Hard Sauce
2 ozs. butter
2 ozs. castor sugar
¹⁄₂ tea-spoon vanilla
1 table-spoon brandy
Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy, a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plum puddings.
Hard Sauce with Fruit
2 ozs. butter
2 ozs. powdered sugar
¹⁄₂ lb. crushed strawberries
Whites of 2 eggs
Beat the butter to a cream. Add the sugar gradually, beating hard all the time. Add the strawberries, which have first been crushed. Beat again thoroughly. Add one unbeaten white of egg. Beat well and then add the other white. Beat again thoroughly and stand on ice.
Jelly Sauce
¹⁄₂ cup of red currant or blackberry jelly
The juice of 1 lemon
Grated rind of ¹⁄₂ a lemon
1 heaping table-spoon powdered sugar
2 glasses white wine
Beat the jelly till it is quite a light colour. Add the lemon juice and rind to the jelly. Bring almost to the boil. Stir continually. Take off the fire and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served. Give it a good whisk before serving.