Handbook of practical cookery

Whip the white of egg to a stiff froth, and mix this lightly into the bowl. When this is done put the sauce into a crystal dish for serving, and grate over it the nutmeg. Custard Sauce. — Two eggs, three gills of milk, one dessert-spoonful of sugar, one salt-spoonful of grated nutmeg. Place the eggs in a bowl and beat them until very light. Pour them into a quart pitcher, place the pitcher into a sauce-pan of boiling water, and throwing in the milk, stir it together with the eggs until they begin to thicken. Take the pitcher from the boiling water, stir the sugar and nutmeg into its contents, and pour the sauce around the pudding with which it is to be served. Jelly Sauce. — Two heaped table-spoonfuls of currant jelly, one half of a lemon, one wine-glassful of sherry, one ounce of sugar, six drops of cochineal, one salt-spoonful of mace. Put the jelly into a small sauce-pan, squeeze over it the juice of the lemon, add to this the sugar and wine, place the sauce-pan over the fire, and stir its contents until the jelly melts ; then the cochineal and mace should be added, and the instant after this that the sauce boils it is ready for serving. WINE SAUCE— ICED PUDDING. 181 Wine Sauce.— Two ounces of butter, three ounces of sugar, one and one-half gill of boiling water, one gill of sherry, one half salt-spoonful of grated nutmeg. Beat the sugar and butter to a cream in a bow], pour over these the boiling water, stirring meantime ; place the mixture into a sauce-pan and stir all over the fire until very hot, not, however, allowing it to boil. Add the sherry and nutmeg, and the sauce may at once be poured around the pudding with which it is to be served. White Sauce. — One gill of milk, one gill of cream, one tea-spoonful of arrowroot, one-third of a salt-spoonful pounded mace, one ounce of butter, one half tea-spoonful of lemon-juice, one half table-spoonful of sugar. Melt first in a small sauce-pan the butter, and then stir in the arrowroot; when both are well blended, add by degrees the milk. Continue stirring the mixture over the fire until the milk boils, then add the cream, mace, and sugar. Cook for two minutes longer, take the pan from the fire, and when it has stood for one minute, squeeze in the lemon-juice. ICES. Iced Pudding. — Three gills of milk, three gills of cream, yolks of twelve eggs, ten ounces of sugar, six ounces of crystallized fruits, one small wine-glassful of brandy, one small wine-glassful of curacoa. Mix very thoroughly together the yolks of eggs, cream, and milk. Place this mixture into a quart pitcher, and putting this into a sauce-pan of boiling water over the fire, stir the compound constantly until the egg yolks begin to thicken all. Take the pitcher from the water, stir the sugar in with its contents, and allow this to stand until the custard is quite cold. Pour it into the freezer, and when it thickens by freezing to a thick batter and cleaves to the sides in. lumps, take the fruit, pour over it a little boiling water, and draining this off at once, cut the fruit into small pieces, throw upon them the curacoa and brandy, and turning this mixture into the half-frozen custard, freeze all until stiff enough to mould.