Foundation Dessert Sauce (American)
One tablespoon cornflour; cup sugar; pinch salt; 1 egg; 2 tablespoons butter; 2 teaspoons vanilla; 1 cup hot water. Mix cornflour, sugar and salt. Gradually add the hot water, cook unti} thick, stirring constantly. Add the beaten egg yolk, and cook a minute or two. Then add butter and vanilla, Cool a little, and fold in the beaten egg white. LEMON SAUCE: Omit the vanilla, add ? tablespoons of lemon juice, and 1 teaspoon grated rind. NUTMEG SAUCE; Add teaspoon of grated nutmeg. CHOCOLATE SAUCE: Add '20z. unsweetened chocolate, or a dessertspoon of cocoa, blended _ with the cornflour and sugar. RAISIN-NUT SAUCE: Add % cup chopped raisins and nuts, and a teaspoon of grated orange rind.
teaspoons of baking powder; 4oz. of finely shredded suet, and milk to mix to a scone consistency.,Rub the suet into the flour which has been sifted with the baking powder and cinnamon. Add the raisins, and mix with milk to a scone consistency, Roll out fairly thin, then roll as for a jam roll. Cut the roll into . rounds one inch thick, and put cut side down in a meat tin or large pie-dish in which has been sprinkled a mixture of 14% cups of brown sugar, and 2oz. of butter. Bake in a moderate oven for 30 minutes. This makes‘a lot, and any leftovers can be used for school lunches.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460719.2.47.3
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New Zealand Listener, Volume 15, Issue 369, 19 July 1946, Page 26
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229Foundation Dessert Sauce (American) New Zealand Listener, Volume 15, Issue 369, 19 July 1946, Page 26
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