Sauce for Suet Pudding. One-half cup of butter,
one cup of sugar, beaten to a cream; add the beaten yolk of
one egg, grate in half a nutmeg, then stir in a tablespoonful
of boiling water, and flavor with a little wine or brandy.
Place where it will keep warm and just before serving add
the well-beaten white of one egg.
Lemon Sauce. Take one large tablespoonful of butter,
one of flour, and one cupful of sugar✪ Black Pudding;
beat all together to a cream, then pour
over it one cupful of boiling water, taking
from the fire; add two tablespoonfuls of
melted butter. Flavor with lemon.
Fruit Sauce. Boil fruit, berries, or
any other kind until soft, rub through a
sieve and add enough sugar to sweeten
The Lemon. them; boil until clear. This is a nice
sauce for corn starch pudding,
blanc mange, or plain steamed ^^
puddings.
Custard Sauce. Put one
pint of milk into a double strawberries.
boiler and let come to a boil. Beat the yolks of five eggs,
one small tablespoonful of corn starch, one cupful of sugar;
stir it into the boiling milk and cook for three or four
minutes; flavor with lemon or vanilla, and use when cold.
Caramel Sauce. Put one cupful of sugar into a small
saucepan and add to it a lump of the size of an egg; let it
boil for ten minutes; then add one and one-half cupfuls of
water, and one beaten egg, stirring all the time.
151
152 Sauces for Puddings
Plain Sauce. Beat together one cupful of sugar with
the yolks of two eggs; then add the whites beaten to a stiff
froth; flavor with a wine glass of wine, or half of a grated
nutmeg; add a small teacupful of boiling water, and stir
constantly.
Wine Sauce. Put a teacupful of water into a saucepan
and let it boil; beat together one cupful of sugar, two table-
spoonfuls of butter, one tablespoonful of flour and the yolk
of one t^%\ stir into the boiling water, and when cooked and
slightly cool, add one gill of wine✪ Wine Sauce.
Vinegar Sauce. One and one-half cupfuls of sugar,
two tablespoonfuls of flour wet in a little water, two table-
spoonfuls of vinegar, one-fourth of a nutmeg grated, a pinch
of salt; mix well together and pour over the whole one and
one-half pints of hot water✪ Vinegar Sauce, and let boil ten minutes.
Brandy Sauce. Take one tablespoonful of baked flour,
3 oz. fresh butter, i tablespoonful moist sugar, ^ pint of
boiling water, i wineglassful of brandy✪ Brandy Sauce. Work the flour
and butter together with a wooden spoon, then stir in the
boiling water and sugar, boil gently for 10 minutes, then
add the brandy.
Cherry Sauce. (For Sweet Puddings. German Recipe.)
You need one pound of cherries, one table-
spoonful of flour, one ounce of butter, one-
half pint of water, one wineglassful of port,
a little grated lemon rind, four pounded
cloves, two tablespoonfuls of lemon juice,
sugar to taste. Stone the cherries, and
pound the kernels in a mortar to a smooth
paste; put the butter and flour into a sauce
pan; stir them over the fire until of a pale
Cherries. brown ; then add the cherries, the pounded
kernels, the wine, and the water. Simmer these gently for
Sauces for Puddings 153
Page 88 · 7 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sauce for Suet Pudding. One-half cup of butter, one cup of sugar, beaten to a cream; add the beaten yolk of one egg, grate in half a nutmeg, then stir in a tablespoonful of boiling water, and flavor with a little wine or brandy. Place where it will keep warm and just before serving add the well-beaten white of one egg.
Lemon Sauce. Take one large tablespoonful of butter, one of flour, and one cupful of sugar; beat all together to a cream, then pour over it one cupful of boiling water, taking from the fire; add two tablespoonfuls of melted butter. Flavor with lemon.
Fruit Sauce. Boil fruit, berries, or
any other kind until soft, rub through a
sieve and add enough sugar to sweeten
them; boil until clear. This is a nice sauce for corn starch pudding, blanc mange, or plain steamed puddings.
puddings.
Custard Sauce. Put one pint of milk into a double
[illustration: strawberries]
boiler and let come to a boil. Beat the yolks of five eggs, one small tablespoonful of corn starch, one cupful of sugar; stir it into the boiling milk and cook for three or four minutes; flavor with lemon or vanilla, and use when cold.
Caramel Sauce. Put one cupful of sugar into a small saucepan and add to it a lump of the size of an egg; let it boil for ten minutes; then add one and one-half cupfuls of water, and one beaten egg, stirring all the time.
152 Sauces for Puddings
Plain Sauce. Beat together one cupful of sugar with the yolks of two eggs; then add the whites beaten to a stiff froth; flavor with a wine glass of wine, or half of a grated nutmeg; add a small teacupful of boiling water, and stir constantly.
Wine Sauce. Put a teacupful of water into a saucepan and let it boil; beat together one cupful of sugar, two tablespoonfuls of butter, one tablespoonful of flour and the yolk of one egg; stir into the boiling water, and when cooked and slightly cool, add one gill of wine.
Vinegar Sauce. One and one-half cupfuls of sugar, two tablespoonfuls of flour wet in a little water, two tablespoonfuls of vinegar, one-fourth of a nutmeg grated, a pinch of salt; mix well together and pour over the whole one and one-half pints of hot water, and let boil ten minutes.
Brandy Sauce. Take one tablespoonful of baked flour, 3 oz. fresh butter, i tablespoonful moist sugar, ^ pint of boiling water, i wineglassful of brandy. Work the flour and butter together with a wooden spoon, then stir in the boiling water and sugar, boil gently for 10 minutes, then add the brandy.
Cherry Sauce. (For Sweet Puddings. German Recipe.) You need one pound of cherries, one tablespoonful of flour, one ounce of butter, onehalf pint of water, one wineglassful of port, a little grated lemon rind, four pounded cloves, two tablespoonfuls of lemon juice, sugar to taste. Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a sauce pan; stir them over the fire until of a pale Cherries. brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for [illustration: Cherries]
Records on this page
Black PuddingBaked Indian PuddingTapioca Pudding with ApplesWine SauceCherry SauceVinegar SauceBrandy Sauce