The French bottled apricots, greengage plums, or strawberries make
delicious sauces for a Bavarian cream, _blanc-mange_, _charlotte-russe_,
or corn-starch pudding. They may simply be poured around the pudding on
a platter, or the juice may, be thickened by boiling it with a very
little corn-starch, then adding the fruit to it when cold.
The American canned May-duke cherries (Shrivers) make a good pudding
sauce. Boil the juice, and add the slight corn-starch thickening and a
little sugar; when cold, add the cherries. It makes a good sauce poured
around these puddings.
Fresh red cherries, stewed, sweetened, passed through a sieve, and
slightly thickened with corn starch, make another pudding sauce. The
Colorado wild raspberries make a fine berry pudding, with the same kind
of berry sauce around it. Marmalades and preserves, if not too stiff,
make pretty garnishes as well as good sauces.
STRAWBERRY SAUCE (_for Baked Puddings_).
Ingredients: Half a cupful of butter, one cupful of sugar, the beaten
white of an egg, and one cupful of strawberries (mashed).
Rub butter and sugar to a cream; add the beaten white of the egg, and
the strawberries thoroughly mashed.