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Sauce, A Good (for Various Boiled Puddings)

INGREDIENTS for sauce for large pudding-lb. of butter, lb. of pounded sugar, a wineglassful of brandy or rum. AVERAGE COST, 8d.

Beat the butter to a cream, until no lumps remain; add the pounded sugar and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to taste or fancy.

SAUCE, SOYER'S.

Sauce, Soyer's (for Plum Pudding). -INGREDIENTS for sauce for good-sized pudding. The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy. AVERAGE COST, 1s. Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil.

Put in the brandy; let the sauce stand by the side of the fire to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.

TIME. Altogether, 10 minutes.