358 SWEET SAUCES*
constantly stirring until it becomes quite hot, but do not let it boil; when sufficiently cooled add the whites of the eggs previously beaten to a white froth; serve in a sauce tureen.
Sauce for Boiled Pastry.—Simmer for 1-4 of an hour 1-2 lb. of white sugar and a piece of butter as large as an egg in two cups of water, beat well the yolks of 3 eggs, remove the pan from the fire, then stir briskly several spoonfuls of the boiled sugar into the beaten yolks, then pour all into 1 pan over a slow fire and boil very gently till it thickens, stirring constantly; then season with lemon or vanilla.
Sweet Pudding Sauce.—The rind and juice of 1 lemon, 1 table-spoonful of flour, 1 oz. of butter, 1 large glassful of sherry, 1 wine-glassful of water, sugar to taste, the yolks of 4 eggs. Rub the lemon rind into some lumps of sugar, squeeze out the juice and strain it, put the butter and flour into a sauce pan, stir them over the fire, and when of a pale brown add the wine, water and strained lemon juice. Crush the lumps of sugar that were rubbed on the lemon, stir these into the sauce, which should be very sweet; when these ingredients are well mixed and the sugar is melted put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. It will be spoiled if allowed to boil. Altogether for 15 minutes; sufficient for 7 or 8 persons.
Sauce for Puddings.—2 teacupfuls sugar, 1 tablespoonful fresh butter and 1 wineglassful of wine melted together and 1 tablespoonful of flour mixed in a cup of cold water poured in; season with nutmeg or lemon peel.
Cream Sauce.—Boil 1-2 pint of cream, thicken it with 1 tea-spoonful of corn starch, arrow root or flour, a large lump of butter, with sugar to taste; when cold add either wine or brandy.
Peach and Tomato Sauce.—Peel and slice 1 part rich, sweet peaches and 2 parts sweet and well ripened tomatoes, mix them thoroughly and let them stand where it is cool for an hour before serving. Very rich, sweet muskmelons may be cut up and mixed with the tomatoes in the place of the peaches.
Cranberry Sauce.—Allow 12 ozs. sugar to 1 lb. of fruit,boil the syrup, and when well skimmed put in the berries and boil till clear.
Note—If for preserves, allow equal weight of sugar and fruit and add water in the proportion of 1-2 pint to 2 lbs. Make as for sauce.
Maple Sugar Sauce.—Grate the sugar until you have a cupful, add to this a cup of hot water, stir till melted, simmer for a few moments, then put in a tablespoonful of butter, and serve with boiled rice.
Sauce for Plum Pudding.—(Mrs. B.)—Make a sauce of five