MISCELLANEOUS, 141 



Jelly Sauce.— Beat the whites of three eggs to a stiff 

 froth, gradually adding one half cupful of powdered sugar. 

 Soften one half cupful of jelly, either currant or any other, 

 on the back of the range and beat that into the eggs. Then 

 beat in one half teacupful of sweet cream and serve at 

 once. 



Licmon Sauce.— Wet one heaping tablespoonful of 

 flour with two of cold water to a smooth paste and stir it 

 into two cupfuls boiling water. Stir till it thickens. Beat 

 together two-thirds of a cupful of sugar and a heaping tea- 

 spoonful of butter with ono egg, yolk and white together, 

 and pour over these ingredients the cooked paste, stirring 

 constantly for one minute or till the sugar is melted and 

 egg scalded. Set back on the stove and miz in the juice of 

 one large lemon and half the grated peel or the juice of two 

 small lemons. 



Orang'e Sauce. — Orange sauce is made like lemon sauce 

 except that a little more flour is needed to thicken as more 

 orange juice is needed for flavoring. Two oranges will be 

 none too many. 



Peacli Sauce. —Boil one cup of new rich milk in a small 

 saucepan set in a larger or in a small, farina kettle, and 

 thicken it with one tablespoonful of flour, made. smooth in 

 a little cold milk. When it thickens mix in one egg beaten 

 with two-thirds of a cup of sugar and stir till the egg is 

 cooked. Then take from the stove and stir it into two-thirds 

 of a cup of very ripe peaches, pared, and pressed through a 

 colander, or the same quantity of stewed or canned 

 peaches likewise mashed and sifted. Beat well and set on 

 the ice till cold. If the fruit used is already sweetened use 

 only half a cup of sugar. Apricot sauce is made in precise- 

 ly the same way. 



Kaspberry Sauce.— Stir one tablespoonful of butter to 

 a cream and beat in a heaping cupful of sugar, the juice of 

 one small lemon and lastly one cupful of fresh raspb3rry 



