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Raspberry Sauce, No. 1.
Put in a small saucepan the peel of 1 lemon,a little piece of cinnamon,
1 cup water and
1 spoonful sugar;
boil 5 minutes;
mix 2 teaspoonfuls cornstarch with some cold water;
add it to the contents of saucepan; boil a minute;
add 1 cup raspberry juice or syrup and serve either hot or cold.
Raspberry Sauce, No. 2.
Set a saucepan on the stove with
1½ cups raspberry juice,
½ cup water,
the juice and peel of 1 lemon, sugar to taste,
1 teaspoonful cornstarch and the yolks of 3 eggs;
beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire;
beat for a few minutes longer;
beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.
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