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

mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding. Saffron may be used to color yellow, green and other colors may be used, and strawberry flavoring instead of rose sometimes. Maple hard sauce might be used for one layer. =Hard Sauce of Cooking Oil= ¼-½ cup oil 1 cup sugar salt 1 white of egg flavoring Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of egg, set in cool place to harden. Soft or melted cocoanut butter may be used the same. =Plain Lemon Sauce= 1 cup water ¾-1 cup sugar flavored with oil of lemon 2½-3 tablespns. lemon juice ¾-1 tablespn. corn starch Heat sugar and water to boiling, add corn starch blended with cold water, boil, remove from fire, add lemon juice and a trifle of salt. =Lemon Sauce--Egg= 1 cup water ½-⅔ cup sugar flavored with oil of lemon ⅔-1 tablespn. corn starch yolk of 1 egg 1½-2 tablespns. lemon juice a trifle of salt Boil sugar and water, thicken with corn starch blended with water, boil, add yolk, stir well but do not boil; add lemon juice and salt. One yolk is sufficient for twice the quantity of sauce. =Starchless Lemon Sauce= ¾ cup sugar flavored with oil of lemon yolks of 2 eggs and white of 1 2-3 tablespns. lemon juice 1 cup water Beat sugar, eggs and lemon juice together; add hot, not boiling, water gradually, cook stirring in double boiler till creamy. Set at once into cold water. Add a trifle of salt. =Cream Lemon Sauce= Add, beating well, 2-4 tablespns. of cream--sweet or sour, to each cup of liquid in any of the recipes for lemon sauce. When sweet cream is used it may be cooked with the other ingredients. =Orange Sauce= The same as lemon sauce with egg, using 4 tablespns. orange and ½ tablespn. lemon juice with a scant cup of