Desserts and Salads
39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; beat until very light and creamy; then beat the whites of the 2 eggs to a stiff froth; add the sauce to them by degrees; keep on beating with an egg beater until all is well mixed together and stir 1 cup of fine, cut peaches through it; serve with boiled pudding.
|Product dimensions:||6.00(w) x 9.00(h) x 1.32(d)|