2 eggs, beaten stiff.
1 large cup of sugar.
5 tablespoonfuls boiling milk.
½ teaspoonful arrow-root or corn-starch, wet with cold milk.
1 teaspoonful nutmeg, or mace.
1 tablespoonful butter.
Rub the butter into the sugar, add the beaten eggs, and work all
to a creamy froth. Wet the corn-starch and put in next with the
spice—finally, pour in by the spoonful the boiling milk, beating well
all the time. Set within a saucepan of boiling water five minutes,
stirring all the while, but do not let the sauce boil.
This is a good sauce for bread and other simple puddings.