(FOR FRUIT PUDDINGS OR CROQUETTES)
- 3 tablespoonfuls of butter.
- 3 tablespoonfuls of powdered sugar.
- 2 tablespoonfuls of hot water.
- ½ cupful of sherry.
- Juice of ½ lemon.
- 2 egg yolks.
- Dash of nutmeg.
Cream the butter; add the sugar, and cream again thoroughly; then add the yolks and beat until light; add the hot water and the nutmeg. Place it in a saucepan of hot water, and beat, adding slowly the lemon-juice and the wine. The sauce should be foamy.
FOAMY SAUCE
(STEAMED AND BAKED PUDDINGS)
- ½ cupful of butter.
- 1 cupful of powdered sugar.
- 1 teaspoonful of vanilla.
- ¼ cupful of boiling water.
- 2 tablespoonfuls of sherry.
- 1 egg white.
Cream the butter and sugar; add the vanilla and wine, and beat them well. Just before serving stir in the boiling water; add the whipped white of one egg, and beat until foamy.
BRANDY, RUM, OR KIRSCH SAUCE
(FRUIT OR PLUM PUDDINGS)
Put in a saucepan two cupfuls of water with one cupful of sugar. When the sugar is dissolved and the water boils, add slowly a heaping tablespoonful of corn-starch or arrowroot diluted with a little cold water; stir until the corn-starch is clear; then remove from the fire, and add two tablespoonfuls of the liquor. Serve it hot.