... hard sauce. From our own cookery we get Yankee Apple Dumplings, as tasty holiday treat as ever came out of New England. Then on to Mcr- ric Oldo England where we surprise the Trafalgar traditionalists by using hard sauce as' an gredlent ...

... HARD SAUCE. Divide hard sauce into halves. Add green or red coloring to one portion. Leave one portion white. Spread one layer on cold damp cloth. Spread second portion over. Roll as a jelly roll. Chill until firm. Slice to serve. RIBBON ...

... hard sauce nes in long beating. Heap on a serving dish and chllL Serve cold on a hot dessert. Hard sauce- may be varied hi a number of ways. One-half c. mashed or berries added to the rule. for plain hard sauce makes a delicious fruit ...

... hard sauce, beat- Special Hard Sauce for Steamed ing in grated orange rind to taste. For Stuffed Prunes: Beat grated ->-—---— orange vi L> • i^v. * rind invj \ (to iw taste) limit*/ into 1 11 iu 1 A cup vUL/ Ingredients: '-i cup ('4 ...

... Hard Sauce, as we do in the following recipe. Use half the sauce with the pudding, then add extra confectioners' sugar to the remainder and stuff prunes with it. Youngsters will enjoy the prunes as an after-school treat, or servo them ...

... Hard sauce, -with its many varla- • ions. Is the choice of many. Others preifi; the liquid oj loamy sauces irh may be flavored with spice Jrtjjt. WHIP or branaj In general, if the pudding ia nch, is wise; to tene a fruit .sauce •ninning ...

... Hard Sauce Is always in order w'th steamed pudding. We like to add an egg to traditional Hard Sauce, as we do in the following recipe. Use half the sauce with the midding, then add extra confectioners' sugar to the remainder and stuff ...

... hard sauce as in above, add one beaten egg and blend thoroughly. Just before serving, stir 'in flavoring and fold in one-half cup whipped cream. Brown Sugar Hard Sauce H cup butter ?3 cup brown suear. Flavormc. Cream butter, beat in ...

... hard sauce and a delectable thin cherry sauce, the latter with just the right undertone of tartness. You use- part of a can of cherries for the pudding, the rest goes into the sauce. It's fun to shape the hard sauce for the pudding Into ...

... hard sauce made into rosettes, cranberry jelly moulds or uncooked Hollandaise sauce — will be essential accompaniments off of our minds if we can make them ahead of time. All of the things I am giving you today will store well for at ...