Whipped-cream Sauce (Mrs. Embry, Kentucky).
Mix a plateful of whipped cream (flavored with wine or vanilla), the beaten whites of two or three eggs, and pulverized sugar to taste, all together. Pile a bank of this mixture in the centre of a platter, and form a circle of little fruit puddings or Swedish puddings (steamed in cups or little molds), blanc-manges, corn-starch puddings, etc., around it; or place a large pudding in the centre, with a circle of the sauce around.
Fruit Sauces.
The French bottled apricots, greengage plums, or strawberries make delicious sauces for a Bavarian cream, blanc-mange, charlotte-russe, or corn-starch pudding. They may simply be poured around the pudding on a platter, or the juice may, be thickened by boiling it with a very little corn-starch, then adding the fruit to it when cold.
The American canned May-duke cherries (Shrivers) make a good pudding sauce. Boil the juice, and add the slight corn-starch thickening and a little sugar; when cold, add the cherries. It makes a good sauce poured around these puddings.
Fresh red cherries, stewed, sweetened, passed through a sieve, and slightly thickened with corn starch, make another pudding sauce. The Colorado wild raspberries make a fine berry pudding, with the same kind of berry sauce around it. Marmalades and preserves, if not too stiff, make pretty garnishes as well as good sauces.
Strawberry Sauce (for Baked Puddings).
Ingredients: Half a cupful of butter, one cupful of sugar, the beaten white of an egg, and one cupful of strawberries (mashed).
Rub butter and sugar to a cream; add the beaten white of the egg, and the strawberries thoroughly mashed.