APRICOT SAUCE
Dilute one half cupful of apricot jam with one half cupful of hot water; sweeten if necessary; strain and flavor with vanilla or one teaspoonful of Madeira or maraschino.
PURÉE OF FRUIT SAUCES
Strawberries, raspberries, peaches and apricots make excellent pudding sauces. Mash the fruit and press it through a colander or coarse sieve; sweeten to taste; serve hot or cold; if hot, let it come to the boiling-point and thicken with arrowroot, using one teaspoonful to a cupful of purée.
PINEAPPLE SAUCE
Chop the pineapple (fresh or canned) fine; sweeten and thicken with arrowroot. Serve with fritters, corn-starch, rice, or batter puddings.
BOILED CUSTARD SAUCE
- Yolks of 2 eggs.
- 1 cupful of milk.
- 2 tablespoonfuls of sugar.
- ¼ teaspoonful of vanilla.
Beat the yolks and sugar to a cream; pour over them the scalded milk; return to the fire to cook the eggs, but let it only slightly thicken; remove; add the flavoring and beat with a wire whip to make it light and foamy. When served with plum pudding add rum or brandy to flavor it. Almonds chopped fine improve it for hot puddings.