Stir together, as for a pound-cake, equal quantities of fresh butter and powdered white sugar. When quite light and creamy, add some powdered cinnamon or nutmeg, and a few drops of essence of lemon. Send it to table in a small deep plate with a tea-spoon in it.
Eat it with batter pudding, bread pudding, Indian pudding, &c. whether baked or boiled. Also with boiled apple pudding or dumplings, and with fritters and pancakes.
Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some pieces of cinnamon, and a dozen bitter almonds or peach kernels slightly broken up, or a dozen fresh peach leaves. As soon as it has boiled up, take it off the fire and strain it. If it is to be eaten with boiled pudding or with dumplings send it to table hot, but let it get quite cold if you intend it as an accompaniment to fruit pies or tarts.
Take a pint of oysters, and save out a little of their liquid. Put them with their remaining liquor, and some mace and nutmegs, into a covered sauce-pan, and simmer them on hot coals about eight minutes. Then drain them.
Having prepared in another sauce-pan some drawn or melted butter, (mixed with oyster liquor instead of water,) pour it into a sauce-boat, add the oysters to it, and serve it up with boiled poultry or with boiled fresh fish.
STORE FISH SAUCES.
GENERAL REMARKS.