- 1 large cup of sugar.
- Nearly half a cup of butter.
- 1 egg.
- 1 lemon—all the juice and half the grated peel.
- 1 teaspoonful nutmeg.
- 3 tablespoonfuls boiling water.
Cream the butter and sugar and beat in the egg whipped light; the lemon and nutmeg. Beat hard ten minutes, and add, a spoonful at a time, the boiling water. Put in a tin pail and set within the uncovered top of the tea-kettle, which you must keep boiling until the steam heats the sauce very hot, but not to boiling. Stir constantly.
Milk Pudding Sauce. ✠
- 2 eggs, beaten stiff.
- 1 large cup of sugar.
- 5 tablespoonfuls boiling milk.
- ½ teaspoonful arrow-root or corn-starch, wet with cold milk.
- 1 teaspoonful nutmeg, or mace.
- 1 tablespoonful butter.
Rub the butter into the sugar, add the beaten eggs, and work all to a creamy froth. Wet the corn-starch and put in next with the spice—finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let the sauce boil.
This is a good sauce for bread and other simple puddings.
Cabinet Pudding Sauce. ✠
- Yolks of four eggs, whipped very light.
- 1 lemon—juice and half the grated peel.
- 1 good glass of wine.
- 1 teaspoonful of cinnamon.
- 1 cup of sugar.
- 1 tablespoonful of butter.
Rub the butter into the sugar, add the yolks, lemon, and spice. Beat ten minutes and put in the wine, still stirring hard. Set within a saucepan of boiling water, and beat while it heats, but do not let it boil.
Pour over the pudding.