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Sauces,etc*
m-
WHITE SAUCE FOR PUDDINGS
(Rich)
Mix to a smooth paste i dessertspoonful of cornflour and
a little milk. Put i pint of milk into a saucepan, add a
pinch of salt and bring to the boil. Pour gradually over
the cornflour paste, stirring. Return to the saucepan,
add i teaspoonful of Angostura Bitters, sweeten to taste
and simmer gently, stirring continuously for 5 minutes.
Lemon juice to taste can be added if desired. Quantity:
Just over}pint.
WHITE SAUCE FOR PUDDINGS
(Ordinary)
With 2tablespoonfuls of milk mis I tablespoonful ofcom-
flour to a smooth paste. Boil J pint of water and pour
fHp
gradually over the cornflour,stirring. Return to saucepan
with 1 tablespoonful of white sugar and boilfor 10 minutes,
stirring continuously. According to the pudding with
Jgi
which the sauce is served, add i teaspoonful of Angostura
Bitters or lemon juice as preferred. Quantity; i pint.
CARAMEL
Put I lb. of white sugar and 2 tablespoonfuls of water in
an iron saucepan and stir over the fire until the mixtiue
becomes dark brown. Bring to the boil, add 3 gills of
water, stir until boiling point is reached, and add J tea
spoonful of Angostura Bitten. Simmer vmtil the con
sistency of syrup is arrived at. Allow to become cold and
bottle for subsequent use.
^
CUSTARD
Mix to a smooth paste i teaspoonful of cornflour with a
little milk. Add I pint ofmilk and i teaspoonful of Angos-
tura Bitters. Simmer slowly, stirring continuously, for
4 or 5 minutes and add 2 oz. of sugar. Allow to cool a
little, add i egg (previously beaten). Heat again, gently,
and stir continuously for a few minutes. Do not let
mixture boil nor thicken unduly. Allow to cool and
serve as required.
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