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160 British Columbia Women’s Institutes

HARD SAUCE

2 tbsps butter 1 tsp vanilla, or
1 cup powder sugar 1 tbsp brandy
the white of an egg
Beat the butter to a cream, add gradually the sugar, and when very
light drop in the white of an egg; beat until light and frothy, and add
the flavoring. Heap into a small dish, dust it lightly with grated nutmeg,
and stand on ice to harden.

HARD SAUCE

¥ cup butter 1 cup brown sugar

1 tsp vanilla
Cream the butter. Gradually add sugar and vanilla, blending thoroughly.
Pat out about 1 inch thick on waxed paper over a cookie sheet. Chill
well, then cut in fancy shapes. Yields about 6 servings.

GRANDMOTHER’S SAUCE

Cream together 1 cup of sugar and 1% cup butter. Add 1 tsp. of cinnamon
and 1 beaten egg. Boil 1 cup milk and pour it boiling hot over the
mixture, stirring all the time. This will cook the egg smoothly.

Serve hot or cold over any fruit pudding.

GOOD PLAIN SAUCE

1 cup brown sugar 1 tsp cloves
1 cup mild molasses 1 tsp cinnamon
14 cup butter 1 cup boiling water
1 heaping tsp flour juice and rind of 1 lemon

Mix all together and boil until clear.

CREAM FOR FRUIT OR PUDDING

(Excellent substitute for real cream)

1 cup of milk brought to boil with a small piece of butter, size of a
nutmeg. Beat together whites of 2 eggs and 1 tbsp. of sugar and I tsp.
of cornstarch. Add 2 cup cold milk. Mix together and add to the
boiling milk. Cook without further boiling until thick. Should be the
consistency of real fresh cream, but not as rich.

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