Rich Wine Sauce.
One cupful of butter, two of powdered sugar, half a cupful of wine.
Beat the butter to a cream. Add the sugar gradually, and when very
light, add the wine, which has been made hot, a little at a time.
Place the bowl in a basin of hot water and stir for two minutes. The
sauce should be smooth and foamy.
Creamy Sauce.
Half a cupful of butter, one cupful of _powdered_ sugar, one-
fourth of a cupful of cream or milk, four table-spoonfuls of wine, or
one teaspoonful of vanilla or lemon extract. If lemon or vanilla is
used, add four table-spoonfuls of cream. Beat the butter to a cream.
Add the sugar, gradually, beating all the while. When light and
creamy, gradually add the wine, and then the cream, a little at a
time. When all is beaten smooth, place the bowl in a basin of hot
water and stir until the sauce is smooth and creamy--no longer. It
will take only a few minutes. This is a delicious sauce, and if well
beaten, and not kept in the hot water long enough to melt the sugar,
it will be white and foamy all through.
Foaming Sauce.
One cupful of butter, two of powdered sugar, the whites of two eggs,
five table-spoonfuls of wine or three of brandy, one-fourth of a tea-
cupful of _boiling_ water. Beat the butter to a cream, and
gradually beat the sugar into it. Add the whites of the eggs,
unbeaten, one at a time, and then the brandy or wine. When all is a
light, smooth mass, add the water, beating in a little at a time.
Place the bowl in a basin of hot water and stir until smooth and
frothy, which will be about two minutes. This sauce is for rich
puddings.
German Sauce.
One cupful of sugar, half a cupful of water, three eggs, one table-
spoonful of butter, three of brandy, or a teaspoonful of any extract
you like. Put the sugar and water in a sauce-pan and boil for fifteen
minutes. Beat the yolks of the eggs, and stir them into the boiling
syrup. Put the basin in another of hot water and beat the mixture with
the whisk until it begins to thicken; then add the butter, the whites
of the eggs, beaten to a stiff froth, and the brandy. Stir one minute
longer, and serve.
German Sauce, No. 2.
The yolks of five and whites of three eggs, one cupful of powdered
sugar, one pint of cream, and any flavor you choose. Beat together the
yolks of the eggs and the sugar, and add the cream. Put this mixture
in the double boiler (having first beaten the whites to a stiff
froth), and stir until it begins to thicken; then add the whites and
seasoning. Beat thoroughly, and serve.
Lemon Sauce.
One cupful of sugar, half a cupful of water, the rind and juice of two
lemons, the yolks of three eggs. Boil together the sugar, water, lemon
juice and grated rind for twenty minutes. Beat the yolks of the eggs.
Put the basin containing the boiling syrup in another of boiling
water. Stir the yolks of the eggs into this, and beat rapidly for
three minutes. Take up the sauce-pan and continue the beating for five
minutes; then serve.
Cream Sauce.
One cupful of powdered sugar, one egg, two cupfuls of whipped cream.
Beat the white of the egg to a stiff froth. Add the yolk and sugar,
and beat well. Flavor with vanilla, lemon or wine, and add the cream
last of all. This sauce is excellent for a light pudding.
Vanilla Sauce.
The whites of two eggs and the yolk of one, half a cupful of powdered
sugar, one teaspoonful of vanilla, three table-spoonfuls of milk. Beat
the whites of the eggs to a stiff froth, next beat in the sugar, and
then the yolk of the egg and the seasoning. Serve immediately. This
sauce is for light puddings.
Molasses Sauce.
One cupful of molasses, half a cupful of water, one table-spoonful of
butter, a little cinnamon or nutmeg (about half a teaspoonful), one-
fourth of a teaspoonful of salt, three table-spoonfuls of vinegar.
Boil all together for twenty minutes. The juice of a lemon can be used
instead of the vinegar. This sauce is nice for apple or rice puddings.
Caramel Sauce.
Put one cupful of sugar in a small frying-pan and stir on the fire
until a dark brown, if you like a strong caramel flavor, or till a
light brown, if you like a delicate flavor. Add a cupful of boiling
water, and simmer fifteen minutes. Set away to cool.
Quince Sauce.
One cupful of quince preserve, one of milk, one table-spoonful of
corn-starch, half a cupful of sugar. Mix the corn-starch with a little
of the cold milk, and put the remainder in the double boiler. When it
boils, stir in the corn-starch, and cook ten minutes; then add the
sugar and the preserve, mashed fine. Cook ten minutes longer and rub
through a strainer. This sauce is usually served cold, but when used
with hot pudding, it too should be hot.
Apricot Sauce.
One cupful of canned apricot, one of sugar, one of milk, one table-
spoonful of corn-starch, half a cupful of water. Put the milk in the
double boiler. Mix the corn-starch with a few spoonfuls of cold milk,
and stir into the boiling milk. Cook ten minutes. Boil the sugar and
water together for twenty minutes. Rub the apricot through a sieve,
and stir it into the syrup. Beat well, and then beat in the boiled
milk and corn-starch. Place the sauce-pan in a dish of cold water and
stir for about eight minutes. Set away to cool. If you have cream, use
it instead of the milk. All kinds of fruit can be used in pudding
sauces by following this rule. If the fruit is preserved, use less
sugar; and if very acid, use more.
If it is necessary to make the wine, creamy or foamy sauce any
considerable time before dinner, do not add the hot water or hot wine,
and do not place the bowl in hot water, until serving time. The
vanilla and cream sauces are spoiled by standing after being made.