makes a good sauce. If served with plum-pudding, flavor it with brandy; if served with rice-pudding (in mold) or corn starch or other puddings, flavor it with lemon, vanilla, chocolate, or coffee, etc., etc.
A Good Sauce for Puddings (Miss Amelia Foote).
Ingredients: Half a cupful of butter, one cupful of sugar, white of one egg, two table-spoonfuls of wine, a little vanilla, and half a wine-glassful of boiling water.
Beat the butter and sugar for about fifteen minutes; then add the flavoring. Just before sending to the table, add the egg, beaten to a froth, and stir in the boiling water, beating it to a foam; or it may be flavored with brandy or wine, without the vanilla.
Sabyllon.
This is a French pudding sauce, and an exceedingly good one. It is so rich that one or two table-spoonfuls poured over a fruit, batter, bread, or almost any kind of pudding, are sufficient. The amount of sauce in the receipt is, therefore, enough for six or seven persons.
Put two yolks and one whole egg, also a scant half tea-cupful of sugar, into a little stew-pan; beat them well for a few minutes. Then put the saucepan into another, containing boiling water, over the fire; beat the eggs briskly with the egg-whisk while you gradually pour in a scant half tea-cupful of sherry; when the sherry is all in, the egg will begin to thicken; then take it from the fire, and add the juice of a quarter of a small lemon.
Caramel Sauce (New York Cooking-school).
Dissolve six ounces of cut loaf-sugar in half a pint of boiling water; add a stick of cinnamon, a little lemon-zest, and two cloves, and boil it ten minutes. Next put two ounces of loaf-sugar, dissolved in a table-spoonful of boiling water, on a moderate fire, and stir it until it assumes a light-brown color; pour the other boiled sugar over this; give it one boil, remove it from the fire, and add two or three table-spoonfuls of sherry.