SAUCES FOR PUDDINGS
Hard Sauce
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DIRECTIONS
- "Cream" the butter in a bowl.
- Sift the sugar through a small strainer, and add it, a little at a time, to the butter, "creaming" the two together.
- Add the vanilla and the cream or milk, a few drops at a time, and mix thoroughly.
Custard Sauce
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DIRECTIONS
- Put the milk in the double-boiler, and place this over the fire.
- Beat the egg and sugar together in a bowl, and then slowly stir into it the hot milk.
- Pour the mixture back into the boiler, and cook about five minutes, stirring constantly.
- Pour the custard into a bowl, add the vanilla, and beat with a dover beater.
- Chill thoroughly before using.
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