Ice Creams, Water Ices, Frozen Puddings by Sarah Tyson Rorer

Author:Sarah Tyson Rorer
Language: eng
Format: epub
Tags: cook, cookbook, cookbooks, recipe, recipes, ice cream, dessert, desserts, cooking, pudding
ISBN: 9781781666326
Publisher: Andrews UK
Published: 2012-06-13T16:00:00+00:00

SAUCES FOR ICE CREAMS

HOT CHOCOLATE SAUCE

1/2 cupful of cream or condensed milk 2 ounces of chocolate 1 cupful of sugar 1 teaspoonful of vanilla

Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. This must be sufficiently thin to dip nicely over the ice cream.

MAPLE SAUCE

1 cupful of sugar 1 teaspoonful of lemon juice 1 cupful of water 1 teaspoonful of maple flavoring

Put half the sugar in an iron saucepan and stand it over the fire until it melts and browns, add hastily the water, the remaining sugar and the lemon juice, and boil for about two minutes; take from the fire and add the flavoring. This may be served plain, or with chopped fruit or nuts added.

CLARET SAUCE

Boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes. Take from the fire and add one cupful of claret, and stand aside until icy cold.

NUT SAUCE

1 cupful of sugar

1/2 cupful of chopped nuts

1 cupful of water

1 teaspoonful of caramel

2 teaspoonfuls of sherry

Boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool.

MONTROSE SAUCE

1/2 tablespoonful of granulated gelatin

1/4 cupful of sugar

1/2 cupful of milk

1 pint of cream

2 tablespoonfuls of brandy

1 teaspoonful of vanilla

Yolks of 3 eggs

Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire. Beat the yolks of the eggs and the sugar together, add them to the hot milk, stir about one minute until the mixture begins to thicken, take from the fire, and, when cold, add the vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry. Stand this aside until very, very cold.

ORANGE SAUCE

1/2 pint of orange juice

1/2 pint of water

1/2 cupful of sugar

1 tablespoonful of arrowroot

Whites of three eggs

Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff froth, add gradually the hot mixture, beating all the while. Add the orange juice, beat again. Turn it into a sauceboat and stand aside until very cold.

WALNUT SAUCE

Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quantity of boiling water and the nuts.

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