Sweet sauces for peaches (1950)

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Sauces for peaches

by Charlotte Scripture

There’s nothing wrong with peaches and cream — but try one of these sauces on unsweetened peaches.

Custard sauce

Scald 2 cups milk and grated rind 1 orange or lemon in top of double boiler. Add to 2 slightly beaten whole eggs and 2 egg yolks, mixed with 1/4 teaspoon salt and 2/3 cup sugar. Return mixture to double boiler, and cook over hot water until it thickens, stirring constantly. Pour into pitcher, and let stand until cold. Chill. Serves 4.

Whipped-cream sauce

Beat 2 egg yolks until lemon-colored. Add 1/2 cup sifted confectioners’ sugar, pinch of salt, and 1/2 teaspoon vanilla. Chill. Just before serving, fold in 3/4 cup cream, whipped until stiff. Serves 4.

Sour-cream and nutmeg sauce

Blend 3 tablespoons each top milk and sugar with 1 cup thick sour cream. Pour mixture over sliced peaches; then sprinkle generously with freshly grated nutmeg. Serves 4.

Honey and lime sauce

Mix 1/2 cup honey and 1/4 cup fresh lime juice. Serves 4.

Frozen orange-fluff sauce

Chill thoroughly 2/3 cup undiluted evaporated milk. Beat with rotary beater until fluffy. Fold in 3 tablespoons honey and grated rind of 1 orange. Pour into refrigerator tray, and freeze until mushy, stirring once or twice. Serves 4.

Fruit-juice sauce

Blend 1 tablespoon cornstarch and 1 1/2 cups canned fruit juice (pineapple, orange, or tangerine juice) in top of double boiler. Cook over direct heat until thickened, stirring constantly. Beat together 1 egg yolk, 2 tablespoons sugar, and a pinch of salt. Add a little of hot mixture; return to double boiler, and cook over boiling water 2 or 3 minutes, stirring constantly. Add 1 tablespoon butter, and pour gradually over 1 stiffly beaten egg white. Then chill. Serves 4.

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