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Classic
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page 372
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 sauce-pan 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 tablespoonfuls 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.
GRANDMOTHER'S SAUCE.
Cream together a cupful of sifted sugar and half a cupful of butter, add a
teaspoonful 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.
SUGAR SAUCE.
One coffee-cupful of granulated sugar, half a cupful of water, a piece of butter
the size of a walnut. Boil all together until it becomes the consistency of
syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon-juice is
an improvement. Nice with cottage pudding.
LEMON SAUCE.
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.
ORANGE CREAM SAUCE, HOT.
This is made as "Lemon Cream Sauce," substituting orange for lemon.
Creams for puddings, pies and fritters, may be made in the same manner
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