Fruit Pudding Sauce. ✠
- ½ cup butter.
- 2½ cups sugar.
- 1 dessert spoonful corn-starch wet in a little cold milk.
- 1 lemon—juice and half the grated peel.
- 1 glass of wine.
- 1 cup boiling water.
Cream the butter and sugar well; pour the corn-starch into the boiling water and stir over a clear fire until it is well thickened; put all together in a bowl and beat five minutes before returning to the saucepan. Heat once, almost to the boiling point, add the wine, and serve.
Custard Sauce.
- 1 pint of milk.
- 2 eggs, beaten very light.
- ½ wineglass of brandy.
- 1 cup powdered sugar, stirred into the eggs.
- Nutmeg to taste.
- 1 teaspoonful vanilla.
Heat the milk to boiling, and add by degrees to the beaten eggs and sugar; put in the nutmeg, and set within a saucepan of boiling water. Stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, within a pan of boiling water.
Pour over the pudding when it comes from the mould.
Jelly Sauce. ✠
- ½ cup currant jelly.
- 1 tablespoonful butter, melted.
- ½ dessert spoonful arrowroot or corn-starch; wet with cold water.
- 1 glass pale Sherry.
- 3 tablespoonfuls boiling water.
Stir the arrowroot into the boiling water and heat, stirring all the time, until it thickens; add the butter, and set aside until almost cool, when beat in, spoonful by spoonful, the jelly to a smooth pink paste. Pour in the wine, stir hard, and heat in a tin vessel, set within another of boiling water, until very hot.