the sauce to boil. A little carmine may be used to colour a delicatt. pink, if wished. . Ginger Sauce.—l gill custard sauce, % gill ginger syrup sugar, 2 ' tablespoonfula of preserved ginger. Add to the custard sauce the syrup and the ginger cut up very small and sweeten to taste.

Coconut Sauce (cold).—Boil one teacupful of sugar and half-teacupful of water to a syrup. Beat the whites of two e/?gs until very stiff, and pour the syrup gradually on to them, beating well. Add one teacupful of grated or desiccated coconut at the last. Serve very cold. Jelly Cream Sauce.—Melt a small pot of red currant or any othei^ jelly, and whip it up with 1 gill of cream until smooth. Add a few drops of carmine, if necessary, to colour it. *

Apricot Sauce; —2 tablespoonfuls apricot jam, 1 pint water, loz 1 castor sugar, Vs glassful of sherry, 1 teaspoonful cornflour or arrowroot. Boil the sugar, jam, and water together. Mix the cornflour or arrowroot smoothly with the sherry, and pour the boiling mixture on to it, stirring well. Then return to pah and stir until it thickens. Strain and serve.

Lemon Sauce.—2oz sugar, the juice and rind of half a lemon, 1% gill of water, 1 teaspoonful cornflour. Grate the lemon rind on to the sugar and mix well together. Mix the cornflour smoothly with a little c c the water. Boil the rest of the water and lemon-flavoured sugar, together, and pour over the cornflour. Return to the pan, stir until boiling, and then simmer 1 for five minutes. Add the strained lemon juice, and serve hot. *

i Chocolate Sauce.—2oz chocolate, % pint water, loz sugar, %oz cornflour, 1 teaspoonful vanilla essence. Mix the cornflour with a little of the water. Add the sugar and the chocolate grated. Boil the rest of the water. Pour on to the mixture, return to pan, bring to the boil, and then simmer for five minutes, stirring All the time. Add the vanilla, and serve. If it should be took thick add a little more water.