Pour over and around Neapolitan, bread-and-marmalade puddings, cake fritters, and Queen’s toast.
Sweetened Cream (cold.)
- 1 pint of cream.
- 4 tablespoonfuls powdered sugar.
- 1 teaspoonful of nutmeg.
- 1 teaspoonful vanilla.
Mix all well together, stirring until the sugar is dissolved. Eat with jam puddings, queen of all puddings, Alice’s pudding, and peach roley-poley.
Cream Sauce (hot.) ✠
- 1 pint cream.
- 4 tablespoonfuls powdered sugar.
- Whites of two eggs, beaten stiff.
- Extract of vanilla or bitter almonds, one teaspoonful.
- 1 teaspoonful nutmeg.
Heat the cream slowly in a vessel set in a saucepan of boiling water, stirring often. When scalding, but not boiling hot, remove it from the fire, put in the sugar and nutmeg; stir three or four minutes and add the whites. Mix thoroughly and flavor, setting the bowl containing it in a pan of hot water until the pudding is served, stirring now and then.
Jelly Sauce. (No. 2). ✠
- ½ cup currant jelly.
- 2 tablespoonfuls melted butter.
- 1 lemon—juice and half the grated peel.
- ½ teaspoonful nutmeg.
- 2 glasses wine, and a tablespoonful powdered sugar.
Heat the butter a little more than blood-warm; beat the jelly to a smooth batter and add gradually the butter, the lemon, and nutmeg. Warm almost to a boil, stirring all the while; beat hard, put in the sugar, lastly the wine. Set in a vessel of hot water stirring now and then, until it is wanted. Keep it covered to hinder the escape of the wine flavor. Stir well before pouring out.