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CARAMEL SAUCE

(Pudding Sauces) - (The International Jewish Cook Book)







Put 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.

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CARAMEL SAUCE

1/3 cup butter
1 cup powdered sugar
1 cup fresh strawberries, raspberries
or canned fruit drained from syrup
white of 1 egg
Cream butter; add sugar gradually; add egg beaten until stiff and beat
well; add fruit which has been carefully prepared and mashed. Beat
until creamy.









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