128 KATE AITKEN’S CANADIAN COOK BOOK

BITTERSWEET SAUCE

34 cup orange juice 1 teaspoon corn starch
1 teaspoon grated lemon rind 2 eggs, separated
1% teaspoons lemon juice lg teaspoon salt
9 tablespoons white sugar 14 teaspoon almond flavoring

Measure the orange juice, the lemon rind and lemon juice,
sugar and corn starch into the top of a double boiler; blend well;
simmer over direct heat for 5 minutes. Beat the egg yolks till
light; pour the hot sauce over them; heat again for 3 minutes. This
mixture should never actually boil. Remove from the heat; fold
in the stiffly beaten egg whites, the salt and the almond flavoring.

Keep heated over boiling water. Serve with steamed puddings.
Serves 6.

BURNT SUGAR SAUCE

lg cup white sugar 24 tablespoon corn starch
14 cup corn syrup 1 tablespoon cold water
1 cup boiling water 2 tablespoons butter
1g teaspoon salt V4 teaspoon vanilla

Measure the sugar and corn syrup into an iron frying pan:
cook slowly over low heat till brown and bubbly. Add the boiling
water slowly; blend. Mix the salt and corn starch to a paste with
the cold water; add to the hot mixture. Simmer gently 5 minutes,
stirring occasionally. Remove from the heat; beat in the butter
and vanilla. Serves 6.

WHIPPING CREAM SUBSTITUTES

1. Top Cream: Syphon off the top 114” of cream from your
quart bottle of Jersey milk. Let that stand for 24 hours; it whips
up well.

2. Evaporated Milk: Use small 6-ounce cans of evaporated
sweetened milk and prepare it this way: The secret of success is to
have the milk very cold. Milk merely allowed to stand in the food
compartment of the refrigerator will not be cold enough to insure
satisfactory results. If you have an automatic refrigerator the best
plan is to empty the milk into the freezing tray and keep it there
till fine crystals begin to form around the edges. Or you may place
an unopened can in one of the freezing compartments until it is
thoroughly chilled. If you use ice, pack the unopened can in a
bowl with a salt-ice mixture. No matter what method you use,
the milk should be chilled to about 40°F. Then pour it into a cold
bowl and whip rapidly with a cold beater. If the milk does not
whip properly, it should be re-chilled and whipped again. It will