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Show I HOW TO MAKE 1 (H f SWEET SAUCES I MM :ooi0'o;-o-o4-toojo0'ioo- CHERRY SAUCE. Place about 'J half a pound of brandy cherries , ln a mortar and crush the. il 11 stones. Simmer for fifteen minutes In ij'l a quarter of a pint of water and a quar- )j ter of a pint of claret, with the grated . rind of a whole lemon, tho juice of half. u a lemon, an Inch of cinnamon and two 1 ounces of sugar. Strain and add a ll heaping tablespoonful of red currant l Punch Sauce For Plum Pudding. 1 1 Make some 3veet lemonade, adding a' i ' little orange juice and rind. Heat and p ,: add half a wincglassful of brandy, one wineglassful of "rum and a little butter ( rolled In flour to thicken. 1 I, Yorkshire Sauce For Plum Pudding. ; Dissolve a quarter of a pound of sug- ar ln half a pint of light white wine. I Heat in a double boiler and add tho grated rind of half and the juice of a fil whole orange and by degrees the well- i'l beateu yolks of five eggs. Continue jt whisking over the fire with an egg beater until the sauce thickens. 'i Banana Sauce For Hot Puddings. H Cream two ounces of butter with four: , ! ounces of sugar. Beat the whltos of MH two eggs and add, beating all the time.- ' ; Press the pulp of three bananas. : i througrTa sieve and add, with two ta-, i 1 jH blespoonfuls of whipped cream and ono t ,' tablespoonful of maraschino. , 1 'jH Pineapple Sauce. Cut up half a fresh i'jl pineapple and boll In half a pint of wa- ' , ter. When soft strain through muslin,' (H sweeten and add a tablespoonful of j klrsch. Pineapple sirup diluted would ' jH answer as well as the fresh pineapple. Orange Sauce. Squeeze and stralE ! the juice of four oranges, rub the rinds' ' with some lumps of sugar and placo ln ' L a saucepan to melt the sugar. Add fia- " voring of curacoa and serve hot or cold. ' j jH Fruit Sauce. Melt two ounces o? (''H sugar in half a pint of claret, but dt not let It boil. Add some fruit Jelly, I- either red currant, strawberry or rasp- j berry, and the strained juice of a lem- on. Serve with glace cherries dropped through the sauce. I |