The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

PUDDING SAUCES “The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig,” was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work. To combine desserts and sauces properly requires true artistic skill. As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream--almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce. =★ Creamy (Apple Dumpling) Sauce= ½ cup butter 1 cup sugar ½ cup milk 1 teaspn. vanilla Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once. If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The sauce is sometimes made with cream and sometimes with ¼ cup each of cream and fruit juice. =Strawberry or Raspberry Sauce= Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving. =★ Foamy Sauce= ½ cup butter 1 cup sugar 1 teaspn. vanilla 2 tablespns. fruit juice ¼ cup boiling water white of 1 egg Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color. =Hard Sauce= ¼ cup butter 1 cup sugar, powdered or granulated flavoring Cream butter, add sugar gradually. When sauce is smooth and