Sauce For Orange Fluff

Sauce For Orange Fluff

Ingredients:
1 Tb. corn starch
3/4 c. boiling water
2 Tb. butter
3/4 c. sugar
2 egg yolks
1/4 c. orange juice
1 Tb. lemon juice

Directions:
Moisten the corn starch with a little cold water and stir in 1/2 cupful
of the boiling water. Cook for 10 or 15 minutes. Cream the butter, add
the sugar and egg yolks, beat the mixture with a fork, and add the
remaining 1/4 cupful of boiling water. Stir this into the corn starch
and cook until the eggs thicken slightly. Remove from the fire and add
the orange and lemon juices. Serve cold over the orange fluff.
61. In the preparation of a meal, it is impossible to follow the order
of service given in a menu, because of the different lengths of time
required to prepare the different dishes. The order in which the menu
here given should be prepared will therefore serve to show the way in
which other meals may be planned or other menus carried out. Each recipe
for this menu is planned to serve six persons, but it can be easily
changed in case a different number are to be served. For instance, if
there are only four in the family, two-thirds of each ingredient should
be used; and if only three, just one-half of each. If eight are to be
served, one-third will have to be added to each of the amounts. As has
been pointed out, just a little thought will show how other numbers may
be provided for.
62. In preparing the foods called for in this menu, the dessert, which
is the last thing given, should be prepared first, because time must be
allowed for it to cool before serving. In fact, it may be prepared a
half day before it is to be served. So as to allow sufficient time to
mash the potatoes after they have boiled, they should be made ready to
put on the stove about 3/4 hour before the meal is to be served. After
the potatoes have been put on to boil, the peas, provided fresh ones are
to be used, should be put on to cook, and then the sauce for them should
be made. If canned peas are to be used, the sauce should be made after
the potatoes have been put on the stove and the peas should be heated
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and combined with the sauce just before broiling the chops. The cabbage
salad may then be prepared, and put in a cool place until it is to be
served. The chops should be broiled last, because it is necessary that
they be served immediately upon being taken from the fire.
TERMS USED IN COOKING
63. It is important that every person who is engaged in the preparation
of food be thoroughly familiar with the various terms that are used in
COOKING. Many of these are not understood by the average person, because
they are foreign terms or words that are seldom employed in other
occupations. However, as they occur frequently in recipes, cook books,