PUDDING SAUCES
Pudding sauces are quickly made. They call for but few materials, and, like other sauces, often give the whole character to the dish. Serving the same pudding with a different sauce, makes it a different dish; therefore it is well to vary as much as possible the combinations. Farina pudding can be served with almost any of the sauces given below. Cake, cornstarch, rice, apple, or bread puddings can also be served with almost any sauce, if the flavorings are the same, or such as go well together. Hot puddings can be served with cold sauces. Jellies, creams, and blanc-manges can be served with whipped cream, the fruit sauces, or the whipped egg sauces.
Stewed prunes or compote of orange are good to serve with plain boiled rice, or with sweetened hominy, farina, or cerealine molded in cups.
PLAIN PUDDING SAUCE No. 1 (Hot)
- ¾ cupful of sugar.
- 2 cupfuls of boiling water.
- 1 teaspoonful of butter.
- Zest of lemon.
- 1 tablespoonful of cornstarch.
- Flavoring to taste of vanilla or any essence, or brandy, rum, or wine.
Dilute the corn-starch with a little cold water, and stir it into the boiling water; add the sugar and stir until the starch becomes clear; then add the butter and flavoring. If the sauce becomes too thick, dilute it with a little boiling water; the whipped white of one egg may be added, but is not essential.
PLAIN PUDDING SAUCE No. 2 (Cold)
Stir a heaping teaspoonful of corn-starch, which has been moistened with a little cold milk, into a pint of boiling milk, and stir for five minutes, or until it is well cooked; add three quarters of a cupful of sugar, and remove from the fire. When the mixture is cold flavor it, and just before serving beat in the whipped whites of two eggs and serve at once.