Frances Drake seems to have a pretty decent meal going. I'm not not sure what "Hard Sauce Squares" are (couldn't find anything anywhere), but Hard Sauce is a dessert sauce for puddings and the like.
Hard Sauce
Ingredients:
1/2 cup soft butter
1 1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract OR 2 tablespoons rum or brandy
Preparation:Cream butter with confectioners' sugar until light and fluffy. Stir in vanilla extract or rum or brandy. Hard sauce recipe serves 8.
Variations include Vanilla, chocolate, and of course with alcohol like rum.
1/2 cup soft butter
1 1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract OR 2 tablespoons rum or brandy
Preparation:Cream butter with confectioners' sugar until light and fluffy. Stir in vanilla extract or rum or brandy. Hard sauce recipe serves 8.
Variations include Vanilla, chocolate, and of course with alcohol like rum.
And don't get me started about her recipe for "Unbaked Fruit Cake". Recipe itself doesn't seem that bad, but I wish there was some kind of cooking involved.
Enjoy some Frances Drake facts and pics:
Was first billed as Frances Dean
Has 23 credits including the creepy Mad Love with Peter Lorre. If anyone wants to check it out, it's scheduled to play on Turner Classic Movies on Halloween at 5:15 AM
Frances Married into English Aristocracy
Huge jump from her start as a nightclub dancer
Hm, looks interesting! Thanks for sharing. :)
ReplyDeleteI love a good fruitcake (ok, that sounds wrong :D), and think there's something oddly appealing about that recipe. Not the healthiest thing under the sun, but not so bad that a small slice would do much harm (to one's waistline). Quite a varied and unique menu there, I would be stuffed to the gills before I could even reach the hard sauce squares (I wonder if they were like a sort of soft fudge?). These posts are so much fun, thanks for sharing these yesteryear Hollywood diets with us!
ReplyDeleteHave a lovely evening,
♥ Jessica
Fruitcake can be great, no question (it has such a bad rep though). I'm rather intriqued how this one would taste. Maybe I'll have to try it some time :)
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