Put it into a stewpan with the brandy or wine and sugar, boil gently for 2 minutes, then serve.
Time.—Altogether, 10 minutes. Average Cost, 10d. to 1s.
356.—SOYER'S SAUCE FOR PLUM PUDDING.
Ingredients.—¼ of a pint of brandy, ¼ of a pint of milk, the yolks of 3 eggs, 1 dessertspoonful of castor sugar, a good pinch of very finely-grated lemon-rind.
Method.—Beat the yolks of eggs and milk well together, add the sugar and lemon-rind, and turn the whole into a small saucepan. Whisk until the mixture thickens, then add the brandy, continue to whisk until thoroughly hot, and serve separately or poured over the pudding.
Time.—About 10 minutes. Average Cost, 1s. 4d.
357.—SWEET MELTED BUTTER.
Ingredients.—½ a pint of milk or water, 1 oz. of butter, ½ an oz. of flour, ½ an oz. of sugar, a pinch of salt.
Method.—Melt the butter in a saucepan, stir in the flour, and cook well without browning. Add the milk or water and stir until it boils. Simmer for 2 or 3 minutes, then add the sugar, a good pinch of salt, and serve.
Time.—15 to 20 minutes. Average Cost, 2½d., if made with milk.
358.—VANILLA SAUCE. (Fr.—Sauce à la Vanille.)
Ingredients.—1 pint of milk, 1 egg, 1 oz. of sugar, ½ an oz. of cornflour, a few drops of vanilla essence.
Method.—Mix the cornflour smoothly with a little of the milk. Have ready a saucepan of boiling water, put the remainder of the milk into a jug, and stand the jug in the boiling water until the milk is quite hot. Add the sugar to the milk, also add the moistened cornflour and stir until it thickens. Beat the egg in a basin, and add 2 or 3 tablespoonfuls of the sauce to it gradually. Pour into the jug and stir for a few minutes to cook the egg, then add the Vanilla essence, and serve.
Time.—40 to 60 minutes. Average Cost,—about 3½d.
359.—WINE SAUCE. (Fr.—Sauce au Vin.)
Ingredients.—¼ of a pint of water, 1 glass of sherry, 1 tablespoonful of any kind of jam, 1 tablespoonful of castor sugar, lemon-juice to taste.