by Ted Peterson
This page is a group of old time recipe for different types of sauces. The first one is a standard lemon sauce..
LEMON SAUCE.
1/3 cup lemon juice.
1 cup sugar.
1 tablespoon butter.
½ teaspoon salt (or needed to taste).
2 tablespoon cornstarch
1 ½ cups boiling water
2 tablespoon lemon rind grated
2 tablespoon grange rind grated .
Mix salt, sugar and then stir in boiling water and lemon juice gradually. Boil gently for 1 minute by stirring constantly.
After removing from heat stir in the butter, orange rind and the lemon rind.
It is better to serve hot.
ORANGE – PINEAPLE SAUCE
½ cup sugar
1 tablespoon butter
Salt to taste
Pepper to taste
2 tablespoon cornstarch
1 ½ cup juice pineapple or orange
1 orange or ½ cup pineapple chunks.
Mix cornstarch, suger, salt, pepper in saucepan. Stir in the orange or pineapple juice (some people will have both).
Boil for one minute stirring gradually. Then stir in the butter.
Stir in the orange sections or pineapple sections.
FRUIT JUICE SAUCE
Fruit juice (see note)
2 tablespoon cornstarch.
This can be use for apricots, peaches, or any other fruit.
Take 1 cup of juice and add 1 cup water. Take ½ cup of the mixed liquid and add the cornstarch and mix until smooth.
Add the balance of the liquid and boil for about 1 minute..
CUSTARD
2 egg yolks
2 ½ tablespoon sugar
salt to taste (about 1/8 teaspoon)
1 teaspoon vanilla
¾ to 1 cup milk.
Heat milk up to boiling but do not boil
Blend the sugar and salt gradually into the hot milk by stirring.
Cook but do not boil for about 10 minutes. Stirring constantly.
EGG SAUCE
1 ½ cups milk
2 hard boiled egg
Salt and pepper to taste
6 tablespoon butter
6 tablespoon flour
Chopped up the hard boiled eggs.
Into the melted butter sprinkle in the flour, salt and pepper.
Remove from the heat and dump in the milk. Stir so that it in blended and then return to moderate heat
Cook until thick and smooth by stirring constantly.
Add the chopped up eggs and heat well.
Good Luck.