Foamy Sauce II

A foamy sauce of this type is a meringue that is never cooked: the only heat in it is a quarter cup of hot milk stirred into two beaten whites. That is the problem, and it governs everything else about the recipe.

• The whites are never cookedTwo raw egg whites beaten with sugar and then loosened with a quarter cup of hot milk do not reach a temperature that would destroy Salmonella. The milk is far too little, and it cools against a much larger volume of cold foam; the recipe calls for no further cooking. Anyone wanting a foamy pudding sauce today should follow a current recipe that either cooks the base over water to temperature or uses pasteurized whites.
• Not made safe by the puddingPoured over a hot pudding, the sauce would be warmed at the surface and nothing more. It is a raw-egg preparation regardless of what it is served with.
• "Powdered sugar" in this periodIn American books of this vintage the term often meant sugar ground finer than granulated but without the cornstarch of modern confectioners' sugar, though usage was not consistent between authors. Some books of the era distinguished the finer product as "XXXX" or "confectioners'."
• The family of saucesThis is the uncooked end of a spectrum. The same books give hard sauce (butter and sugar, no egg), and cooked foamy or "frothy" sauces beaten over hot water until thickened. The cooked versions are the ones with a modern equivalent.