"The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig," was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work.
To combine desserts and sauces properly requires true artistic skill, As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream- almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.
1 cup sugar 1/4 cup boiling water
Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color.
The same as lemon sauce with egg, using 4 tablespns. orange and 1/2 tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce.
Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also 1/2 - 1 teaspn. vanilla.
1/2 cup sugar 1 pound seedless raisins
Grind figs fine through food cutter, simmer in small quantity of water 1/2 hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream.
Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise.
Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp.
Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through the colander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce.
Mix 1/4 cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve.