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GOLD STANDARD PURE FOOD PRODUCTS

Pudding Sauces.

VANILLA SAUCE.

4 cup sugar 2 tablespoons butter
1 cup boiling water 1 teaspoon Gold Standard
1 tablespoon cornstarch Vanilla Extract

Mix sugar and cornstarch, add water gradually, stirring con-
stantly; boil five minutes, remove from fire, add butter and vanilla.

LEMON SAUCE.

# cup sugar 1 tablespoon lemon juice, or.
+ cup water 1 teaspoon Gold Standard
2 teaspoons butter Lemon Extract

Make a syrup by boiling sugar and water eight minutes; re-
move from fire; add butter and lemon juice. ,

ORANGE SAUCE.

Whites 3 eggs 1 cup Gold Standard Powdered
Juice and rind 2 oranges Sugar
Juice 1 lemon

Beat whites until stiff, add sugar gradually and continue beat-
ing; add rind and fruit juices; use blood oranges when possible.

HARD SAUCE.

1 cup Gold Standard Pow- % cup butter ;
dered sugar 24 teaspoon Gold Standard
Y%y teaspoon Gold Standard Vanilla Extract
Lemon Extract

Cream the butter, add sugar gradually, and flavoring.

CREAM SAUCE. |
1 egg 1 cup Gold Standard Pow-

% teaspoon Gold Standard Vanilla dered Sugar
+ cup thick cream 4 cup milk

Beat white of egg until stiff; add yolk of egg well eaten: and
sugar gradually; dilute cream with milk, beat until sar Santee |
mixtures and flavor. Bee eee

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