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1
For Red Sauce: Put fruit juice and water on to boil.
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2
Mix cornstarch and sugar with a little cold water and add slowly to the boiling liquid.
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3
Stir until smooth.
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4
Cook for a few minutes, then remove from fire and let cool.
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5
Very good served on custards or puddings.
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6
For Basic Sauce: In the top of a double boiler melt the butter over low heat.
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7
Remove from heat and stir in flour, salt, and pepper.
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8
Add hot liquid, return to to heat and cook, stirring until sauce is thick.
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9
Cook, over simmering water, covered, for 10 minutes.
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10
For Sour Cream Sauce: With a fork, mix sour cream, vanilla and sugar until well blended.
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11
For Mornay Sauce: Add to basic sauce using milk, 1/2 cup heavy cream, 2 Tblsp.
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12
grated swiss cheese and 2 Tblsp.
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13
parmesan cheese.
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14
For Cream Sauce: Same as basic with milk.
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15
Add 1/2 cup heavy cream.
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16
For Sherry Cream Sauce: Make basic sauce with chicken stock.
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17
When cooked, stir in 1/2 cup heavy cream and 1-2 Tblsp.
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18
sherry to taste.
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19
For Newburg Sauce: Make basic sauce with milk.
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20
When cooked, stir in 1/2 teaspoons paprika, dash cayenne, 2 eggs yolks lightly beaten with 1/4 cup cream and 2 Tblsp.
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21
sherry.
