SWEET SAUCES FOR PUDDINGS
HARD SAUCE
Hard sauce is made of butter, sugar, and flavoring.
Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the ice-box to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce.
To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or six drops of vanilla.
LIQUID SAUCES
No. 1. Use the same proportions of butter and sugar as for hard sauce. Add a little wine, or milk, or hot water. Stir the whole over the fire until the sugar and butter are melted.
No. 2. Use yolks of eggs with wine and sugar.
4 yolks,
4 tablespoonfuls of wine,
4 tablespoonfuls of sugar.
Cook in a double boiler until a little thickened.
No. 3.
1 cupful of sherry,
½ cupful of sugar,
1 egg.
Beat together and cook in a double boiler until a little thickened.
Chapter VIII
SEVENTH COURSE
PUNCHES—FRUIT—CHEESE DISHES