Home Page

Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots


Little Cook-Book: Sauces

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.

Back to Top

Stir Until Done

Kids in the Kitchen
Little Cook-Book for a Little Girl
Seasonal / Holiday Recipes
Food Recipes
Edible Clay
Edible Finger Paint
Craft Recipes

A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches