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Pudding Sauces, Sweet

When any unusual sauce is appropriate to a pudding, the recipe is either given in this work under the same heading, 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 lemon-rind, nutmeg, or powdered cinnamon. Strew a little of the grated rind 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 stirring 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 Wine Sauce.--Take half a tumblerful of light wine (Madeira or sherry), and mix thoroughly with it the well-beaten yolks of two eggs. Place the jar in boiling water, add a little sugar, and whisk over the fire till the sauce 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 fire 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. Fruit Sauces.--Boil fruit (almost any kind may be used) until it is quite soft with a little water. 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.