Ingredients: Three and a half cupfuls of water, one cupful of sugar, a
small piece of butter, a table-spoonful of either corn starch or flour,
flavoring of either brandy, vanilla, lemon, or wine (with or without a
little nutmeg), or zest and cinnamon.
When the water boils, stir in the corn starch or flour (rubbed smooth
with a little cold water), sugar, and, if used, the yellow rind of a
lemon and the cinnamon, and cook well for two or three minutes; take the
pan from the fire, and stir in the butter and flavoring (if the lemon
and cinnamon are not used).
SAME SAUCE, RICHER (_Mrs. Osborne_).
Ingredients: One pint of water, three table-spoonfuls of flour or corn
starch, half a cupful of butter, two cupfuls of sugar, two eggs, half of
a nutmeg, half a pint of Madeira or sherry.
Beat the butter and sugar to a cream; add the eggs well beaten, then the
nutmeg; heat the wine as hot as possible without boiling; bring the
water to a boil in another vessel, and stir in the corn starch or flour
(rubbed smooth with a little cold water), and cook it well for about two
minutes. Mix well the ingredients off the fire.
WHIPPED-CREAM SAUCE (_Mrs. Embry, Kentucky_).
Mix a plateful of whipped cream (flavored with wine or vanilla), the
beaten whites of two or three eggs, and pulverized sugar to taste, all
together. Pile a bank of this mixture in the centre of a platter, and
form a circle of little fruit puddings or Swedish puddings (steamed in
cups or little molds), _blanc-manges_, corn-starch puddings, etc.,
around it; or place a large pudding in the centre, with a circle of the
sauce around.