Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or
large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on top; then strain through a sieve or coarse bag, and if not clear enough strain again through a flannel bag; add to each pint of juice 1 pound of sugar; stir until the sugar is melted; then put it over the fire and simmer 3 minutes; skim and put the syrup in bottles; cork well and keep them in cool place. This syrup may be thinned with 2 parts plain syrup.
4/27/2011
4/12/2011
Plain or Sugar Syrup
Dissolve 4 pounds white sugar, 1 quart cold water and the beaten white of 1 egg; stir until sugar is dissolved; simmer for 3 minutes; skim well, strain through a fine flannel bag and bottle in well corked bottles.
3/14/2011
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.
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.
3/12/2011
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.
3/10/2011
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.
3/09/2011
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.
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