Cassell's dictionary of cookery

tureen, and the moulded pudding without sauce. The chandot answers well for all kinds of plum or other rich puddings. Pudding Sauces, Sweet.— When any unusual sauce is appropriate to a pudding, the recipe is either given in this work with it, or a reference is made to it. The most usual sauces for puddings are— sweet sauce, wine sauce, arrowroot sauces, and fruit sauces. They are made as follows :- — Sweet Sauce. — Sweeten a little good melted butter, and flavour it with grated lemonrind, nutmeg, or powdered cinnamon. Strew a little of the grate over the top, and serve in a tureen. A little wine or brandy may be added at pleasure. This sauce is suitable for almost all ordinary boiled puddings. Wine Sauce. — Boil the thin rind of half a lemon or half an orange in a wine-glassful of water till the flavour is extracted. Take out the rind, and thicken the sauce by stii-ring into it a salt-spoonful of flour which has been mixed smoothly with a piece of butter the size of a walnut. Boil for a minute, then add half a tumblerful of any good wine. Let the sauce get quite hot without boiling, sweeten, and serve. If port is used, the juice of the lemon may be added. A Superior Wuic Sauce. — Heat half a tumblerful of light wine (madeira or sherry), and stir it whilst hot into the well-beaten yolks of two eggs. Put the sauce into a saucepan, add a little sugar, and whisk over the fire till it is nicely frothed. Serve at once. Arrowroot Sauce. — Mix a table-spoonful of arrowroot smoothly with a little cold water. Add the third of a pint of water, a glassful of wine, the juice of a lemon, and sugar and flavouring. Stir the sauce over the tire till it boils. This sauce may be varied by omitting the wine, and using milk or milk-and-water with the arrowroot. The juice of almost any fruit, too, may be boiled with the arrowroot. F}-uit Sauces. — Boil fruit (almost any kind may be used) with a little water until it is quite soft. Rub it with the back of a wooden spoon through a fine sieve. Sweeten to taste, make it hot, and pour the sauce over the boiled or steamed puddings. Puddings. — Without pretending to make a skilful cook by book, we believe that any intelligent beginner may compound a good pudding by attending to the following simple rules and plain directions : — Attention is all that is required, and a Httle manual dexterity in turning the pudding out of the mould or cloth. Let the several ingredients be each fresh and good of its kind, as one bad article, particularly eggs, will taint the whole composition. Have the moulds and pudding-cloths carefully washed when used, the cloths with wood ashes, and dried in the open air. Lay them aside sweet and thoroughly dry. Puddings ought to be put into plenty of boiling water, which must be kept upon a quick boil ; or baked, in general in a. sharp but not scorching oven. A pudding in which there is which bread must be tied loosely, to allow room for swelling. A batter pudding ought to be tied up firmly. Moulds should be quite full, well buttered, and covered with a fold or two of paper floured and buttered. Eggs for puddings must be used in greater PUD ( 663 ) PUD