Simple and Easy Dessert Recipes For You

Cocoanut Snow Sauce:

Beat the whites of 3 eggs to a stiff froth and boil 1 cup sugar with ½ cup water
till it forms a thread between 2 fingers; then gradually pour it into the beaten whites, stirring constantly; next
add 1 cup freshly grated cocoanut.


Cocoanut Sauce (another way):

Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream; add by degrees the yolks of 2 eggs; then beat the whites to a stiff froth; mix them with the sauce; add ¾ cup freshly grated cocoanut and serve with boiled pudding.


Snow Sauce (with orange flavor):

Beat the whites of 2 eggs to a stiff froth; boil a small cup of sugar with ½ cup water till it forms a thread between two fingers; remove it from the fire; add the juice of 1 orange and gradually pour it while hot into the beaten whites, stirring constantly; add last a little grated rind of orange and serve. Snow Sauce with lemon flavor is made the same way.


Pistachio Sauce:

Stir the yolks of 4 eggs with 1 pint sweet cream and 2 tablespoonfuls sugar over the
fire till nearly boiling; remove from fire; add 2 ounces finely pounded pistachio nuts; serve when ice cold with frozen pudding.


Cold Pineapple Sauce:

Pare and grate a small, ripe pineapple; press it through a sieve; add 1 cup sugar
and a glass of Rhine wine; let it stand on ice for 1 hour and serve with frozen pudding.

Pineapple Chaudeau Sauce

Put 1 cup pineapple juice or syrup in a saucepan; sweeten to taste; add ½ cup white wine and the yolks of 2 eggs; beat this over the fire with an egg beater till it foams and rises up; remove from the fire and mix it with the beaten whites of 2 eggs; serve with vanilla koch or souflée.

Strawberry Chaudeau Sauce

Put 1 cup strawberry juice or syrup in a saucepan; sweeten to taste; add ½ cup white wine and the yolks of 2 eggs; beat this over the fire with an egg beater till it foams and rises up; remove from the fire and mix it with the beaten whites of 2 eggs; serve with vanilla koch or souflée.

Orange Cream Sauce

Stir the yolks of 4 eggs with 1½ tablespoonfuls sugar to a cream; add 1 teaspoonful butter, a little grated orange peel and ½ pint sweet cream or milk; put the ingredients in a small saucepan over the fire and stir till boiling hot; when cold mix it with a few spoonfuls whipped cream. Lemon Sauce is made in the same manner. This sauce may also be flavored with vanilla or lemon extract.

Nutmeg Sauce

Mix 1 tablespoonful butter with 1 tablespoonful flour; add 2 cups boiling water and boil 5 minutes; sweeten with sugar and flavor with grated nutmeg.

Coffee Cream Sauce

Pour 2 cups boiling hot cream over 2 tablespoonfuls freshly ground coffee; cover tightly and let it stand 10 minutes; then strain the cream through a fine sieve; put the cream in a small saucepan; add the yolks of 2 eggs, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; put this over a moderate fire and stir until it comes to a boil; remove from the stove, pour it into a sauce bowl and stir the beaten whites of the eggs through it; serve cold.

Caramel Sauce

Put 2 tablespoonfuls sugar in a saucepan over the fire; let it get light brown; add a
little water; boil for a minute or two; then pour it into a small saucepan; add 1½ cups of milk or cream and the yolks of 2 eggs; set the saucepan in a vessel of hot water; stir until it comes to a boil; remove from the fire and flavor with 1 teaspoonful vanilla.