Kankakee Valley Post, Volume 2, Number 27, DeMotte, Jasper County, 26 January 1933 — DESSERT, FISH, MEAT SAUCES [ARTICLE]

DESSERT, FISH, MEAT SAUCES

A DELICIOUS sauce to serve on a cottage pudding or any steamed cake is: Butterscotch Sauce. To one cupful of boiling water add one cupful of brown sugar, two tablespoonfuls of flour, a dash of cinnamon, and one-fourth teaspoonful of salt thoroughly mixed. Cook until the flour has lost its raw taste and the mixture thickens, stirring to prevent lumping. Beat in two tablespoonfuls of butter and remove from the heat, adding onehalf teaspoonful of vanilla or coffee extract. This is good served hot on ice cream, custard or baked puddings. Hard Sauces. Cream together one-fourth of a cupful of butter and three-fourths cupful of powdered sugar, add one-half teaspoonful of vanilla and one-eighth teaspoonful of grated nutmeg. Long beating makes a creamy, hard sauce. Add the sugar slowly. For variety substitute brown sugar and flavor with maple or grated lemon or orange rind. Spanish Sauce. Add two tablespoonfuls of chopped onion to two tablespoonfuls of butter and cook until tender and yellow. Add one chopped green pepper, one-half cupful of celery, two teaspoonfuls of

minced parsley, one bay leaf, two cupfuls of tomato, one tablespoonful of flour and salt and pepper to taste. Blend the flour with a little butter before adding to the sauce. Cook for half an hour, remove the bay leaf,

cook ten minutes longer, adding the flour and butter at this time. Now add four tablespoonfuls of minced ham and serve at once. ©, 1933, Western Newspaper Union.