SAUCES FOR PUDDINGS.
Reading edition
FOAMY SAUCE.
Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa.
Three eggs well beaten, 2 cups of pulverized sugar, 1 cup of cream, ½ a cup of sherry. Beat eggs to a cream, adding sugar gradually, also the cream whipped lightly, then the wine and beat all together.
CHOCOLATE ICING.
Contributed by Mrs. John Poe, Baltimore, Md.
One quarter lb. chocolate, 2 teacups sugar, one third cup milk. Heat milk, add grated chocolate; heat thoroughly, then add sugar. Cook in hot water until thick. Add teaspoon vanilla and lump of butter or tablespoon butter. Place on and between layers of cake.
PUDDING SAUCE.
Mrs. Dabney H. Maury, Richmond, Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Six heaping tablespoons of sugar, ½ lb. of butter, worked to a cream, then add 1 egg beaten light, 1 wineglass of wine or brandy, 1 nutmeg grated. Let boil hard 10 minutes.
LEMON CUSTARD FOR TARTS.
Contributed by Mrs. M. Kim Miller, New York.
One lb. pulverized sugar, ¼ lb. butter, yolks of 6 eggs, whites of 4, juice and rinds of 3 lemons. Beat yolks and sugar to a cream, then add whites unbeaten one at a time. Beat the whole very light. Beat butter to a cream and add this to it. Now put into a bowl and stand in a kettle of boiling water. Stir until thickens, take off and let cool.
FOAMY SAUCE.
Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa.
1 tablespoon butter, 1 cup powdered sugar, 2 eggs, 1 wineglass sherry, a little nutmeg. Beat the butter and sugar to a very light cream and add the eggs, first well beaten. Then the sherry little by little, and nutmeg. Stand the bowl into the top of a boiling tea kettle, beating all the time rapidly till it softens, but not melts at the bottom, say for 1 or 2 minutes. Serve at once.
YELLOW SAUCE FOR PUDDINGS.
Contributed by Mrs. M. Kim Miller, New York.
Cream ¼ cup of butter. Add gradually 1 cup powdered sugar. When light add gradually the yolks of 3 eggs, and whites of 2 beaten light. Flavor with sherry. Stand in bowl in pan of boiling water.
SAUCE FOR CAKES AND PUDDINGS.
Mrs. Edward Fisher, Lee Camp, Va.
Contributed by Mrs. Norman Randolph, Richmond, Va.
One half cup of butter and 1 tablespoonful of flour rubbed together; 1 cup of white sugar, 1 pt. hot water. Boil until somewhat thick. Season with vanilla, mace or brandy.
WINE SAUCE.
Mrs. B. M. Angle, Richmond, Va.
Contributed by Mrs. Norman Randolph, Richmond, Va.
Half a cup of butter worked to cream with 2 cups of granulated sugar. Pour into it a pint of rum or wine, and boiling water. Boil 10 minutes and keep hot until needed.