418 SAUCES FOR PUDDINGS.
SAUCE FOR PLUM PUDDING. (Superior.)
CREAM together a cupful of sugar and half a cupful of butter; ,, when light and creamy, add the well-beaten yolks of four eggs. Stir into this one wine-glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milk. Beat this mixture well ; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure and not let it boil. Delicious.
LIQUID BRANDY SAUCE.
BROWN over the fire three tablespoonf uls of sugar ; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin ; let the sauce boil, strain while hot, then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy. Serve warm.
CREAM together a cupful of sifted sugar and half a cupful of but- ter, add a teaspooiiful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time ; this will cook the egg smoothly. It may
be served cold or hot.
ONE coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. Boil all together until it be- comes the consistency of syrup. Flavor with lemon or vanilla ex- tract. A tablespoonf ul of lemon juice is an improvement. Nice with
ONE cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water ; put in a tin basin and thicken over steam.
LEMON CREAM SAUCE, HOT.
PUT half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the well- beaten yolks of three eggs ; remove it from the fire and add the grated rind and the juice of one lemon ; stir it well and serve hot in a sauce tureen.