etc.; return.all to saucepan and cook, stirring constantly, until the sauce is smoothly
thickened. (Remember—don’t stop stirring for one moment before the thickening
has taken place, or lumps will form.) Cover and cook, stirring occasionally, until
no raw flavor of the starchy ingredient is evident.

(4) Remove from heat and stir in butter bit by bit, if recipe calls for any; where
lemon juice is to be added as flavoring, stir it in at the same time. If a sharp acid
is added to such a mixture before starchy material such as flour or corn starch has
been fully cooked, the acid has the effect of greatly thinning the mixture.

Stir in any such flavorings as vanilla, almond or other extract, lemon or orange

rind.

BASIC PUDDING SAUCE
Yield—1 cup
The fat for this sauce ‘should be butter.
Allow 1 to 2 teaspoons for each cup of sauce,
stirring it in bit by bit at the last, to prevent
it from ‘“‘oiling out.”
Measure into a sauce-
OO. is VRS 2 tablespoons
Monarch Pastry
Flour
or
1 tablespoon corn
starch
3 to 4 tablespoons
granulated sugar
few grains salt
and mix thoroughly.
Gradually stir in....1 cup boiling water
Cook, stirring con-
stantly, until smooth-
ly thickened. Cover
and cook over a low
heat, stirring occa-
sionally, until no raw
flavor of the starchy
ingredient is evident
—2 or 3 minutes in
the case of flour, 8
minutes if corn starch
is used.

At serving time, re-

move from heat and

stir in, bit by bit....1 or 2 teaspoons
butter

is 8s ties cuca 14, teaspoon vanilla

or
14 teaspoon vanilla

and other flavoring
to taste—these
flavorings may be
extracts of almond,
rose, lemon,
orange, maple, etc.

Stir until the butter

is melted,

SWEET WHITE SAUCE: Follow the recipe
for Basic Pudding Sauce, substituting scalded
milk for the boiling water specified in the
recipe. It is wise to scald the milk and cook
the sauce in a double boiler.

LEMON SAUCE: Follow the recipe for Basic
Pudding Sauce, increasing the sugar to 4 cup,
reducing boiling water to 7% cup, and adding
1 to 2 tablespoons strained lemon juice and
6 teaspoon grated lemon rind along with
the butter; omit vanilla, but add a touch of
grated nutmeg, if it is liked,

ORANGE SAUCE: Follow the recipe for
Basic Pudding Sauce, reducing the boiling
water to 34 cup, and adding 14 cup strained
orange juice, 14 teaspoon grated orange rind
and 1 teaspoon lemon juice along with the
butter; omit the vanilla.

BROWN SUGAR SAUCE: Follow the recipe
for Basic Pudding Sauce, substituting 14 cup
lightly-packed brown sugar for the granulated
sugar; use 14 teaspoon vanilla as flavoring.

CHOCOLATE SAUCE: Follow the recipe
for Basic Pudding Sauce or Sweet White
Sauce, reducing Monarch Pastry Flour to
1 tablespoon or the corn starch to 1% table-
spoon, and mixing 2 tablespoons cocoa with
the sugar mixture; use 14 teaspoon vanilla
as flavoring.

SPICED SAUCE: Follow the recipe for Basic
Pudding Sauce or Sweet White Sauce, mixing
a few grains each of ground cloves and cin-
namon, and grated nutmeg, with the sugar
mixture; use 14 teaspoon vanilla as flavoring.

GRAPE JUICE SAUCE: Follow the recipe
for Basic Pudding Sauce, increasing sugar to
6 tablespoons; as the liquid, use only'4 cup
boiling water and 1 cup heated unsweetened
grape juice; flavor with a touch of vanilla
Serve hot or cold.

13

LESSON 2

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