. The original Appledore cook book : containing practical receipts for plain and rich cooking . , and then add one glassof wine ; simmer ten minutes longer, and serve. Lemon Sauce. Beat to a froth one spoonful of butter, one cup of sugar,one spoonful of corn starch, and two eggs. When very164 PUDDING SAUCES. 165 smooth and light, add one cup of boiling water. Set thebasin into boiling water, and stir five minutes. Season withlemon and serve. Vinegar Sauce. One cup of boiling water, one of sugar, one tablespoonfulof flour, one of vinegar, and a Httle nutmeg. Mix the flourwith a Httle cold water
. The original Appledore cook book : containing practical receipts for plain and rich cooking . , and then add one glassof wine ; simmer ten minutes longer, and serve. Lemon Sauce. Beat to a froth one spoonful of butter, one cup of sugar,one spoonful of corn starch, and two eggs. When very164 PUDDING SAUCES. 165 smooth and light, add one cup of boiling water. Set thebasin into boiling water, and stir five minutes. Season withlemon and serve. Vinegar Sauce. One cup of boiling water, one of sugar, one tablespoonfulof flour, one of vinegar, and a Httle nutmeg. Mix the flourwith a Httle cold water, and stir into the boiling sugar andwater; then stir in the vinegar and nutmeg, and boil twentyminutes. Wine sauce is very good made in this manner,using wine instead of vinegar. Season with a little salt. Cream Pudding Sauce. One cup of powdered sugar, one tgg^ one third of a cupof cream or milk. Beat the white of the tgg to a stifl froth,then add the yolk and sugar, and beat well. Flavor withvanilla, lemon, or wine, and add the cream the last sauce is nice for a light Plain Pie Crust, Into one quart of flour rub a large spoonful of salt andhalf a cup of lard, and then wet with ice-water enough tomake a soft paste; roll this on the board until it is abouthalf an inch thick, then spread on half a cup of washedbutter, dredge with flour, and fold into a small square. Poundlightly with the rolling-pin, then roll out again; roll it up,and set on the ice to harden; it will be ready to use in twohours. In winter it can be used immediately. To makethe bottom crust, rub three quarters of a cup of lard into onequart of flour and one spoonful of salt, and wet with coldwater to make a soft paste. Do not roll, as it makes ittough. Butter is more healthful than lard j therefore, if youcan afford it, use it. Puff Paste. Two cups of butter, one quart of flour, one tablespoonfulof salt, one of powdered sugar. Wash the butter in cold166 PIES. 167 water until it is light an
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
