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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*PUDDING SAUCES*

 

 

BRANDY SAUCE

 

Take one cup of water, a quarter glass of brandy, one cup of sugar,

juice of half a lemon. Boil all in double boiler. Beat the yolks of two

eggs light, and add the boiling sauce gradually to them, stirring

constantly until thick.

 

 

CARAMEL SAUCE

 

Put one cup cut loaf sugar in a saucepan on the stove without adding a

drop of water. Let it melt slowly and get a nice brown without burning.

 

Beat the yolks of three eggs until light, stir in two cups of sweet

milk, and when the sugar is melted, stir all into the saucepan and

continue stirring until the sugar is dissolved and the sauce is somewhat

thickened; then remove from the fire, add one teaspoon of vanilla

essence, put in a bowl and put the stiffly-beaten whites of eggs on top.

Serve with puddings, cakes or fritters.

 

 

CHOCOLATE SAUCE, No. 1

 

Dissolve one-half pound chocolate in one cup of water and sugar to

taste, boil somewhat thick and flavor with vanilla.

 

 

CHOCOLATE SAUCE, No. 2

 

Scald two cups of milk, add two tablespoons of cornstarch diluted with

one-half cup of cold milk, and cook ten minutes over boiling water. Melt

three squares of chocolate over hot water, add three tablespoons of

sugar and three tablespoons of hot water; stir until smooth, then add to

cooked mixture. Beat the whites of three eggs until stiff, add

three-fourths of a cup of powdered sugar; add the yolks and stir into

cooked mixture; cool and add vanilla.

 

 

FOAM SAUCE

 

Cream one-quarter cup of butter with one cup of powdered sugar, until

very light. Add separately the unbeaten whites of two eggs, stirring

briskly and beat again. Add one teaspoon of vanilla and one-half cup of

hot water. Pour in sauceboat, and place boat in a pan of boiling water

on stove, until it becomes frothy then serve immediately.

 

 

FRUIT SAUCES

 

Wash the fruit well, then put on the stove in a saucepan without adding

any more water. Cover with a lid, and let the fruit get thoroughly

heated all through until it comes to a boil, but do not boil it. Stir

occasionally.

 

When well heated, mash the fruit well with a wooden potato masher, then

strain through a fine sieve, being careful to get every drop of

substance from the fruit.

 

Sweeten the juice with sugar to taste, add a few drops of wine or lemon

juice, put back on the stove, and cook until it thickens, stirring

occasionally. Serve with cake, fritters or puddings.

 

Blackberries, strawberries or raspberries, make a nice sauce.

 

 

HARD SAUCE

 

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.

 

 

JELLY SAUCE

 

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.

 

 

KIRSCH SAUCE

 

Put one cup of sugar and two cups of water on to boil. Mix two

tablespoons of cornstarch in one-quarter cup of cold water, and when the

water in the saucepan is boiling, add cornstarch and stir for two

minutes. Remove from stove and add one cup of Kirsch wine and stir

again. Strain and serve with pudding.

 

 

LEMON SAUCE, No. 1

 

Boil one cup of sugar with one-half cup of water, rind of one lemon,

juice of two, and one-half teaspoon of butter. When boiling stir in a

scant teaspoon of cornstarch dissolved in a little cold water. Serve

hot. Serve with puddings or fritters.

 

 

LEMON SAUCE, No. 2

 

Boil the strained juice of two lemons and the grated peel of one with a

cup of sugar and one glass of white wine or water. When boiled to a

syrup add the yolks of three eggs well beaten, also half of the whites

beaten to a froth. Use the other half of the stiffly-beaten whites,

sweetened with powdered sugar, to decorate the sauce. Serve immediately.

 

 

PRUNE SAUCE

 

Take about one pound of Turkish prunes, wash them in hot water, and put

on to boil in cold water. Boil until they are very soft. Remove the pits

or kernels, and strain over them the water they were boiled in, sweeten

to taste. Flavor with ground cinnamon, then mash them until a soft mush.

If too thick, add the juice of an orange.

 

 

WINE SAUCE, No. 1

 

Take one-half cup of white wine and one and one-half cups of water, put

on to boil in double boiler and in the meantime beat up the yolks of two

eggs very light, with two teaspoons of white sugar, some grated nutmeg

or three small pieces of cinnamon bark, or the grated rind of half a

lemon, and add a teaspoon of flour to this gradually. When perfectly

smooth add the boiling wine, pouring very little at a time and stirring

constantly. Return to boiler and stir until the spoon is coated.

 

 

WINE SAUCE, No. 2

 

Melt one tablespoon of butter in a saucepan, stir in one tablespoon of

flour, then add one-half cup of cold water, stirring constantly until

smooth. Then add one cup of white wine, one ounce of chopped citron.

Remove from fire, let cool, flavor with one teaspoon each of pistache

and vanilla. If desired, one teaspoon of red Curacao or Maraschino

liquor can be added for flavoring.

 

 

VANILLA OR CREAM SAUCE

 

Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on

them slowly pour one cup of scalding milk, stirring all the time. Cook

and stir in a double boiler for ten minutes; then set aside to cool.

When ready to use stir in one teaspoon of vanilla and the white of one

egg, stiffly beaten. Serve in place of whipped cream.



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