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 the juice of a 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.
CREAM SAUCE.—
Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some powdered nutmeg, 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.
OYSTER SAUCE.—
Take a pint of oysters, and save out a little of their liquor. Put them with their remaining liquor, and some mace and nutmeg, into a covered saucepan, and simmer them on hot coals about ten minutes. Then drain them. Oysters for sauce should be large.
Having prepared in another saucepan 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.
Celery, first boiled and then chopped, is an improvement to oyster sauce.