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ADVENTURES IN COOKING 159

PINEAPPLE TOPPER

3 tbsps sugar 1 tbsp flour
1 egg 34 Cup unsweetened pineapple juice
14 cup orange juice 2 tbsps lemon juice

1 cup heavy cream

Mix sugar and flour; add 1 slightly beaten egg mixed with 3 tbsp. cold
water. Heat pineapple, orange and lemon juice; add slowly to first
mixture. Cook over low heat until thick. Cool; add 1 cup heavy cream,
whipped, before serving. Serve on fruit salad, cake or fruit.

BUTTERSCOTCH SAUCE

14 cup butter 1 tsp vinegar

1 cup brown sugar 14 cup cream
Melt butter, add sugar and vinegar and cook, stirring constantly until
mixture bubbles up. Add cream and let cook a few minutes longer.
This sauce will be thick and creamy and never becomes grainy. When
cold thin with a small amount of cream if needed. Keeps well.

ORANGE CREAM SAUCE

1 cup orange juice 4% cup sugar
juice of 14 lemon pinch of salt
2 tbsps cornstarch 4 cup cream

14 tsp grated orange rind

Heat orange and lemon juice and sugar to boiling point. Mix cornstarch
with sufficient cold water to make a smooth paste and add to hot mixture.
Cook until clear, remove from fire and add orange rind and salt. Chill
and add to whipped cream. May be served on cake or rice or tapioca, etc.

STERLING PUDDING SAUCE

1 cup brown sugar well beaten whites of two eggs
14 cup butter

Cook in double boiler until melted and thick (this may be prepared the
day before it is needed). Mix just before serving and add whipped cream,
about 2 pint. Use with ice box desserts or steamed puddings.

ORANGE HARD SAUCE

¥g cup butter 14 tsp orange extract
1 cup sifted confectioners’ sugar 1 tbsp grated orange rind
2 tsps orange juice pinch of salt

Work butter with spoon until fluffy and creamy. Add sugar gradually,
continuing to work with spoon until light. Blend in orange juice and
extract, a little at a time; add orange rind and salt.. Pile lightly in
serving dish; chill. Serves 6.