The Boston cooking-school cook book

Cream the butter, add sugar gradually, and flavoring. Sterling Sauce ½ cup butter 1 cup brown sugar 1 teaspoon vanilla or 2 tablespoons wine 4 tablespoons cream or milk Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation. Wine Sauce ½ cup butter 1 cup powdered sugar 3 tablespoons Sherry or Madeira wine Slight grating nutmeg Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg. Brandy Sauce ¼ cup butter 1 cup powdered sugar 2 tablespoon brandy Yolks 2 eggs Whites 2 eggs ½ cup milk or cream Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites. Caramel Brandy Sauce Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar. Apricot Sauce ¾ cup apricot pulp ¾ cup heavy cream Sugar Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast. CHAPTER XXV COLD DESSERTS Irish Moss Blanc-Mange ⅓ cup Irish moss 4 cups milk ¼ teaspoon salt 1½ teaspoons vanilla Soak moss fifteen minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler thirty minutes; the milk will seem but little thicker than when put on to cook, but if cooked longer blanc-mange will be too stiff. Add salt, strain, flavor, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream. Chocolate Blanc-Mange Irish Moss Blanc-Mange flavored with chocolate. Melt one and one-half squares Baker’s chocolate, add one-fourth cup sugar and one-third cup boiling water, stir until perfectly smooth, adding to milk just before taking from fire. Serve with sugar and cream. Rebecca Pudding 4 cups scalded milk ½ cup corn-starch ¼ cup sugar ¼ teaspoon salt ½ cup cold