Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs by Mrs. S.T. Rorer

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SAUCES FOR ICE CREAMS

HOT CHOCOLATE SAUCE

1/2 cupful of cream or condensed milk
2 ounces of chocolate
1 cupful of sugar
1 teaspoonful of vanilla

Put all the ingredients into a saucepan and stir over the fire until they
reach boiling point, boil until the mixture slightly hardens when dropped
into cold water. Add the vanilla, turn at once into the sauceboat and send
to the table. This must be sufficiently thin to dip nicely over the ice
cream.


MAPLE SAUCE

1 cupful of sugar
1 teaspoonful of lemon juice
1 cupful of water
1 teaspoonful of maple flavoring

Put half the sugar in an iron saucepan and stand it over the fire until it
melts and browns, add hastily the water, the remaining sugar and the lemon
juice, and boil for about two minutes; take from the fire and add the
flavoring. This may be served plain, or with chopped fruit or nuts added.


CLARET SAUCE

Boil one cupful of sugar and a half cupful of water with a saltspoonful of
cream of tartar for five minutes. Take from the fire and add one cupful of
claret, and stand aside until icy cold.


NUT SAUCE

1 cupful of sugar
1/2 cupful of chopped nuts
1 cupful of water
1 teaspoonful of caramel
2 teaspoonfuls of sherry

Boil the sugar and water with a saltspoonful of cream of tartar or a
teaspoonful of lemon juice for five minutes, take from the fire and add all
the other ingredients, and stand aside to cool.


MONTROSE SAUCE

1/2 tablespoonful of granulated gelatin
1/4 cupful of sugar
1/2 cupful of milk
1 pint of cream
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of 3 eggs

Cover the gelatin with milk, let it soak a half hour, and put it, with the
milk, in a double boiler over the fire. Beat the yolks of the eggs and the
sugar together, add them to the hot milk, stir about one minute until the
mixture begins to thicken, take from the fire, and, when cold, add the
vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry.
Stand this aside until very, very cold.


ORANGE SAUCE

1/2 pint of orange juice
1/2 pint of water
1/2 cupful of sugar
1 tablespoonful of arrowroot
Whites of three eggs

Add the sugar to the water, and, when boiling hot, add the arrowroot
moistened. Beat the whites of the eggs to a stiff froth, add gradually the
hot mixture, beating all the while. Add the orange juice, beat again. Turn
it into a sauceboat and stand aside until very cold.


WALNUT SAUCE

Melt maple sugar with a little water, and add to each cupful of syrup a
half cupful of chopped black walnuts. Maple syrup may also be used by
adding half the quantity of boiling water and the nuts.


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