Pudding Sauces
Current-Jelly Sauce
Cream 2 tablespoonfuls butter; add gradually 3/4 cupful stiff currant jelly slightly softened by standing in warm room. Beat well, and…
Cream Sauce
Bring 2/3 pint cream slowly to boil; set in stewpan boiling water; when it reaches boiling-point add sugar, then pour slowly on whipped…
Custard Sauce (Pint milk yolks eggs cupful)
1 pint milk, yolks 4 eggs, 1/2 cupful sugar. Set over fire and stir until thick.
Duchesse Sauce
Boil 2 ounces grated chocolate in 1/2 pint milk five minutes; strain on 2 yolks of eggs beaten with 1/2 gill cream and 1/2 cupful sugar…
Foaming Sauce
Whip white 1 egg and 1/2 cupful powdered sugar to a stiff broth. Whip separately 1 cupful thick cream to a solid froth. Mix lightly…
Hard Sauce
Beat 1 cupful sugar and 1/2 cupful butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoonful brandy and…
Golden Sauce
Make hard sauce as above without egg whites or flavoring. Beat in gradually the yolks of 2 raw eggs, and add flavoring to suit. The color…
Hygienic Cream Sauce
1/2 pint milk, 1/2 pint cream, yolk 1 egg, 1 tablespoonful buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to…
Molasses Sauce
Boil together ten minutes 1 cupful molasses, 1 tablespoonful vinegar, 1 tablespoonful butter, pinch salt. For apple puddings.
Prune Sauce for Puddings
Wash a quarter of a pound of prunes, and simmer them in as much water as will cover them until they are quite soft. Drain and stone them…
Almond Sauce for Puddings
Boil gently a quarter of a pint of water and half that quantity of new milk. Pour this slowly when boiling--stirring all the time--upon a…
Lemon Sauce for Puddings
Put the rind and strained juice of a large lemon into a bowl. Pour over them a wine-glassful of sherry or raisin wine and a wine-glassful…
Sweet Pudding Sauces
When any unusual sauce is appropriate to a pudding, the recipe is either given in this work with it, or a reference is made to it. The most…