Sweet sauce for puddings, etc., can be made in a variety of different ways, and the flavour can be varied by adding wines or liqueurs.

1st. Sweet sauce plain. Thicken a little water or milk with butter and flour, or white thickening or corn-flour, dissolve in it some sugar to taste. To this can be added, if wished, some sherry or brandy, or, still better, rum. Indeed, of all spirits, rum is the best for sweet sauce.

Another way is to make first some rich butter sauce (see Butter Sauce), add to this sugar and wine, or spirits or liqueur.

Sometimes it is wished to have the sweet sauce pink; in this case a little cochineal is all that is required. A very pretty sauce can be made as follows: - Thicken a little water well sweetened with some arrowroot. Do not make it too thick, add some brandy or rum, and some cochineal. This sauce will be a clear bright pink or red. The flavour of it can be varied by adding a few drops of essence of almonds, or a teaspoonful of essence of vanilla.

A very rich but expensive sauce can be made by beating up three eggs. Then put a small enamelled saucepan on the fire with a quarter of a pint of sherry, and plenty of lump sugar. Melt the sugar, make the sherry hot, add it to the eggs, and whip the whole to a foam in a basin placed in some hot water. Pour this foaming sauce over some light pudding - say, cabinet - grate a little nutmeg over the top. Raisin or cowslip wine will also do to make this sauce.