Elegant Pudding Sauce

To four large spoonfuls of fine white sugar, put two of butter, one of flour, and stir them together to a cream in an earthen dish. Cut the white of an egg to a stiff froth, and add it; then pour into the dish a gill of boiling water, stirring the mixture very fast. Put it into the sauce tureen and add essence of lemon, or rose, or grate nutmeg over the top as you prefer.

A Plainer Sauce

To three large spoonfuls of clean brown sugar, put rather more than one spoonful of butter, and half a one of flour; stir all together in an earthen dish until white, then add a gill of boiling water, and stir it steadily till it is all melted, then set it upon the coals long enough just to boil up. Add rose-water, a few drops of lemon juice, or a spoonful of boiled cider.

Cold Sauce

Take the same measure of butter and sugar as given in either of the above receipts, and stir them to a cream. Omit the flour; but add the white of egg.

Sour Cream Sauce

Put together a cup of sugar and a cup and a half of thick sour cream. Beat the mixture five or six minutes, then put it into a sauce tureen and grate nutmeg over it.

This sauce is specially appropriate for Indian puddings, baked or boiled, and for the boiled suet puddings.