The Boston cooking-school cook book

butter ⅔ cup strawberries 1 cup powdered sugar White 1 egg Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed. Creamy Sauce I ¼ cup butter ½ cup powdered sugar 2 tablespoons milk 2 tablespoons wine Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance. Creamy Sauce II Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency. Foamy Sauce I ½ cup butter 1 cup powdered sugar 1 egg 2 tablespoons wine Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water. Foamy Sauce II Whites 2 eggs 1 cup powdered sugar ¼ cup hot milk 1 teaspoon vanilla Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla. Chocolate Sauce 2 cups milk 1½ tablespoons corn-starch 2 squares Baker’s chocolate 4 tablespoons powdered sugar 2 tablespoons hot water 2 eggs ⅔ cup powdered sugar 1 teaspoon vanilla Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving. Sabyon Sauce Grated rind and juice ½ lemon ½ cup white wine or ¼ cup Sherry ⅓ cup sugar 2 eggs Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff. Hard Sauce ⅓ cup butter 1 cup powdered sugar ⅓ teaspoon lemon extract ⅔ teaspoon vanilla