Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

FRUIT SAUCE

Place in a saucepan

  One cup of crushed fresh fruit,
  One cup of brown sugar,
  One cup of water.

Cook until the fruit is soft and then cool.  Rub through a fine sieve and then add

  Three tablespoonfuls cornstarch

dissolved in

  Three tablespoons of water.

Bring to a boil and cook for five minutes.

SWEETENED CREAM SAUCE

Place in a saucepan

  Two cups of milk,
  Four tablespoons of cornstarch.

Dissolve the cornstarch in cold milk and bring to a boil.  Cook for five minutes and then add

  One-half cup of sugar,
  One-half teaspoon of nutmeg,
  One well-beaten egg.

Beat to mix.

VANILLA SAUCE

Place in a saucepan

  One-half cup of sugar,
  One-half cup of white corn syrup,
  One-half cup of water,
  Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook three minutes.  Now add

  One tablespoon of vanilla extract.

LEMON SAUCE

Place in a saucepan

  Grated rind of one lemon,
  Two cups of water,
  Four tablespoons of cornstarch.

Dissolve the starch and then bring to a boil.  Cook slowly for five minutes and then add

  One cup of sugar,
  Juice of two lemons.

Beat to thoroughly mix and then serve.

SABOYON SAUCE

Place one-half cup of sugar in a saucepan and add the yolks of two eggs.  Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract.  Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar.  Stir continually over a slow fire until the mixture is just below the boiling point.  Remove and add stiffly beaten whites of two eggs and serve on pudding.

SWEET SPICED BLACKBERRY SAUCE

Place in a saucepan

  One cup of well-cleaned blackberries,
  One cup of sugar,
  One cup of water,

and the following spices tied in a little piece of cheesecloth: 

  One-half teaspoon nutmeg,
  One teaspoon cinnamon,
  One-quarter teaspoon allspice.

Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with

  Three tablespoons of cornstarch

dissolved in

  One-quarter cup of cold water.

Bring to a boil and cook for five minutes, cool and serve.

CHERRY SAUCE

  One-half pound of stoned cherries,
  One-half cup of sugar,
  One cup of water.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.
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