PUDDING SAUCES

Sauces de Poudings.

Apple Sauce.

Sauce aux Pommes. 6 Apples. 1 Pint of Coia Water. ^ of a Lemon, % Pound of Powdered White Sugar. A Teaspoonful of Ground Cinnamon. 1 Gill of Brandy. Peel and quarter and seed the apples, and put them into a sauce- pan, with a pint of cold water and a quarter of a lemon. Let them boil for half an hour. Then press the cooked apples through a sieve into a bowl, and add the powdered sugar and the cinnamon and brandy. Set back on the stove and let the juice boil for five minutes, and serve with apple puddings, baked apples, dump- lings, etc.

Apricot Snnce.

Sauce d'Abricots.

4 Ounces of Apricot Marmalade.

1 Tablespoonful of Butter.

1 GUI of Water. 1 Gill of Brandy.

Take four ounces of Apricot

Marmalade (see recipe) and put into

a saucepan; add the butter and wa- ter, and set on a brisk fire; stir con- stantly until it comes to a boil, and then add a gill of good brandy. Let the mixture cook for two minutes more, and serve with baked apple^ dumplings, boiled dumplings, or ap- ple pudding, as desired.

Brandy Sauce.

Sauce au Cognac.

4 Tablespoonfuls of Butter.

1 Cup of Powdered Sugar. Whites of 2 Eggs.

1 Gill of Brandy.

1 Gill of Boiling Water.

Beat the butter and sugar together to a cream, and add the sugar, beat- ing until light and very white; add the whites of the eggs, beaten to a stiff froth, putting in one at a time; whip these well together, and add the boiling water and the brandy. Set over the fire in a bain-marie (boiling water) and stir till creamy and no longer. Serve either hot or cold. Do not let it boil. This sauce

Is excellent with Blackberry Roll, Bread Puddings, etc.

When a loaf of stale 'Bread Is left over, it may be wet and squeezed; add the yolks of three eggs, well beaten, and a pint of seeded rais- ins; mix well, and set to bake in the oven. Serve with tlie sauce above. This makes a very excellent and economical pudding.

Hard Brandy Sauce.

Sauce Dure au Cognac.

1 Cup of Powdered Sugar. ^ Cup of Butter.

1 Wlneglassful of Brandy.

14 Teaspoonfui of Ground Cinnamon.

Beat the butter and sugar to a cream; add the brandy and tlie pow- dered cinnamon and serve cold.

Caramel Sauce.

Sauce au Caramel.

1 Cup of Sugar. 1 Cup of Water.

1 Tablespoonfnl of Sherry.

2 Ground Cloves. 1 Stick of Cinnamon.

Grated Zest of li Lemon.

Put the sugar in a saucepan and let it melt and brown to a golden yellow; add the water and the wine, or essence and spices, etc., and set to cool after it has boiled three min- utes.

Cliaufausen Sauce.

Sauce Chaufausen.

1 Pint of Chaufausen Wine.

1 Pint of Cold Water.

3 TaWespoonfuls of Powdered White Sugar.

6 Cloves. The Zest of 1 Lemon. 1 Inch of Cinnamon. 1 Ounce of Cornstarch.

•Put the sugar, cinnamon, zest of lemon, cloves and water into a sauce- pan and set on a good fire and let them come to a boil, which will be in about five minutes. Then add tlie cornstarch diluted in a tablespoon- fnl of cold water and stir it briskly into the water. After three minutes of stirring add one pint of Chau- fausen wine, let it cook for two minutes longer and then take off the fire, drain through a sieve and serve with puddings, especially Apple Pud- ding.

Cream Sauce.

Sauce a la CrSme. 1 Pint of Sweet, Freslf Cream.

2 Tablespoonfuls of Powdered Sugar.

1 Nutmeg, Grated. 1 Tea'apoonful of Vanilla, or Sherry or Ma- deira.

Add the sugar essence or wine to the cream; then stir constantly till thoroughly dissolved. Beat vigorous- ly, and then add the nutmeg and set to cool. Serve with stewed apples and other stewed fruits, or fruit puddings.

Cream of Butter Sauce.

Sauce a. la CrSme de Beurre.

% Cup of Butter. % Cup of Powdered White Sugar. i Tablespoonfnls of Milk or Cream. The Juice and Bind of a Lemon. Beat the butter and sugar to a thick cream, and add the milk or cream gradually. Then place the mixture in a bowl and stand in a small tin of boiling water (bain- marie) and stir slowly till the sauce is very creamy, but do not allow it to simmer or boil. It will take just three or four minutes. As the thick cream forms, take from the fire, add the lemon and serve with any pudding.

Cream of Vanilla Sauce.

Sauce a, la Cr6me de Vanille.

1 Pint of Milk.

2 Tablespoonfuls of Powdered White Sugar.

The Yolks of 3 Eigs.

1 Tablespoonfnl of Vanilla Essence.

% Gill of Maraschino or Good Cognac.

Beat the yolks of the eggs and

the sugar well together, and add the

vanilla essence. Beat thoroughly.

Boil the milk and add the beaten egg

to the milk as it comes to a boil.

Stir briskly till it comes to a boil

once more. Then take from the fire

and add the maraschino or brandy

according to taste.

Custnrdi Sauce,

Sauce Duchesse.

1 Pint of Milk,

% Cup of Powdered Sugar. 3 Egga.

1 Teaspoonful of Vanilla.

Set the milk to boil. Beat the eggs and sugar to a thick cream and very light, and then stir them in- to the boiling milk. Stir over the lire till the sauce begins to thicken, and no longer. If you stir too long the sauce will curdle. Take it from the fire and add the Vanilla ana serve cold.

Foamins Sai:ce,

Sauce a la Neige.

The Whites of 3 Eggs. 1 Cup of Sugar.

1 Gill of Boiling Water.

1 Glass of Sherry Wine or a Tablespoonful of

Vanilla. .

Beat the- whites of the eggs to a stiff frpth; melt the sugar in the boiling water, and then add a wine- glass of Sherry. Stir in the frothy whites, and set to cool.

Fruit Sauce.

Sauce aux Fruits.

4 Peaches, Apples, Apricots or Pears.

1 Cup Sugar. 'A Cup Water. 1 Pint of Cream.

Whites of 2 Eggs.

2 Tablespoonfuls of Brandy. Pare the fruit; take out the stones

or core; slice and put into a sauce-

pan with the water and sugar, and- let it stew gently until very tender. Then press through a colander or sieve. Set the cream to boil, and then beat it into the fruit thorough- ly. Take off the fire, add the whites of the eggs beaten to a stiff froth, set to cool, and serve with fruit puddings made of the same fruits.

Golden Snuce,

Sauce d'Or.

The Tolks of 2 Eggs. Juice of 1 Lemon. 1 Cup of Sugar. 1 Gill of Brandy or Sherry. Beat the eggs and sugar until creamy. Set the saucepan in a ket- tle of boiling water over the Are: add the eggs that have been beaten well with the brandy or sherry; stir until the sauce becomes a tnick cream; then take from the flre, add the juice of a lemon and serve very hot.

Hard Sauce.

Sauce a, la Cr&me Dure.

Vi Cup of Butter. 1 Cup of Powdered White Sugar. The Whites of 2 Eggs. 1 Teaspoonful of Vanilla. Beat the butter and sugar to a cream and gradually add the whites of the eggs beaten to a stiff froth; add the flavoring and heap on a small butter dish, sprinkle with grat- ed nutmeg and serve cold.

Hard Sauce A la Creole.

Sauce Creole. % Cup of Butter. 1 Cup of Powdered Sugar. Beat the sugar and butter to a rich cream, add a teaspoonful of va- nilla, or a tablespoonful of good brandy, and serve cold. This Is a very excellent sauce for baked dump- lings, etc.

Kirsch Sauce.

Sauce au Kirsch. % Gill of Kirseh. I Pint of Cold Water. % Pound of Sugar. 1 Tablespoonful of Cornstarch. Mix the sugar and water in a saucepan and set on the stove on a brisk flre; let it come to a boil; then add a tablespoonful of cornstarch which has been diluted in a table- spoonful of water. Stir well for three minutes, and then take from the fire and add immediately a half gill of Kirsch. Mix well, strain through a sieve and serve with pud- dings.

Lemon Sauce.

Sauce au Citron.

1 Tablespoonful of Cornstarch.

1 Tablespoonful of Butter.

1 Pint of Boiling Water. ^ Cup of Sugar.

The Juice and Grated Zest of a Lemon.

Beat the butter and sugar to a cream; add the well-beaten egg, and then add the cornstarch, which you will have dissolved in a teaspoonful of water. When well-blended pour in slowly the boiling water, stirring all the time, and set over the fire till it thickens; stir about three minutes. Take from the flre and add the juice and rind of a, grated lemon. This sauce is much improved by adding tTie white of an egg beaten to a stiff froth, after you have taken it from the fire.

Madeira Sauce.

Sauce au Vin de MadSre.

2 Cups of Sugar. ^ Grated Nutmeg.

Vi Cup of Butter, y^ Cup of Boiling Water.

2 Wineglasses of Madeira,

Beat the butter and the sugar to a cream, using powdered sugar, and then add one cup of boiling water. Stir in gradually two wineglasses of good Madeira wine or Sherry, and add one teaspoonful of grated nut- meg. Put into a double boiler and stir until the sauce is hot, but do not let it boil. Serve, either hot or cold, with any pudding.

Madeira Sabayon Sauce.

^a,uce Sabayon au MadSre.

i The Yolks of 4 Elggs.

2 Tablespoonfuls of Powdered White fiugfl'. 2 Gills of Madeira Wine. The Zest of Half a Lemon.

Beat the yolks of the eggs and the

sugar well together, and when they

come to a rich cream set on the

stove an'd whip well for two min-

i u-ts's'. Then add the zest of a lemon

: o£ one tablespoonful of a lemon, or

! one tablespoonful of lemon essence,

and drop in gradually the Madeira

wine. Stir without ceasing for two

minutes more, and then serve very

hot with Fruit, Bread Puddings, etc.

Orange Sauce,

Sauce d'Orange.

1 Cup of Sugar. 2 Tablespoonfuls of Bufier.

14 Cu3 of Water.

The Juice and Grated Zest of 2 Oranges,

2 Eggs. 1 Teaspoonful Grated Nutmeg.

Beat the sugar, butter and yolks of the eggs to a cream. Then add the water and the juice and grated zest of two oranges. Set to boll In a double boiler; add, if desired, when it begins to simmer well, one table- spoonful of wine; take off the flre and add the whites of the eggs, beaten to a froth. Serve either hot or cold. If served cold, add the whites of the eggs at the moment of serving, as also the grated nutmeg. Serve with Orange Pudding, Orange Roly-Poly, etc.

Puncli Saace.

Sauce au Ponche.

1 Gill of Good Cosnac or Rum. 5 Ounces of Powdered Sugar.

The Juice of 3 Oranges.

The Zest of Half a Lemon.

The Grated Rind of Half an Orange.

1 Teaspoonful of Vanilla Essence.

Put the rum or brandy, the sugar, orange rind, lemon zest and vanilla essence into a saucepan and set on the stove. As soon as the ingred- ients light into a flame, cover tightly with a lid and let all infuse together for two minutes. Then take from the Are and add the juice of three Louisiana oranges. Serve very hot j(s a pudding sauce.

Rum Sance.

Sauce au Rhura. 1 Gill of Jamaica Rum. 6 Ounces of Granulated Sugar. 1 Tablespoonful of Caramel.

1 Tablespoonful of Cornstarch. 1 Pint of Water. The Zest of 1 Lemon.

Put the sugar and caramel (see recipe) and lemon zest in a sauce- pan, and when it begins to boil add a tablespoonful of cornstarch diluted in four tablespooriftfls of cold water. Let all cook for three minutes, and then remove frc*i the fire, and add the rum. Mix well, then strain through a sieve itttt) a sauce bowl and serve hot with iffxiit puddings especially.

Silvery Sauc6.

Sauce Argentge.

1 Cup of Sugar. 1 Tablespoonful of Butter.

The Whites of 2 Eggs. .c.

1 Tablespoonful of Vanflla or Lemon, .j,,

2 Cups of Milk. 1 Tablespoonful of Brandy. Beat the sugar and the butter to A

cream. Set the milk to boil, and as"' it begins to simmer, add the sugar and butter. Let it simmer gently for a few minutes, and then take from the fire and add the whites of the eggs, beaten to a stiff froth. Add the essence, stirring tiU thoroughly mixed. Add the brandy and serve, either hot or cold, with any berry pudding.

Strawberry Sance.

Sa\ice aux Fraises.

1 Cup of Creftm. The Whites of 2 Eggs.

1 Cup of Sugar. % Cup of Butter.

1 Cup of fresh Mashed Strawberries.

Mash the strawberries, and press them through a sieve. Beat the but- ter and sugar to a cream; whip the cream and beat in the strawberries;

then add the betry juice and mix thoroughly. Add two tablespoonfuls of sherry, if desired, or brandy, and serve with strawberry pudding, strawberry shortcake, or strawberry pie. It may also be served cold with a plain bread pudding. Blackberry Sauce may be made and served in the same way. Add a gill of Brandy to the Blackberry Sauce.

Vanilla Sauce.

Sauce a, I'Essence de Vanille.

1 Tablespoonful of Vanilla. 4 Eggs.

1 Pint of Milk. 2 Tablespoonfuls of Sugar.

1 Teaspoonful of Grated Nutmeg.

Set the milk to boil, and beat the yolks of the eggs and sugar very light: add them to the boiling milk; stir for two minutes over the fire. Take off and add the "Vanilla and the whites of the eggs i^eaten to a froth; mix thoroughly, and serve e ther hot or cold.

Velvet Saucevi

Sauce Veloutee. 114 Cups of Powdered Sugar. % Cup Butter, A Tablespoonful of Cornstarch, 1 Gill of Bollins Water. 1 Gill of White Wine or Maraschino. Beat the - butter and sugar to a cream, and blend the cornstarch with a little cold water to form a paste. Boil the gill of water and add the cornstarch, stirring constantly as it thickens; continue stirring till trans- parent. Then add the butter and su- gar, stirring well till perfectly blend- ed, being careful to have the ves- " sel containing the sauce in a bain- marie, or another vessel of boiling water. Add a gill of White Wine or Maraschino, and the Juice of a lemon or orange, or vanilla extract, accord- ing to taste. Serve hot with any pudding.

White Wine Sauce.

Sauce au Vin Blanc.

W Cup of Butter. 2% Cups Powdered Sugar.

^ Cud of Boiling Water.

2 Wineglasses of White Wine.

1 Tablespoonful Grated Nutmeg.

Beat the butter and sugar to a cream, and add the boiling water. Set the vessel containing the mix- ture into a bain-marie or saucepan of boiling water, and stir in grad- ually the white wine and the grated nutmeg. Let the sauce get hot, but do not let it boil. When it forms a thick cream take off, and serve either hot or cold. Stir all the time it is on the fire. Serve with any pudding.