Where real cream is plenty, a bowl of it well sweetened with sugar, and flavored with nutmeg, is nice for any boiled pudding. If you add wine or lemon juice to cream sauce, previously mix the acid with the sugar, and make it very sweet before you put them to the cream, lest it should curdle.
VANILLA SAUCE.—
Split and break up a small stick of vanilla, and boil it in a very little milk, till all the vanilla flavor is extracted. Then strain it through very fine muslin, and stir it into the cream. Give it one boil up in a small porcelain sauce-pan; and sweeten it well with white sugar.
PLAIN SAUCE FOR PUDDING.—
Stir together (as in making pound cake) equal quantities of fresh butter and white sugar. This is the usual proportion; but if you can stir or beat it easily, try a little less butter, and a little more of the sugar. Grate in some nutmeg, and the yellow rind of a fresh lemon, and send it to table heaped on a small plate, with a tea-spoon near it.[E]
Many persons prefer, with plain puddings, cold butter on a butter plate, and sugar from the sugar-bowl; mixing it for themselves on their own plate. This is best for boiled fruit pudding or dumplings; and for egg or batter puddings, molasses or syrup is very good; and costs but little.