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Orange Sauce
3 egg-whites.
1/2 cup powdered sugar.
Juice of 2 oranges.
Grated rind.
Beat the egg-whites very stiff, add the sugar, then the grated orange-peel,
then the juice; beat up lightly and serve at once.
Delicious Maple Sauce
2 egg-yolks.
1/4 cup maple syrup.
1/2 cup whipped cream.
Beat the yolks very light, putting in a pinch of salt; put in the syrup and
cook till the spoon coats over when you dip it in; then cool and beat in the
whipped cream, and serve very cold.
Hard Sauce
Beat together a half-cup of powdered sugar and a half-cup of butter with a
fork till both are light and creamy. Flavor with a teaspoonful of vanilla
and put on the ice to harden.
Foamy Sauce
1/2 cup butter.
1/2 cup boiling water.
1 cup powdered sugar.
1 teaspoonful vanilla.
White of one egg.
Rub the butter and sugar to a cream; add vanilla and beat well. When
it is time to serve, beat the egg stiff, stir the boiling water into the
sugar and butter, and then put in the egg and beat till foamy, standing it
on the stove as you do so, to keep it hot. Serve in the sauce-boat.
Grandmother's Sauce
1 cup sugar.
1/2 cup butter.
Yolks of two eggs.
1/4 cup boiling water.
A dusting of nutmeg.
Cream the butter and sugar, stir in the beaten yolk, and last the boiling
water. Beat till foamy, and then dust with nutmeg.
Lemon Sauce
White of one egg.
1/2 cup powdered sugar.
Juice of half a lemon.
Beat the egg, add the sugar and lemon, and beat again.
White Sauce (Sweet)
1 tablespoonful of corn-starch.
1/2 cup cold water.
1 cup boiling water.
1/2 cup powdered sugar.
Pinch of salt.
2 whites of eggs.
1 teaspoonful (any) extract.
Dissolve the corn-starch in the cold water, and then add the boiling water
and sugar and salt, and cook for fifteen minutes, stirring all the time.
Take from the fire and fold in the stiffly beaten egg-whites with the
flavoring, and beat till perfectly cold. Any flavoring will do for
this sauce; pistache is very nice.
Quick Pudding Sauce
1 egg.
1/2 cup powdered sugar.
1 teaspoonful vanilla.
Put the egg in a bowl without separating it and beat till very light; then
pour in the sugar very slowly, beating all the time; add the vanilla and
serve at once.
This is a very nice sauce, and so simple to make that Margaret learned it
among the first of her rules.
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