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Classic
Cook Books
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page 101
Wine Sauce for Puddings.
Mix a spoonful of flour in a tea-cup of water, with two-spoonsful of sugar and
one of butter; stir this in half a pint of boiling water; let it boil a few
minutes, when add a glass of wine and some nutmeg.
White Sauce.
Take half a pound of powdered white sugar, and quarter of a pound of butter,
beat them well together with a glass of wine, and grate in half a nutmeg.
A little currant jelly is preferred by some in this sauce instead of wine.
Cream Sauce.
Boil half a pint of cream, thicken it a very little, and put in a lump of
butter; sweeten it to your taste, and after it gets cold add a glass of white
wine; this is good to eat with boiled rice, plain pudding, or apple dumplings.
Molasses Sauce.
Put half a pint of molasses to boil in a skillet, with a piece of butter the
size of an egg; when it has boiled a few minutes, pour in a tea-cup of cream,
and grate in half a nutmeg; this is the most economical way of making sauce.
Egg Sauce.
Take the whites of three eggs and the yelks of two, beat them till very light,
and add a large table-spoonful of butter ready creamed, with sugar and nutmeg to
your taste; boil three glasses of wine, and pour over the other ingredients, put
it over the fire, and let it boil two minutes, stirring all the time. This is
nice sauce for any kind of pudding.
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Classic
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