RECOMMENDED RECIPES

Taranaki Daily News, 31 December 1926, Page 18

RECOMMENDED RECIPES

SOME PUDDING SAUCES.

As a, sauce more often than not has a great deal to do in the making or marring of a pudding, too much care cannot be taken in making it. The following recipes, says Mrs. Wetherell, are delicious, but need care in making:—• • * Jam Sauce.—2 tablespoinful: red jab, 1 gill water, loz castor sugar, squeeze lemon juice, carmine. Put the sugar, jam, ami water into a small enamelled pan and boil rapidly a few minutes, skimming, if necessary. Add a squeeze of lemon juice and one or two drops of carmine. A little wine may be added if liked. Strain before serving. Raspberry or strawberry is best for this sauce. « # « ® Mousseline Sauce. —1 tablespoonfuls of cream, 3 youlks, and 2 whites of eggs, I’/toz castor sugar, 1 tablespoonful sherry, maraschino, or fruit syrup. Put all ingredients into basin, which stand in a pan of slowly simmering water, and beat contents with small wire whisks until creamy and thick. It must not boil. Serve quickly. **’ * • Nut Sauce.—2oz fresh butter, 4oz icing or castor sugar, % teaspoonful vanilla, 1 dessertspoonful brandy, 2 tablespoonfuls finely ground or chopped nuts, and I stiffly whipped white of egg. Cream butter until very' light, and add sieved sugar, and beat again until very white and frothy. Flavour with brandy’ and vanilla. Add the nuts and white of egg. Serve piled high in fancy glass dish, which should be placed on ice or in cool place to harden. * * * * Syrup Sauce. —-2 tablespoonfuls golden syrup, 1 tablcspoonful lemon juice 1 gill water. Put water and syrup in pan and strain in the lemon juice. Boil ten minutes and strain. A little ginger is nice in it, or ally spice preferred, **" * * Jelly Sauce.—A small pot of red jelly, 1 gill cream, carmine. Use either red currant, cranberry', or plum jelly. Melt the jelly and when quite cool again beat it with the cream until it is quite smooth. ' Colour a delicate pink with a few drops of carmine. Serve very cold. #** * ' Orange Sauce No. I.—orange, loz castor sugar, 1 dessertspoonful lemon juice, 2 eggs. Put the egg yolks, the grated rind, and strained juice of the orange, the sugar, and lemon juice into a pan, and whisk over the fire until very’ frothy. Then add the .very stiffly whipped whites of eggs. Stir in very lightly' and servo immediately. # * * • Orange Sauce No. 2.—1 large orange, 1 yolk of egg, loz butter, % pint water, 1 tablespoonful sugar, %oz cornflour. Wipe the orange, grate the rind, melt butter in a small pan,, add the cornflour, and mix well. Add the water and stir until boiling. Mix in the sugar, the grated rind, and strained juice of the orange, and cook slowly for three minutes. Then take pan from fire and pour the sauce on to the yolk of eggs.- Mix quickly and pour at once into sauce boat.

Lemon Sauce may be made in the same Vrav.

Foam' Sauce.—2 oz fresh butter, 2oz castor sugar, whites of eggs, 1 gill castpr sugar, 2 Whites of eggs,, 1 gill boiling water, % gill sherry. Cream the butter and sugar, and when very light add one white of egg. Whisk together for a few minutes. Then add the second white of egg and whisk again. Lastly, stir in the boiling' water and sherry. Stand the basin over , a pan of boiling ■water and whisk until very frothv. Serve very quickly. « ♦ • »

Custard Sauce.—l yolk of egg, 1 gill lemon, 3oz sugar, J gill sherry, juice of half a lemon. Put the yolks of eggs, the lemon juice,, and grated rind, the sherry, and sugar into a basin, which stand over pan of boiling water and beat until thick. Use a wire whisk. Whip tile whites of eggs until very still', and pour the mixture on to them and serve. • « • • Custard Sauce.—l yolk of egg, 1 gill milk, 1 teaspoonful sugar. Mix the egg yolk and sugar together in basin. Heat the milk and pour it over them, stirring all the time. Return all to pan and stir carefully until it thickens. Strain, and add any flavouring to taste. This will make a gill of sauce. , . . fl . # fl * Cream Sauce.—l gill cream,, tablespoonful castor .sugar, vanilla. Whip the cream lightly and add the sugar gradually, beating all the time. Flavour with vanilla, add a tiny pinch of salt, and serve piled high in pretty glass or china dish. A little desiccated coconut added is nicest. >:< a « * Caramel Sauce.—Granulated sugar, chopped walnuts, 'boiling water. Melt a breakfast cupful of granulated sugar until it becomes clear and a golden brown or amber colour. Then pour on to it a breakfast cupful of boiling water by degrees and simmer fifteen minutes. Add 2oz or 3oz chopped walnuts. This may be used hot or cold. A DELICIOUS TEA CAKE. A delicious pastry “cake” is made as follows: Line a flat, shallow baking tiu with thinly rolled short pastry, reserving some for the top lid. Prepare the following mixture and place it between the layers of pastry. Press the edges together and decorate with a fork all round. When cold cut into squares for tea. The Mixture: One breakfastcupful of well-washed currants, tho grated rind of half a lemon, one tablespoonful of warmed golden syrup, one tablespoonful of warmed margarine and one tablespoonful of brown or white moist .sugar. Mix all well together, spread between pastry as directed and make in a quick oven. Sliced and sweetened apples may be used instead of currants.