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SAUCE FOR PUDDINGS

‘Wherever wine is found in a rule for sauce, juice of a lemon may be.sub-
stituted in some cases; in others, a glass of rose water or an extra yolk of an
Sweet cream used as a pudding sauce is most wholesome as well as most
convenient, suitable to almost every pudding. Flavoring is sometimes used.

Currant Sauce—Dilute } cup currant jelly with 1 cup boiling water;
stir in 1 tablespoon butter, and 4 of sugar.

When it boils, add the juice of } lemon, a little Blue Ribbon nutmeg,
and 1 teaspoon cornstarch wet with cold water. Boil up again, and set in
hot water until needed.

Custard Sauce—1 pint milk, butter size of a walnut, 1 well beaten egg,
or the yolks of 2 eggs, 1 teaspoon Blue Ribbon vanilla extract, or Blue
Ribbon almond extract, } cup sugar.

Melt the butter and the sugar in the milk; stir this gradually into the
egg. Heat over a slow fire until the custard thickens. Add the flavoring
just before serving. Serve with cornstarch or blanc mange. Very nice
poured over fresh berries in the absence of cream.

Delicate Pudding Sauce—Scald 1 cup milk, beat the yolks of 2 eggs
with 4 cup sugar, and stir in; when it is thick as custard remove from the
fire, and when cool, add whatever flavoring you choose, and the whites of
the eggs beaten to a stiff froth. - :

Dominion Sauce—Bring the juice poured from a can of peaches to a
boil. Dissolve 1 tablespoon cornstarch in } cup cold water, add to the
juice, boil 2 minutes and stir in } cup sugar.

This sauce is served with peach batter pudding, and may be used with
any other. The juice of preserved fruit makes a nice sauce.

Chocolate Sauce, No. 1—1 to 2 squares melted chocolate, 3 cup hot
water, 3 to 1 cup sugar, 1 tablespoon butter, 1 teaspoon Blue Ribbon
vanilla.

Chocolate Sauce, No. 2—1 cup milk, 1 tablespoon cornstarch, } cup
sugar, 3 square chocolate, } teaspoon Blue Ribbon vanilla.

Clear Pudding Sauce—3i cup sugar, 1 tablespoon flour, 1 cup boiling
water, 2 tablespoons butter, 1 teaspoon Blue Ribbon flavoring.

Honey Sauce—} to 1 cup whipped cream, } cup honey, 1 teaspoon Blue
Ribbon lemon extract.

Hard Sauce—} cup butter, 1 cup powdered sugar, } teaspoon Blue Rib- |
bon vanilla extract, 4 teaspoon Blue Ribbon pastry spice.

Cream butter and sugar thoroughly (10 minutes), add vanilla. Heap
roughly in a dish, sprinkle pastry spice over the top, and keep cool until
served. An egg white beaten stiff may be folded in at the last.