Chapter XXVII Sauces for Desserts
601 — Caramel Sauce
Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.
602 — Chocolate Sauce (Hot)
| ¾ cup sugar | 2 teaspoons boiling water |
| 1/3 cup boiling water | 1 teaspoon butter |
| 1/8 teaspoon salt | ½ teaspoon vanilla |
| 1 square chocolate |
Cook sugar, one-third cup water, salt, and chocolate until sirup threads; remove from fire, add two teaspoons water, butter, and vanilla.
603 — Chocolate Marshmallow Sauce
| 1 square chocolate | ¼ cup sugar |
| ½ tablespoon butter | 1 cup boiling water |
| 1 tablespoon flour | 8 marshmallows cut in pieces |
| Few grains salt | ½ teaspoon vanilla |
Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.
604 — Cinnamon Sauce
Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.
605 — Coffee Sauce (Evaporated Milk)
| 1 cup evaporated milk | 1 teaspoon soluble coffee, or |
| ¼ cup sugar | 2 tablespoons clear black coffee |
Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.
606 — Cranberry Sauce (Pudding)
| ¼ cup butter | 2 tablespoons boiling water |
| 1 cup powdered sugar | ½ cup strained cranberry sauce |
Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.
607 — Custard Sauce
Make the same as Soft Custard (see No. 568).
608 — Currant Jelly Sauce (Pudding)
| 1 tablespoon cornstarch | 2 tablespoons currant jelly |
| ¼ cup sugar | 1 teaspoon butter |
| 1 cup boiling water | Juice of ½ lemon |
Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.
609 — Date Sauce
To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).
610 — Fruit Sauce
Heat one cup of sirup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.
611 — Ginger Sauce
| ½ cup sugar | 2 tablespoons water |
| ¼ cup molasses | 2 tablespoons vinegar |
| 1 teaspoon butter | ½ tablespoon ginger |
Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).
612 — Hard Sauce
| ¼ cup butter | 1 teaspoon vanilla, or |
| 1 cup powdered sugar | ¼ teaspoon nutmeg |
| 1 teaspoon milk |
Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.
613 — Lemon Sauce
| ¾ cup sugar | 1 teaspoon butter |
| 2 teaspoons cornstarch | Juice and rind of ½ lemon, or |
| 1/8 teaspoon salt | ½ teaspoon lemon extract |
| 1½ cups hot water |
Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add butter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon.
614 — Marshmallow Sauce
| 1 cup sugar | 1 cup marshmallows |
| ½ cup boiling water | ½ teaspoon vanilla |
Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.
615 — Mocha Sauce
| ¼ cup butter or Crisco | 1 teaspoon powdered soluble coffee |
| 1 cup powdered sugar | 1 tablespoon cocoa |
| 2 tablespoons milk |
Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.
616 — Orange Marmalade Sauce
½ cup orange marmalade ½ cup boiling water
½ tablespoon butter
Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.
617 — Soft Sauce
To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.
618 — Strawberry Sauce
| 2 tablespoons butter | 2 tablespoons boiling water |
| ¾ cup powdered sugar | 1 cup crushed strawberries |
Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries.