Ingredients: Half a cupful of butter, one cupful of sugar, the beaten white of an egg, and one cupful of strawberries (mashed).
Rub butter and sugar to a cream; add the beaten white of the egg, and the strawberries thoroughly mashed.
makes a good sauce. If served with plum-pudding, flavor it with brandy; if served with rice-pudding (in mold) or corn starch or other puddings, flavor it with lemon, vanilla, chocolate, or coffee, etc., etc.
A GOOD SAUCE FOR PUDDINGS (_Miss Amelia Foote_).
Ingredients: Half a cupful of butter, one cupful of sugar, white of one egg, two table-spoonfuls of wine, a little vanilla, and half a wine-glassful of boiling water.
Beat the butter and sugar for about fifteen minutes; then add the flavoring. Just before sending to the table, add the egg, beaten to a froth, and stir in the boiling water, beating it to a foam; or it may be flavored with brandy or wine, without the vanilla.
This is a French pudding sauce, and an exceedingly good one. It is so rich that one or two table-spoonfuls poured over a fruit, batter, bread, or almost any kind of pudding, are sufficient. The amount of sauce in the receipt is, therefore, enough for six or seven persons.
Put two yolks and one whole egg, also a scant half tea-cupful of sugar, into a little stew-pan; beat them well for a few minutes. Then put the saucepan into another, containing boiling water, over the fire; beat the eggs briskly with the egg-whisk while you gradually pour in a scant half tea-cupful of sherry; when the sherry is all in, the egg will begin to thicken; then take it from the fire, and add the juice of a quarter of a small lemon.
CARAMEL SAUCE (_New York Cooking-school_).
Dissolve six ounces of cut loaf-sugar in half a pint of boiling water; add a stick of cinnamon, a little lemon-zest, and two cloves, and boil it ten minutes. Next put two ounces of loaf-sugar, dissolved in a table-spoonful of boiling water, on a moderate fire, and stir it until it assumes a light-brown color; pour the other boiled sugar over this; give it one boil, remove it from the fire, and add two or three table-spoonfuls of sherry.
PLUM-PUDDING, WITH RUM OR BRANDY (_Gouffé_).
Take three-quarters of a pound of chopped suet, three-quarters of a pound of stoned raisins, three-quarters of a pound of currants, quarter of a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of bread-crumbs, two apples cut into small dice, and the grated peel of a lemon; mix the whole in a basin, with three pounded cloves, a pinch of salt, six eggs, and half a gill of rum or brandy. Butter a pudding-mold, fill it with the mixture, and tie a cloth over the top. Place a plate at the bottom of a kettle which is three-parts full of boiling water. Put the pudding in, and boil for four hours, keeping the pot replenished with boiling water. Turn out the pudding on a hot dish; sprinkle over it sugar. Pour over half a pint of warm rum or brandy, and light it when putting the pudding on the table.