Click here for Part One of the 15 Delicious Dessert Sauces.
Click here for Part Three of the 15 Delicious Dessert Sauces.
Today I'm sharing the next five sauces, because we can never have too many to refer to when we prepare desserts.
You might notice that three of the recipes were written by Grace Viall Gray of Glen Ellyn, Ill. So who was she? She was an associate professor of Home Economics at Iowa State College and later the Director of Gray Institute of Home Economics in Chicago. She was also the author of numerous books.
I hope you enjoy these recipes. Share your own in the linky below.
Have a great Thursday,
5 More Vintage Dessert Sauce Recipes
Apricot Sauce Recipe
3 cups dried apricots
6 cups water
1 cup sugar
2 tablespoons lemon juice
1/2 cup sliced candied orange peel
1 teaspoon grated lemon rind
1/8 teaspoon cloves
Wash apricots. Add water. Cover. Simmer 40 minutes, or until soft. Rub apricots through sieve. Add sugar, lemon rind, lemon juice, candied orange peel, and cloves. Cook over hot water, stirring constantly, until blended.
Mint Sauce Recipe
1/2 cup chopped mint leaves
3/4 cup water
2 tablespoons powdered sugar
Heat water to boiling. Add mint and powdered sugar. Cool.
Foamy Sauce Recipe
6 tablespoons butter
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
Cream butter. Add sugar slowly, beating constantly. Beat egg yolks until thick and lemon colored. Add to first mixture. Add water and salt. Mix thoroughly. Fold in stiffly beaten egg whites. Cook over hot water, stirring constantly, 5 minutes. Add extract. Serve at once. Grace Viall Gray, Glen Ellyn, Ill.
Hard Fruit Sauce Recipe
1/4 cup butter
1 cup powdered sugar
2 tablespoons cream
1 cup crushed fruit.
Cream butter. Add sugar slowly, beating constantly. Add cream. Add slowly, beating constantly, 1 cup of well-drained canned strawberries, raspberries, blackberries, peaches, or apricots. Grace Viall Gray, Glen Ellyn, Ill.
Hard Sauce Recipe
1 lemon
1 1/2 cup powdered sugar
1/2 cup butter
salt
Cream butter. Add sugar slowly, beating constantly. Add lemon juice and a few grains salt. Beat until well blended. Grace Viall Gray, Glen Ellyn, Ill.
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