Sauces for Puddings, Etc.
Brandy Sauce.—Proceed as directed for wine sauce, 2, substituting brandy for wine.
Canned Fruit Sauce.—Take the syrup from any canned fruit, add sufficient sugar to sweeten, and an equal quantity of boiling water. Measure, and for 1 pint thicken with 1 tablespoon arrowroot blended in a little water. Boil 10 minutes; add 1 tablespoon butter and stir till melted.
Currant Jelly Sauce.—Melt 1 cup red-currant jelly, add 1 glass white wine, and 1 teaspoon extract raspberry.
Currant Jelly Sauce, 2.—Cream 2 tablespoons butter; add gradually ¾ cup stiff currant jelly slightly softened by standing in warm room. Beat well and serve very cold.
Cream Sauce.—Bring ⅔ pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 eggs in bowl; add 1 teaspoon extract vanilla and use.
Creamy Sauce.—Cream 2 tablespoons butter; beat in by degrees ½ cup powdered sugar, 2 tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat till sauce looks creamy but is not hot enough to melt the butter.
Custard Sauce.—1 pint milk, yolks 4 eggs, ½ cup sugar. Set over fire and stir until thick.
Duchesse Sauce.—Boil 2 ounces grated chocolate in ½ pint milk 5 minutes; strain on 2 yolks of eggs beaten with ½ gill cream and ½ cup sugar; strain, return to fire, stir until thick as honey; remove and add 1 teaspoon extract vanilla.