Part 166 (1/2)

_Mode_.--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. _Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.

SWEET SAUCE FOR PUDDINGS.

1360. INGREDIENTS.--1/2 pint of melted b.u.t.ter made with milk, 4 heaped teaspoonfuls of pounded sugar, flavouring; of grated lemon-rind, or nutmeg, or cinnamon.

_Mode_.--Make 1/2 pint of melted b.u.t.ter by recipe No. 380, omitting the salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon, and serve. Previously to making the melted b.u.t.ter, the milk can be flavoured with bitter almonds, by infusing about half a dozen of them in it for about 1/2 hour; the milk should then be strained before it is added to the other ingredients. This simple sauce may be served for children with rice, batter, or bread pudding.

_Time_.--Altogether, 15 minutes. _Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

VANILLA CUSTARD SAUCE, to serve with Puddings.

1361. INGREDIENTS.--1/2 pint of milk, 2 eggs, 2 oz. of sugar, 10 drops of essence of vanilla.

_Mode_.--Beat the eggs, sweeten the milk; stir these ingredients well together, and flavour them with essence of vanilla, regulating the proportion of this latter ingredient by the strength of the essence, the size of the eggs, &c. Put the mixture into a small jug, place this jug in a saucepan of boiling water, and stir the sauce _one way_ until it thickens; but do not allow it to boil, or it will instantly curdle.

Serve in a boat or tureen separately, with plum, bread, or any kind of dry pudding. Essence of bitter almonds or lemon-rind may be subst.i.tuted for the vanilla, when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served.

_Time_.--To be stirred in the jug from 8 to 10 minutes.

_Average cost_, 4d.

_Sufficient_ for 4 or 5 persons.

AN EXCELLENT WINE SAUCE FOR PUDDINGS.

1362. INGREDIENTS.--The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz.

of pounded sugar, 2 oz. of fresh b.u.t.ter, 1/4 saltspoonful of salt, 1/2 pint of sherry or Madeira.

_Mode_.--Put the b.u.t.ter and flour into a saucepan, and stir them over the fire until the former thickens; then add the sugar, salt, and wine, and mix these ingredients well together. Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle.

This sauce is delicious with plum, marrow, or bread puddings; but should be served separately, and not poured over the pudding.

_Time_.--From 5 to 7 minutes to thicken the b.u.t.ter; about 5 minutes to stir the sauce over the fire.

_Average cost_, 1s. 10d.

_Sufficient_ for 7 or 8 persons.

WINE OR BRANDY SAUCE FOR PUDDINGS.

1363. INGREDIENTS.--1/2 pint of melted b.u.t.ter No. 377, 3 heaped teaspoonfuls of pounded sugar; 1 _large_ winegla.s.sful of port or sherry, or 3/4 of a _small_ gla.s.sful of brandy.