The Blue Grass Cook Book

page 239

      SAUCE FOR
      BLUE GRASS PUDDING

  1/4 pound butter,

  2 cups of sugar,

  2 eggs.

Mix and cook in saucepan with boiling water. Stir till it begins to thicken.
When ready to serve, stir in 1 glass of brandy or whisky.

      SAUCE FOR CABINET PUDDING
E. D. P.

Cream 1 tablespoon of butter into 1/2 pound of sugar. Add

  Well-beaten yolks of 4 eggs,

  Juice of 1 lemon, and

  A little of the rind grated,

  With cinnamon to taste,

  1/2 teacup of wine.

Cook all together in a saucepan placed in hot water. Stir well while boiling,
till thick as custard.

Serve hot with pudding.

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