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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
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