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SAUCES FOR PUDDINGS.

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BRANDY SAUCE, COLD.

Two CUPFULS of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoon- ful of each. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy and spices ; beat it hard and set aside until wanted. Should be pu^into a mold to look nicely and serve on a flat dish

BRANDY OR WINE SAUCE. No. 1.

STIR a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour) ; add to it a cupful of boiling water, with one cupful of sugar, a piece of but- ter as large as an egg, boil all together ten minutes. Remove from the fire and when cool stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup.

BRANDY OR WINE SAUCE. No. 2.

TAKE one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water. Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy. Place the bowl in hot water and stir till smooth and frothy.

RICH WINE SAUCE.

ONE cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually and when' very light add the wine, which has been made hot, a little at a time, a teaspoonful of grated nutmeg. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy.

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