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Burnt Cream Sauce

The following sauce may be used either for custard or batter pudding. Put two ounces of granulated sugar into a small saucepan and stir it over the fire until a dark brown; pour in slowly with the sugar one teacupful of thin cream, or two tablespoonfuls of milk and two tablespoonfuls of cream, and continue stirring the sauce over the fire until the cream is hot, then turn it into a sauceboat, and serve.