4 tablespoonfuls of wine.
4 tablespoonfuls of powdered sugar.
Beat in a small saucepan the eggs and sugar to a light cream; add the wine. When ready to serve, place the saucepan in another one containing hot water, and beat until the sugar is melted and the egg beginning to thicken.
Put one cup of sugar, one half cup of sherry, and one egg all together in a saucepan and whip over the fire until it is a little thickened.
Put two cupfuls of sugar and three tablespoonfuls of water into a saucepan on the fire, and stir until the sugar is dissolved; then let it boil without touching until it is a light syrup and remove from the fire; add a teaspoonful of butter oring, which may be fruit juice, liqueur, brand extract.
The juice of canned fruit, boiled and thickened a little with arrowroot, flavored or not with liqueur or essence, makes a good hot sauce.
Strawberries, raspberries, peaches and apricots make excellent pudding sauces. Mash the fruit and press it through a colander or coarse sieve; sweeten to taste; serve hot or cold; if hot, let it come to the boiling-point and thicken with arrowroot, using one teaspoonful to a cupful of puree.
Chop the pineapple (fresh or canned) fine; sweeten and thicken with arrowroot. Serve with fritters, corn-starch, rice, or batter puddings.
Yolks of 2 eggs. 1 cupful of milk.
2 tablespoonfuls of sugar. ¼ teaspoonful of vanilla.
Beat the yolks and sugar to a cream; pour over them the scalded milk; return to the fine to cook the eggs, but let it only slightly thicken; remove; add the flavoring and beat with a wire whip to make it light and foamy. When served with plum pudding add rum or brandy to flavor it. Almonds chopped fine improve it for hot puddings.
Cupful each of sugar and water in a saucepan and let rutes. Let the syrup cool, even stir it slowly into four ounces of unsweeten chocolate melted; add one half teaspoonful of vanilla. L and in a pan of hot water until ready to serve; then ado cupful of cream or of milk*
Put in a saucepan one cupful of white wine, one cupful of hot water, and sugar to taste; add the zest of half of an orange and one half of a lemon; let it come to the boiling-point; remove from the fire; take out the orange and lemon peel and add one half cupful of seedless raisins, one tablespoonful of shredded almonds, and a tablespoonful of finely shredded candied orange and lemon peel; cover and let stand a half-hour. When ready to serve let it again come to the boiling-point. Serve with cabinet puddings.
* This sauce should he smooth and of the consistency of heavy cream. If it is to he used with ice-cream, omit the cream or milk and make it of the right consistency with water. See also page 435. - M. R.
Put one cupful of sugar into a saucepan with one cupful of boiling water; let it boil five minutes; add one teaspoonful of arrowroot moistened with a little water, and cook until clear; then remove from fire. Flavor with one tablespoonful of kirsch and add two tablespoonfuls of shredded almonds and candied cherries cut into small pieces.
Whip the whites of two or three eggs to a very stiff froth. Take as many tablespoonfuls of sugar as you have egg-whites; add a little water and let it cook to the ball (see page 512), or so that when dropped into water it will roll into a ball between the fingers. Turn this hot syrup slowly onto the whipped eggs, beating all the time; then beat it over the fire for a minute where the heat is moderate. This is called Italian meringue. Remove it from the fire and add a little lemon-juice or kirsch to take away the excessive sweetness: or little currant jelly can be used, also grated orange-peel and shredded candied peel; serve it at once. This is a good sauce for souffles or light puddings.
Beat together one half cupful of butter and one cupful of sugar until they are very white and light; flavor with vanilla, wine, or brandy. The success of this sauce depends upon its being beaten a long time. It may be varied by beating with it the yolk of an egg, or adding the whipped white of an egg after the butter and sugar are beaten. Let it stand on ice to harden a little before serving.
Make a hard sauce as directed above; add the whipped white of one egg and a cupful of strawberries mashed to a pulp. Any fruit-pulp may be added in the same way and makes a good sauce for fruit puddings.
Make a hard sauce as directed above; add the yolks of two eggs; when it is very light and creamy add the whipped whites and a cupful of grated cocoanut.
Stir a half glassful of grape, currant, or any jelly until smooth; then beat into it lightly the whipped whites of two eggs. Serve with any light pudding or with jelly.