Text 10314, 80 rader
Skriven 2011-05-05 07:47:00 av Dave Drum (1:124/311)
Ärende: DP 452
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Sauce
 Categories: Sauce
      Yield: 1 servings
 
      1    Info
 
  Put in saucepan a half cup of sugar, one tablespoon of flour,
  one-fourth cup of powdered chocolate.  Stir and add one and a fourth
  cups of boiling water or milk.  Stir till comes to a boil.  Then cook
  for about two minutes.  Remove and add two tablespoons of butter and
  a half teaspoon of vanilla.
  
  This sauce is much creamer and richer if an egg yolk is added just
  before removing from fire.
  
  CRANBERRY SAUCE
  
  Wash and grind one pound of raw cranberries, one orange with the skin
  on, and nuts to taste.  Add two cups of sugar and serve when well
  combined.
  
  CRANBERRY SAUCE, OLD STYLE
  
  Wash berries, removing those that float or are too ripe.  Put one
  pint of berries into a porcelain lined saucepan with half a cup of
  water, over moderate flame.  Stir often with wooden spoon.
  
  When the berries have all popped, and are soft, add sugar to taste and
  let cook for about ten minutes, stirring carefully.
  
  Do not strain the sauce.  Mash the berries instead.  Pour into thick
  bowl while hot, and do not serve till next day.
  
  GINGER SAUCE
  
  Serve hot or cold.  Bring one cup sugar and half cup of water to boil.
  Add three tablespoons minced crystallized ginger.  Let boil for about
  ten minutes.
  
  HARD SAUCE
  
  To be served cold, on hot dessert.  Rub one-fourth cup of butter into
  three-fourths cup of sugar.  Stir till white and creamy, then add
  half a teaspoon of vanilla and a generous sprinkling of nutmeg and
  brandy to taste.
  
  The secret is to keep stirring.
  
  LEMON SAUCE
  
  Cream one-fourth cup of butter and one cup of sugar, as for a hard
  sauce. Add two well beaten eggs.  When well mixed, add half a cup of
  boiling water and half teaspoon salt.  Cook in double boiler till
  thick.  Take from fire and add three tablespoons of lemon juice and
  one teaspoon grated rind.
  
  SOUR MILK SAUCE
  (Aigre doux)
  
  One cup of sour cream, two tablespoons of lemon juice, one teaspoon of
  grated lemon rind, one-fourth cup of powdered sugar.
  
  Put all ingredients together and beat with an egg beater till light.
  
  This is delicious sauce.
  
  40
  
  Recipe:  "New Orleans Recipes" by Mary Moore Bremer of Waveland, Miss.
  Published by Dorothea Forshee -- Copyright 1932
  
  From: D. Pileggi                      Date: 13 Jan 94
 
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