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Vanilla Sauce (plain).
Put in a saucepan 1 pint milk,
1½ teaspoonfuls cornstarch,
sugar to taste and stir over the fire until it boils;
flavor with 1 teaspoonful vanilla essence and serve when cold.
Vanilla Sauce (with Cognac).
Stir 2 tablespoonfuls butter with
6 tablespoonfuls powdered sugar to a cream;
add by 15 degrees 3 tablespoonfuls Cognac,
sherry or Madeira wine and
½ cup boiling water;
keep beating all the time;
put this in a tin pail and set in a vessel of hot water;
keep stirring until hot, but do not allow it to boil;
remove from the fire and add 2 teaspoonfuls vanilla essence.
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