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JELLY SAUCE(Pudding Sauces) - (The International Jewish Cook Book)
Take thin jelly, add one cup boiling water and brandy or wine (one-half
cup), add a little more sugar and thicken with one teaspoon cornstarch
dissolved in a little cold water. The beaten white of egg may be added.
BANANA CAKE WITH JELLY SAUCEwhites of 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon vanilla extract
Beat whites of eggs until stiff and dry; add gradually two-thirds of
sugar and continue beating until mixture holds shape; fold in
remaining sugar sifted with baking powder; add vanilla. Drop by
spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove
any soft part from center of meringues and return to oven to dry out
after turning off heat. Use two meringues for each serving and put
together with sweetened whipped cream and crushed raspberries or
strawberries or ice cream.
JELLY SAUCE1 cup flour
2 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
Sift flour, baking powder, sugar and salt into bowl; add milk and
beaten eggs; mix well. Peel and scrape the bananas; cut in halves,
lengthwise, then across. Pour batter into greased shallow pan, place
bananas on top and sprinkle with sugar. Bake in moderate oven 15
minutes. Serve hot with jelly sauce.
CURRANT JELLY SAUCE2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing
King's Pudding With Apple-jelly SauceSoak, over-night, one-half a cup of well-washed rice, and cook in one
pint of milk in double boiler until very tender. Mix this with three
cups of apple sauce, well-sweetened and flavored with cinnamon. Add the
beaten yolks of two eggs, one ounce, each, of candied citron and orange
peel, very fine-chopped, and one-half a cup of raisins. Add, the last
thing, the whites of the eggs, beaten to the stiffest possible froth.
Line a deep dish with a good, plain paste, pour in the pudding, bake
until both paste and pudding top are brown, invert on serving dish and
pour the sauce over it.
Apple-jelly SauceBeat one-half a cup of apple jelly until it is like a smooth batter;
gradually add two tablespoonfuls of melted butter, the juice of one
lemon and one-half the grated rind, and a few gratings of nutmeg. Set
into a saucepan of boiling water until ready to use, then beat well and
pour over the pudding.
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