Transcribed by Dee Stalioraitis
One square unsweetened chocolate, 1 cup sugar, 1 tablespoon butter, 1/3 cup boiling water, 1/2 teaspoon vanilla.
Cream for Cottage Pudding
One cup of sweet milk; heat it until boiling; beat together the whites of 2 eggs; 1 tablespoon white sugar, piece of butter size of nutmeg; add 1/2 cup of cold milk and 1 teaspoon cornstarch; stir well together until very light and smooth; add it to the boiling milk and cook until it thickens. It must not boil.
Hot Chocolate Sauce
One cup sugar, 1/2 cup thin cream or milk, 1 tablespoon butter, 11/2 squares chocolate, 1/2 teaspoon vanilla. Put ingredients except vanilla in sauce pan; bring to boiling point and let boil 7 minutes, stirring constantly. Flavor and serve while hot.
Mrs. W. H. Denlinger
Sauce for Cottage Pudding
One-half cup butter, 1 cup sugar, 1 pint boiling water. Cream butter and sugar; add boiling water and teaspoon of cornstarch, moistened in cold water. Let boil until thick like cream then flavor with vanilla, lemon or wine. Do not let stand on stove after having come to boil and sauce will be very foamy.
Mrs. John R. Gearhart
Juice and grated rind of 1 lemon, 1 cup sugar, 1/2 cup butter, 1/2 cup hot water, nutmeg to taste.
Mrs. H. P. Bridge
Hard Sauce2 cups powdered sugar, 1/4 cup butter. Beat to a cream. Flavor to taste.
This page was last updated on Sunday, March 12, 2006
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© 2006 Clearfield County Pennsylvania Genealogy Project