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Classic
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page 371
SAUCES FOR PUDDINGS.
BRANDY SAUCE, COLD.
Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of
brandy, cinnamon and nutmeg, a teaspoonful 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 put into a mold to look
nicely, and serve on a flat dish.
BRANDY OR WINE SAUCE. No. I.
Stir a heaping teaspoonful of corn-starch 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 butter 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.
RICH WINE SAUCE. No. 2.
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.
BRANDY OR WINE SAUCE. No. 3.
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.
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