158 British Columbia Women’s Institutes

NUTMEG SAUCE

14 cup butter 1 cup brown sugar
2 lbs. all-purpose flour 2 cups boiling water
14 tsp salt Y% tsp nutmeg

Cream butter, add flour and sugar, slowly add 2 cups boiling water.
Cook until thick, add salt and spice.

LEMON PUDDING SAUCE

Cream piece of butter the size of an egg with 1% cups sugar, add the
juice of 1 lemon and 1 egg well beaten, and a pinch of salt; stir well,
then add 6 or 7 tablespoons of cool water. Set pan in boiling water
until creamy, but no longer.

LEMON SAUCE
(134. cups)

%% cup sugar 2 tbsps lemon rind
2 tbsps corn starch 2 tbsps butter

114 cups boiling water dash of salt
3 tbsps lemon juice 14 tsp vanilla

In a small heavy pan combine sugar and cornstarch. Slowly stir in water.
Cook, stirring constantly until thickened. Stir in remaining ingredients.
Serve hot over hot plum pudding. This sauce may be made ahead of
time, then reheated.

WINE SAUCE

1% pt. sherry 14 pt. water
2 ozs. powdered sugar 5 egg yolks
14 tsp minced lemon peel few pieces candied citron cut thin

Mode: Separate the yolks from the whites of 5 eggs. Beat them and put
them in a very clean pan (a lined one is best). Add the other ingredients.
Place over a very hot fire and keep stirring until the sauce begins to
thicken; then take it off and serve. If this is allowed to boil the sauce
will curdle and be spoiled.

Time to be stirred over fire: 3 or 4 min. but must not boil.

Sufficient for a large pudding.

CHOCOLATE-ALMOND SAUCE

3-1 oz. squares unsweetened chocolate 14 cup enriched flour
134 cups light cream or top milk 1 tbsp butter
_ 1 cup sugar \4 tsp salt

1 tsp vanilla 14 cup toasted almonds

Melt chocolate in cream, over hot water, cook until smooth. Stir occasion-
ally. Combine sugar, flour, and salt; add enough of chocolate mixture
to make smooth paste; add to remaining chocolate mixture. Cook until
smooth and slightly thick, about 10 min. Remove from heat, stirring in
remaining ingredients. Serve hot or cold over ice cream. Makes 214 cups.

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