ORANGE SAUCE(Sauces For Ice Creams) - (Ice Creams, Water Ices, Frozen Puddings)
1/2 tablespoonful of granulated gelatin
1/4 cupful of sugar
1/2 cupful of milk
1 pint of cream
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of 3 eggs
Cover the gelatin with milk, let it soak a half hour, and put it, with the
milk, in a double boiler over the fire. Beat the yolks of the eggs and the
sugar together, add them to the hot milk, stir about one minute until the
mixture begins to thicken, take from the fire, and, when cold, add the
vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry.
Stand this aside until very, very cold.
LEMON OR ORANGE SAUCE2 cups granulated sugar
5 cups boiling water
Melt sugar in saucepan and heat slowly, stirring constantly until
golden brown; add boiling water. Cook three minutes.
Orange SauceBeat four egg yolks, three ounces of sugar, a teaspoonful of flour and
the grated rind of one orange together until light, add a pint of
boiling milk and stir over the fire until thick, taking care that it
does not curdle, remove from the fire and add a liqueur glass of
curacao, and beat until light and foaming.
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