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SAUCE FOR PUDDING

(German) - (Pennsylvania Germans)







A small quantity of cinnamon, allspice, nutmeg, and a _very little_
clove. Flour to make a batter a little thicker than that of ordinary
cake. Steam about 3 hours. This pudding is also inexpensive and
equally as good as the former recipe.
Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla.
Beat all together until creamy. Serve at once.

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SAUCE FOR PUDDING.

Mix one tablespoonful of cornstarch with a half cup of sugar. Pour
over one cup of boiling water, add one generous teaspoonful of butter.
Cook all together until clear, take from the fire and add one
well-beaten egg and one teaspoonful of vanilla. Serve hot.

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SAUCE FOR PUDDING.

Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter,
beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon
flavoring; stand on ice a short time before serving. Serve sauce very
cold.

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DELICIOUS SAUCE FOR PUDDINGS

Butter first of all your pancakes, and you should have proper pancake
saucers fit to go to table. Heat half a pint of sweetened milk and melt a
quarter of a pound of salt butter with it. When well melted pour it into
a basin and sprinkle in nearly three ounces of flour. Beat up the yolks
of three large or four small eggs and incorporate them, then add the
whites well beaten. Put a spoonful or two on each saucer and set to bake
in the oven for ten minutes and when done place each saucer on a plate
with a good lump of apricot jam on each. If you have no pancake saucers,
put the apricot preserve on one half of each pancake and fold it up.
[_Jean O._]

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Strawberry Sauce For Puddings

MRS. W. W. HENRY.



One cupful of fine granulated sugar, one-half cupful of butter boiled

together until it creams, (a wooden spoon best for this), beat the white

of an egg until stiff, then add one cup of mashed strawberries, and beat

again; add to the mixture, stir well together.









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