ADVENTURES IN COOKING 157

Deossort Sauces

CARAMEL SAUCE

Burn | cup sugar in spider, stirring all the time.
Add 1 pint hot milk and 2 tbsp. of cornstarch, stirred together. Add
cup hickory nutmeats.

STRAWBERRY SAUCE

2 ozs. strawberry jam 14 tsp cornstarch or cornflour

2 tbsps boiling water 1% tsp lemon juice
Mix the jam with boiling water and rub it through a sieve. Put in a
little saucepan, mix the cornflour to a thin paste with water and stir
into the jam. Boil gently for 5 minutes, stir in the lemon juice.

SWEET SAUCE

2 oz. butter a wineglass of brandy or rum

2 oz. castor sugar 1 tbsp of hot milk or water
Beat the butter to a cream, add the sugar and brandy or rum, also the
hot milk or water. Stir until the whole is thoroughly mixed and serve.
This sauce may be poured round the pudding or served in a sauce boat.
Quantity—Y4 pint.

JAM SAUCE
1 good tbsp of jam (apricot or 14 tsp lemon juice
raspberry) sugar
14 pint of water carmine or cochineal, if necessary

Put the water and jam into a small saucepan, add sugar to taste and
make thoroughly hot. Put in lemon juice and a few drops of the coloring
if necessary. Strain. Serve. Quantity about 4 pint.

ORANGE CUSTARD SAUCE

2 eggs 14 cup sugar
114 cups scalded milk YZ tsp salt
14 Cup orange juice 1 tsp grated orange rind

l% tsp vanilla

Beat eggs slightly, add sugar and salt. Slowly stir in scalded milk. ‘Then
add orange juice. Strain and cook until mixture thickens and coats a
spoon (about 5 min.). Remove from heat and add orange rind and
vanilla.