Food recipes
Quick Pudding Sauce
Quick Pudding Sauce
Ingredients:
1 egg.
1/2 cup powdered sugar.
1 teaspoonful vanilla.
Directions:
Put the egg in a bowl without separating it and beat till very light; then pour in the sugar very slowly, beating
all the time; add the vanilla and serve at once.
This is a very nice sauce, and so simple to make that Margaret learned it among the first of her rules.
Ice−creams and Ices
Margaret had a little ice−cream freezer which was all her own, and held only enough for two little girls to eat
at a tea−party, and this she could pack alone. When she made ice−cream for all the family she had to use the
larger freezer, of course, and this Bridget helped her pack. But the same rule was used for either the large one
or the small. First break up the ice in a thick bag with a hammer until the pieces are as large as eggs, and all
about the same size. Then put two big bowls or dippers of this into a tub or pail, and add one bowl or dipper
of coarse salt, and so on, till you have enough, mixing it well with a long−handled spoon. Put the freezer in its
pail and put the cover on; then fill the space between with the ice and salt till it is full, pressing it down as you
work. Let it stand now in a cool place, till you know the inside is very cold, and then wipe off the top carefully
and pour in the cream, which must be very cold, too. Put on the top and turn smoothly and slowly till it is stiff,
which should be fifteen minutes. Then draw off the water from the pail, wipe the top of the cover again, so no
salt can get in, and take out the dasher, pushing the cream down with a
spoon from the sides and packing it firmly. Put a cork in the hole in the cover, and put it on tightly. Mix more
ice with a little salt; only a cupful to two bowls this time, and pack the freezer again up to the top. Wring out a
heavy cloth in the salty water you drew off the pail, and cover it over
tightly with this, and then stand in a cool, dark place till you need it; all ice−creams are better for standing two
hours.
Plain Ice−cream
Ingredients:
1 egg.
1/2 cup powdered sugar.
1 teaspoonful vanilla.
Directions:
Put the egg in a bowl without separating it and beat till very light; then pour in the sugar very slowly, beating
all the time; add the vanilla and serve at once.
This is a very nice sauce, and so simple to make that Margaret learned it among the first of her rules.
Ice−creams and Ices
Margaret had a little ice−cream freezer which was all her own, and held only enough for two little girls to eat
at a tea−party, and this she could pack alone. When she made ice−cream for all the family she had to use the
larger freezer, of course, and this Bridget helped her pack. But the same rule was used for either the large one
or the small. First break up the ice in a thick bag with a hammer until the pieces are as large as eggs, and all
about the same size. Then put two big bowls or dippers of this into a tub or pail, and add one bowl or dipper
of coarse salt, and so on, till you have enough, mixing it well with a long−handled spoon. Put the freezer in its
pail and put the cover on; then fill the space between with the ice and salt till it is full, pressing it down as you
work. Let it stand now in a cool place, till you know the inside is very cold, and then wipe off the top carefully
and pour in the cream, which must be very cold, too. Put on the top and turn smoothly and slowly till it is stiff,
which should be fifteen minutes. Then draw off the water from the pail, wipe the top of the cover again, so no
salt can get in, and take out the dasher, pushing the cream down with a
spoon from the sides and packing it firmly. Put a cork in the hole in the cover, and put it on tightly. Mix more
ice with a little salt; only a cupful to two bowls this time, and pack the freezer again up to the top. Wring out a
heavy cloth in the salty water you drew off the pail, and cover it over
tightly with this, and then stand in a cool, dark place till you need it; all ice−creams are better for standing two
hours.
Plain Ice−cream
Printed from https://recipe.bluelayer.org/recipe/63619/quick-pudding-sauce