PUDDING SAUCES.
BRANDY SAUCE.
Take half-an-ounce of butter, half-an-ounce of flour, one ounce of sugar; melt together; add a tea-cupful of boiling water gradually, keeping beating all the time. When it boils, add a glass of brandy; it must not boil afterwards, as liquors lose strength in boiling.
WINE SAUCE.
Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg. The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine.
GERMAN SAUCE.
Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream. Pour over steamed puddings.
CUSTARD SAUCE.
Place one pint of milk on the fire till it gets hot, on the point of boiling. Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk. A little cream is an improvement to this sauce, and a few drops of vanilla.