Brandy Sauce.
Cream together one-quarter pound fresh butter, and one-quarter pound pulverized white sugar. Mix with it one gill of lemon brandy, or half the quantity of brandy; the juice of one lemon, and half a nutmeg grated. Stir it slowly into half a cup of boiling water, and after letting it simmer a moment, pour into a warm sauce tureen.—Miss E. P.
French Sauce.
Cream half a pound butter, and stir in half a pound sugar. Then add the yolk of an egg, and a gill of wine. Put it on the fire; stir till it simmers. Grate nutmeg over it, after taking it off the fire.—Mrs. F. D.
A Nice Sauce for Puddings.
Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg (grated), the white of one egg.
The butter must be creamed and the sugar beaten into it, then the egg. The wine poured gently in and stirred till the sauce is cold, then grate the nutmeg. Make it in a common sauce tureen, on the hearth, stirring all the while. Do not let it boil.—Mrs. M. E. J. B.
Rich Sauce for Puddings.
One pint cream; half pound sugar; one tablespoonful butter; one glass of wine. Season to the taste. Do not let it boil.—Miss E. P.
Sauce for Pudding.