Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 93 of 398 (23%)
page 93 of 398 (23%)
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double boiler and cook for 10 or 15 minutes. The amount of sugar must be
gauged by the kind of fruit juice used. If it is very sour, a greater quantity of sugar will be needed. Cool and serve. BUTTERSCOTCH SAUCE 1-1/2 c. brown sugar 2/3 c. corn sirup 4 Tb. butter 3/4 c. cream Boil sugar, sirup, and butter until the mixture reaches 230 degrees F. or until it will form a very soft ball when tested in cold water. Remove from the fire and allow it to cool a little; then beat the cream into it. FUDGE SAUCE 1 c. sugar 1/2 c. water 1 sq. chocolate 1 Tb. butter 1/2 tsp. vanilla Mix together the sugar, water, and melted chocolate. Boil the mixture for 5 minutes. Cool it slightly, then add the butter and vanilla. 15. WHIPPED CREAM.--Whipped cream is frequently served with cold desserts in place of a sauce or as a garnish. If cream is too thin to whip, it will have to be served plain, but it is an economy to whip it, |
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