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Plum Pudding, Sauce For

Plum pudding, when served at Christmas, is generally sent to table with brandy only poured over it and lighted. At other times, or when sauce is required, sweetened melted butter, flavoured or not with brandy, may be served in a tureen, or any of the following sauces. Rich Sauce-Take two spoonfuls of pounded lump sugar, and, if liked, a pinch of grated lemon-rind. Put it into a bowl by the side of the fire, and pour over it a table-spoonful of brandy and two ounces of clarified butter. When the sugar is thoroughly dissolved, pour in another table-spoonful of brandy, and a glass of sherry. Stir the sauce a minute, and pour it over the pudding, or serve in a tureen. If liked, the mixture may be stirred into a quarter of a pint of thick melted butter, and sent to table with a little nutmeg grated over it. Time, five or six minutes. Sufficient for four or five persons. Almond Sauce.-Blanch an ounce of sweet almonds and four bitter ones, and pound them to a smooth paste with a table-spoonful of orange-flower water. Mix with them three ounces of powdered sugar, and pour over them a quarter of a pint of boiling cream. Stir the whole until it is well mixed. Add the yolks of two eggs, and stir the sauce over a slow fire until it begins to thicken. Whisk it to a froth, and serve. Probable cost, 1s. Sufficient for four or five persons. Arrowroot Sauce.--Mix a table-spoonful of arrowroot to a smooth paste with two table-spoonfuls of water. Add two table-spoonfuls of loaf sugar and a third of a pint of milk or water. Stir the sauce over the fire until it boils. Flavour with wine, liqueurs, or any kind of flavouring. Time, fifteen minutes. Probable cost, 3d., made with water and flavoured with lemon. Sufficient for four or five persons.