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Desserts and Salads

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Author: Gesine Lemcke
Published: 1892
Language: English
Wordcount: 117,185 / 350 pg
Flesch-Kincaid Reading Ease: 79.2
LoC Category: TX
Downloads: 5,518
Added to site: 2009.08.20
mnybks.net#: 25051
Genre: Cooking
Excerpt

t each half into 4 pieces and pour the liquor over them; then serve with tapioca pudding.

39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; beat until very light and creamy; then beat the whites of the 2 eggs to a stiff froth; add the sauce to them by degrees; keep on beating with an egg beater until all is well mixed together and stir 1 cup of fine, cut peaches through it; serve with boiled pudding.

40. +Sauce of Currants and Raspberries.+-- Wash ½ pound red currants and raspberries; sprinkle with sugar and let them stand ½ hour; prepare a sauce the same as for Peach Sauce and stir the fruit through it.

41. +Cream Sauce (with Jelly), No. 1.+-- Stir 1 cup currant jelly until smooth; add 1 cup rich, sweet cream and beat with an egg beater to a froth; add a little arrack rum or Cognac and serve with cold pudding.

42. +Cream Sauce (with Jelly), No. 2.+-- Beat ½ cup fruit jelly and the

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