HARD SAUCE(Pudding Sauces) - (The International Jewish Cook Book)
Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
Flavor with grated lemon peel or essence of lemon. Make into any shape
desired and serve.
Hard SauceMRS. GAUDET.
1. One cup of brown sugar, one tablespoon of butter, three drops of
vanilla, half a glass of sherry, whipped lightly.
2. One glass of sherry, a tablespoon of molasses, and a tablespoon of
Hard SauceCream one tablespoonful of butter, stir in four tablespoonfuls of
powdered sugar and beat until very light, then add a teaspoonful of
boiling water and beat again. Flavor to suit taste.
Lemon Hard SauceCream two tablespoons of butter until soft, add one tablespoon of lemon
juice and a little nutmeg, then beat in enough sifted confectioner's
sugar to make a light, fluffy mass. Let it harden a little before
Viewed 2111 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookFillet De Sole À La Creole
GlacÉ For Candies
Baba À La Parisienne
Pudding À La Grande Belle
Fillet Of Sole À La Mouquin
Gansleber PurÉe In Sulz
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Tripe À La Creole
Duck À La Mode In Jelly
Anchovy CanapÉs With Tomatoes
Red Pepper CanapÉs
|Home Made Cookies.ca|