A most angina] sauce is made by adding hazel or filbert nut but ter to Hollandaise sauce, an ounce a pint:—This butte is made by slightly grilling one ounce of nuts and pounding them in a_ mortar, adding a few drops of cold water to form a paste, and then mixing, therewith an ounce of butter before putting through the tammy.
Then there is a delicious" caramel sauce, which cdn be served with any pudding or ice, and which is enormously improved by the addition of broken filbert or hazel nuts:—For this, the proportion is a cupful of sugar to half a cupful of water: put into a saucepan and stirred until the sugar is dissolved, then allowed to cook untouched till a deep brown colour—345°—the nuts added, and the sauce served cold.
Another variety of nut sauce is to flavour a custard with an infusion of grilled filberts, but to make this at its best it should further be reinforced by pralines filberts thoroughly pounded, a tablespoonful of these to a pint of sauce.
There is nothing difficult of achievement in these sauce, but they strike the note of originality which is always sought for nowadays, by the enthusiastic house:
There is a fascinating combination of wafer and meringue, garnished with chopped nuts, which serves equally for afternoon tea or for one of' those occasions when it suddenly becomes necessary, for some cause or other, hur-nedly to wave a fairy wand over a somewhat homely lunch.
For this, beat the whites of two eggs to a stiff froth, and then add castor sugar to make it into a good meringue. Spread the mixture over wafers, strew thickly with chopped nuts, and pop into a very hot oven for a few moments to cook quickly and brown.
These meringues make a most attractive accompaniment to a fruit puree or stewed fruit, and are also much appreciated if served with ice cream.
Text read from the printed page and cleaned; old type leaves the occasional error.