Desserts and Salads

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[Illustration: GESINE LEMCKE.]




  DESSERTS AND
  SALADS


  BY

  GESINE LEMCKE


  AUTHOR OF
  THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING-DISH RECIPES
  PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKING COLLEGES


  “Eating is a Necessity,
  But Cooking is an Art.”


NEW YORK AND LONDON

D. APPLETON AND COMPANY

1920




  Copyright, 1892, 1896, 1918
  By GESINE LEMCKE.


  Printed in the United States of America




PREFACE.


I ask every one who may become possessed of this book to read the
recipes herein contained carefully and thoughtfully before attempting
the making of any of them, and also to observe the following
instructions:

Weigh and measure all ingredients exactly, and have everything ready to
mix before you commence.

If you measure your ingredients by means of a cup be sure you use one
which holds half a pint.

Use neither more nor less of anything than the recipe instructs you, and
be sure to have your fire just right, as also instructed by the recipe.

If at first success does not come to you do not despair, but persist in
following the advice of the old adage: “Try, try again.”

You should always bear in mind that honest work is never lost and that
reward must come in the end.




Desserts and Salads.


SAUCES.

1. +Wine Chaudeau.+-- Into a lined saucepan put ½ bottle Rhine wine,
4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½
lemon and the yolks of 6 eggs; place the saucepan over a medium hot
fire and beat the contents with an egg beater until just at boiling
point; then instantly remove from the fire, beat a minute longer,
pour into a sauce bowl and serve with boiled or baked pudding.

2. +White Wine Sauce.+-- Over the fire place a saucepan containing 2
cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of
4 eggs and the peel and juice of 1 lemon; beat the contents of
saucepan with an egg beater until nearly boiling; then instantly
remove and serve.

3. +Wine Cream Sauce.+-- ½ bottle white wine, ½ teaspoonful
cornstarch, 3 eggs (yolks and whites beaten separately), 4
tablespoonfuls sugar and the peel and juice of ½ lemon; put all the
ingredients except the whites of eggs in saucepan; beat with an egg
beater until just about to boil; then remove from fire; have the
whites beaten to a stiff froth; add them to the sauce, beat for a
minute longer and then serve.

4. +Claret Sauce.+-- Over the fire place a lined saucepan containing
½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into
slices and freed of the pits, a piece of cinnamon and 1 small
tablespoonful cornstarch mixed with water or wine; stir constantly
until it comes to a boil; then strain and serve. Or boil 1
tablespoonful cornstarch in 1½ cups water, with piece of cinnamon
and a few slices of lemon, for a few minutes; then remove from the
fire; add ½ pint claret and sugar to taste.

5. +Bishop Sauce.+-- Boil 2 ounces of sago in 2 cups water, with 1
tablespoonful fine minced or ground bitter almonds, a piece of
cinnamon and the peel of 1 lemon; when sago is done strain it
through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful
of bishop essence.

6. +Madeira Sauce, No. 1.+-- Set a small saucepan on the stove with
the yolks of 3 eggs, 1 cup Madeira and 2 tablespoonfuls sugar; stir
until it comes to a boil; then remove from fire and add by degrees 4
tablespoonfuls sweet cream, stirring constantly, and serve.

7. +Madeira Sauce, No. 2.+-- Mix 1 tablespoonful flour with 1½
spoonfuls butter; add 1½ cups boiling water; boil 3 minutes,
stirring constantly; remove from the fire, add ½ cup Madeira and 3
tablespoonfuls sugar.

8. +Butter Sauce.+-- In a small saucepan mix 1 tablespoonful flour
with a little cold water; add by degrees 1 cup of boiling water,
stirring constantly; set the saucepan over the fire, add 1 heaping
tablespoonful butter in small pieces; continue stirring and boil for
a few minutes.

9.