PLAIN PUDDING SAUCE.
Make a _white roux_, with a pint of either water or milk; but water will
be very good. Add to it a large cup of sugar, a teaspoonful of lemon or
any essence liked, and a wine-glass of wine. Vinegar can be substituted.
Grate in a little nutmeg, and serve hot.
MOLASSES SAUCE.
This sauce is intended especially for apple dumplings and puddings. One
pint of molasses; one tablespoonful of butter; the juice of one lemon, or
a large spoonful of vinegar. Boil twenty minutes. It may be thickened with
a tablespoonful of corn-starch dissolved in a little cold water, but is
good in either case.
FOAMING SAUCE.
Cream half a cup of butter till very light, and add a heaping cup of
sugar, beating both till white. Set the bowl in which it was beaten into a
pan of boiling water, and allow it to melt slowly. Just before serving
but _not before_, pour into it slowly half a cup or four spoonfuls of
boiling water, stirring to a thick foam. Grate in nutmeg, or use a
teaspoonful of lemon essence, and if wine is liked, add a glass of sherry
or a tablespoonful of brandy. For a pudding having a decided flavor of its
own, a sauce without wine is preferable.
HARD SAUCE
Beat together the same proportions of butter and sugar as in the preceding
receipt; add a tablespoonful of wine if desired; pile lightly on a pretty
dish; grate nutmeg over the top, and set in a cold place till used.
Pages:
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220