37. The sauces served with puddings deserve just as much attention as to
selection and preparation as the puddings themselves. For instance, a
sour sauce that is not rich, such as lemon sauce, should be served with
a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate
sauce is the proper kind to serve with a bland, flavorless pudding.
So that the housewife may be perfectly familiar with a variety of sauces
and thus know the nature of the sauces mentioned in connection with the
puddings themselves, a number of recipes for pudding sauces are given.
Some of these are intended to be served hot and others cold, while a few
may be served either hot or cold, as preferred. Selection may be made
from these for any pudding that is accompanied by a sauce when served.
Care should be taken to have the sauce appropriate for the pudding and
to follow explicitly the directions given for making it.