makes a good sauce. If served with plum-pudding, flavor it with brandy;
if served with rice-pudding (in mold) or corn starch or other puddings,
flavor it with lemon, vanilla, chocolate, or coffee, etc., etc.
A GOOD SAUCE FOR PUDDINGS (_Miss Amelia Foote_).
Ingredients: Half a cupful of butter, one cupful of sugar, white of one
egg, two table-spoonfuls of wine, a little vanilla, and half a
wine-glassful of boiling water.
Beat the butter and sugar for about fifteen minutes; then add the
flavoring. Just before sending to the table, add the egg, beaten to a
froth, and stir in the boiling water, beating it to a foam; or it may be
flavored with brandy or wine, without the vanilla.