Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Milk Pudding Sauce. ✠

• 2 eggs, beaten stiff.
• 1 large cup of sugar.
• 5 tablespoonfuls boiling milk.
• ½ teaspoonful arrow-root or corn-starch, wet with cold milk.
• 1 teaspoonful nutmeg, or mace.
• 1 tablespoonful butter.

Rub the butter into the sugar, add the beaten eggs, and work all to a creamy froth. Wet the corn-starch and put in next with the spice—finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let the sauce boil.

This is a good sauce for bread and other simple puddings.