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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