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CARAMEL(Salads And Sauces) - (The Art Of Living In Australia)
Put half a pound of sugar into a frying-pan and let it get very brown.
Pour over half a pint of water and stir till it boils; strain
into a bottle. It will keep good a long time, and is very useful for
colouring soup and gravies.
CARAMEL LAYER CAKEPlace one-half cup of sugar in pan over fire. Stir until liquid smokes
and burns brown. Add one-half cup of boiling water and cook into syrup.
Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
over one cup of water and two cups of flour. Beat all thoroughly. Add
enough of the burnt sugar to flavor, also one teaspoon of vanilla,
another half cup of flour, two teaspoons of baking-powder and whites of
two eggs. Bake in two layers, using remainder of burnt sugar for icing.
WHITE CARAMEL ICINGPut on to boil two cups of brown sugar, one cup of milk and a small lump
of butter. Boil until it gets as thick as cream, then beat with a fork
or egg whip until thick and creamy. Spread quickly on cake.
CARAMEL CUSTARDMelt one-half cup of sugar until it is light brown in color, add four
cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
teaspoon of salt, one teaspoon of vanilla and bake in cups as directed
for cup custard. Serve with caramel sauce.
CARAMEL SAUCEPut one cup cut loaf sugar in a saucepan on the stove without adding a
drop of water. Let it melt slowly and get a nice brown without burning.
Beat the yolks of three eggs until light, stir in two cups of sweet
milk, and when the sugar is melted, stir all into the saucepan and
continue stirring until the sugar is dissolved and the sauce is somewhat
thickened; then remove from the fire, add one teaspoon of vanilla
essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
Serve with puddings, cakes or fritters.
CARAMEL CUSTARD (AS MARY PREPARED IT)1 pint of milk.
1/2 cup granulated sugar.
Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown.
Add a part of the hot milk, stirring constantly until brown sugar is
dissolved. Add balance of the pint of hot milk. Stir all together,
then stand aside to cool. When cold, add eggs and bake in oven in
custard cups. Stand cups in hot water while baking.
CARAMEL CUSTARDPlace 1 pint of milk on the range in a double boiler. Melt half a cup
of sugar in an iron pan over the fire until a golden brown. When
melted add four tablespoonfuls of boiling water. Allow mixture to cook
one minute, then add it to the milk. Remove from the fire and add 1
teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2
tablespoonfuls of sugar. Pour the mixture in a small pudding dish.
Stand in a pan of boiling water, place in oven to bake until a
jelly-like consistency. When cooled serve plain or with whipped cream.
CARAMEL CAKE AND ICING1-1/2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1/2 cup of
corn starch, 2 teaspoons of baking powder sifted through flour and
corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary
cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown
sugar, 1/4 cup milk, 1/2 tablespoonful of butter, 1/4 teaspoonful of
vanilla. Cook all together until a soft ball is formed when dropped in
water. Beat until creamy and spread on top of cake.
CARAMEL ICE CREAMScald one pint of sweet milk in a double boiler. Stir into it one cup
of sugar and one rounded tablespoonful of flour, which had been mixed
smoothly with a small quantity of the milk before scalding. Add two
eggs which had been beaten together until light and creamy. At the
same time the milk was being scalded, a fry-pan containing one cup of
granulated sugar was placed on the range; this should be watched
carefully, on account of its liability to scorch. When sugar has
melted it will be brown in color and liquid, like molasses, and should
then be thoroughly mixed with the foundation custard. Cook the whole
mixture ten minutes and stand aside to cool; when perfectly cold add a
pinch of salt, one quart of sweet cream, and freeze in the ordinary
CHOCOLATE CARAMELS. MRS. NED THATCHER.One cup of sweet milk, two cups of brown sugar, two cups of molasses,
one pint of water, a tablespoon of butter. Flavor to taste. Two
ounces of chocolate just before taking from the fire.
Bread Pudding a la Caramel.Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper
and flour and fry until brown. Add 1 onion chopped fine and 1
tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of
curry-powder and 1/2 cup of hot water until meat is tender. Thicken
the sauce with flour and butter. Serve on a platter with a border of
cooked rice sprinkled with chopped parsley and garnished with fried
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