SAUCE, a Good, for Various Boiled Puddings.
Ingredients.—¼ lb. of butter, ¼ lb. of pounded sugar, a wineglassful of brandy or rum. Mode.—Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress. Average cost, 8d. for this quantity. Sufficient for a pudding.