This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 Excerpt: ...dishes when piquancy is desired. SWEET SAUCE FOE PUDDINGS, &c. 3 ozs. of sugar, 1 dessertspoonful of cornflour, 1 oz. of butter, half a lemon, pint of water. Cut the rind of half a lemon very fine, boil it for a few minutes in half a pint of water; add the sugar; mix the cornflour with the butter, and stir into the ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 Excerpt: ...dishes when piquancy is desired. SWEET SAUCE FOE PUDDINGS, &c. 3 ozs. of sugar, 1 dessertspoonful of cornflour, 1 oz. of butter, half a lemon, pint of water. Cut the rind of half a lemon very fine, boil it for a few minutes in half a pint of water; add the sugar; mix the cornflour with the butter, and stir into the syrup whilst boiling. Add the strained juice of lemon and stir until it thickens, cook slowly for ten minutes. VANILLA SAUCE. Proceed the same as for the above sauce, only substitute half a pint of milk for the water, adding a few drops of essence of vanilla and omitting the lemon juice. LEMON SAUCE. A delicate and delicious sauce for light boiled puddings may be made in the following manner: --Cut the rind of half a lemon very thin, taking off none of the white; boil it for three minutes in half a pint of water; strain into it the juice of a lemon, sweeten with an ounce of sugar, and add, just before serving, a tablespoonful of brandy. APRICOT SAUCE. 1 tablespoonful of apricot jam, 1 dessertspoonful oj sugar, 1 dessertspoonful of cornflour, 1 gill of water. Boil the jam, water, and sugar together; mix the cornflour with a little water, stir into the syrup, and let it boil for a few minutes, strain it and serve. SWEET MELTED BUTTER. oz. of flour, 1 oz. of butter, % gill of milk, 1 dessertspoonful of sugar. Melt the butter, add the flour, cook a little, stir in the milk, and boil gently for some minutes. Any kind of flavouring can be added to this sauce. CUSTARD SAUCE. Boil half a pint of milk, beat up two yolks of eggs in a basin, add a heaped up tablespoonful of castor sugar, add some flavouring essence if liked, stir the boiling milk gradually on to the eggs, return into the stewpan and stir over a gentle fire until the custard is formed. It..
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Add this copy of Practical Cookery Manual of Plain and Middle Class to cart. $45.36, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2011 by Nabu Press.