WINE SAUCE FOR PUDDINGS.
Ingredients.—½ pint of sherry, ¼ pint of water, the yolks of 5 eggs, 2 oz. of pounded sugar, ½ teaspoonful of minced lemon-peel, a few pieces of candied citron cut thin. Mode.—Separate the yolks from the whites of 5 eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken; then take it off and serve. If it is allowed to boil, it will be spoiled, as it will immediately curdle. Time.—To be stirred over the fire 3 or 4 minutes; but it must not boil. Average cost, 2s. Sufficient for a large pudding; allow half this quantity for a moderate-sized one. Seasonable at any time.