The Cooking Manual of Practical Directions for Economical Every-Day Cookery

the bottom and up the sides of the mould; put what you do not use among that in the sauce-pan, and as soon as it is tender fill the mould with it, and set it in a hot oven for fifteen minutes; then turn it out on a dish, dust it with powdered sugar, and serve it hot, with a pudding sauce. 89. =Vanilla Cream Sauce.=--Put three ounces of powdered sugar into a sauce-pan with one ounce of corn starch, and one gill of cold water; mix them smooth off the fire; then put the sauce-pan on the fire and pour in half a pint of boiling milk, stirring smooth with an egg-whip for about ten minutes, when the sauce will be thoroughly cooked; flavor it with one teaspoonful of vanilla, and serve with pudding at once. CHAPTER VI. LARGE ROASTS. Since roast or rather baked meats so often play the chief part in American dinners, a few directions will be useful in connection with their cooking. The object in cooking meat is to prepare it for easy mastication and complete digestion; and it should be accomplished with the least possible waste of the valuable juices of the meat. The roasting of meat before the fire is not often possible in ordinary kitchens, but with a well managed oven the same result can be attained. If meat is placed before a slow fire, or in a cool oven, the little heat that reaches it serves only to draw out its juices, and with them its nutritious elements. The albumen of its cut surfaces coagulates at the temperature of a bright, clear fire, or a hot oven, and thus seals up the juices so that only a part of them escape, and those are collected in the form of a rich brown, highly flavored crust, upon the surface of well roasted meat. A good temperature for baking meat is from 320 deg. to 400 deg. Fahr. If the meat is put into a very hot oven for a few moments to harden the outside, the heat can subsequently be moderated, and