The sauces used for puddings may be varied in their mixing and seasoning so as seemingly to constitute a great number, but the distinct varieties are very few, and may be classified as : plain cream, whipped cream, mock cream, boiled custard, syrup, mock syrup, creamed but- ter and sugar, foamy sauce, liquid sauce, fruit sauce, and mixed sauce. Plain Cream. — When plain cream is used as a pudding sauce it should be of medium richness, and not more than twelve hours old. If not of uniform consistency it should be rendered so by straining through a sieve. Whipped Cream. — The most perfect whipped cream is obtained from cream of medium richness. If the cream used for whipping is too thin, a froth will be produced upon the surface by whipping, but the whole mass will not become, as it should, a thick, light mixture ; and 242 The Art of Cookery. if too thick and rich it will stiffen by whipping, but will lack lightness and delicacy. A Dover beater and an ordinary tin bucket about four inches in diameter make a convenient, cheap, and excellent whipping machine. But in order to whip cream successfully it must be ice cold. Put the cream in the bucket, pack the bucket in broken ice, nearly to the top, and add water to the ice, that it may chill quickly and uniformly. Put the beater also in ice water. When the cream is ice cold whip rap- idly until it is stiff all through, then remove the beater, cover the bucket, and put it in a cold place until the cream is wanted for use. A small quantity of sugar, and any flavoring desired, can be added to the cream before it is whipped. The white of an ^%g can also be added to every cup of cream if it is desired to have it very light and frothy when whipped. One cup of plain cream✪ Whipped Cream should make three cups of the best whipped cream. Mock Cream. — Cook together until well mixed one teaspoonful of butter and two teaspoonfuls of flour. Add a pint of sweet milk, simmer five minutes, add the yolk of a fresh ^g'g beaten light with a tablespoonful of milk, and cook one minute. Beat the white of the ^%^ stiff, add a tablespoonful of pulverized sugar✪ Mock Cream, and add to mock cream when it is quite cold. Flavor to taste, and serve in place of plain cream. Boiled Custard No. 5. — Mix together half a cup of granulated sugar, a pinch of salt, and a tablespoonful of flour. Add to a pint of boiling milk, let simmer five minutes, then add three eggs✪ Boiled Custard No. 5, beaten very light — adding the eggs slowly, and stirring the mixture rapidly, while Puddings. 243 adding. As soon as the eggs stiffen the mixture, re- move from the fire, pour from the sauce-pan, and con- tinue stirring two or three minutes to prevent curdling. When nearly cold flavor to taste. Vanilla is the most delicate flavoring for creams and custards. Boiled Custard No. 6. — To a pint of boiling water add three fourths of a cup of granulated sugar, two tablespoonfuls of flour, and a quarter of a teaspoonful of salt, well mixed together.. Simmer five minutes, add slowly the yolks of six eggs, beaten with two table- spoonfuls of cold water — stirring the mixture rapidly while adding the eggs — ^and as soon as it is delicately cooked, remove from the fire and pour from the sauce- pan. When cold add a teaspoonful of vanilla and a cup of whipped cream✪ Boiled Custard No. 6. Pile in glasses, and serve as a dessert ; or serve as a sauce with snow, rice, or cold apple pudding.

AI-modernized reading of the original text

The sauces used for puddings may be varied in their mixing and seasoning so as seemingly to constitute a great number, but the distinct varieties are very few, and may be classified as : plain cream, whipped cream, mock cream, boiled custard, syrup, mock syrup, creamed butter and sugar, foamy sauce, liquid sauce, fruit sauce, and mixed sauce. Plain Cream. — When plain cream is used as a pudding sauce it should be of medium richness, and not more than twelve hours old. If not of uniform consistency it should be rendered so by straining through a sieve. Whipped Cream. — The most perfect whipped cream is obtained from cream of medium richness. If the cream used for whipping is too thin, a froth will be produced upon the surface by whipping, but the whole mass will not become, as it should, a thick, light mixture ; and 242 The Art of Cookery. if too thick and rich it will stiffen by whipping, but will lack lightness and delicacy. A Dover beater and an ordinary tin bucket about four inches in diameter make a convenient, cheap, and excellent whipping machine. But in order to whip cream successfully it must be ice cold. Put the cream in the bucket, pack the bucket in broken ice, nearly to the top, and add water to the ice, that it may chill quickly and uniformly. Put the beater also in ice water. When the cream is ice cold whip rapidly until it is stiff all through, then remove the beater, cover the bucket, and put it in a cold place until the cream is wanted for use. A small quantity of sugar, and any flavoring desired, can be added to the cream before it is whipped. The white of an egg can also be added to every cup of cream if it is desired to have it very light and frothy when whipped. One cup of plain cream should make three cups of the best whipped cream. Mock Cream. — Cook together until well mixed one teaspoonful of butter and two teaspoonfuls of flour. Add a pint of sweet milk, simmer five minutes, add the yolk of a fresh egg beaten light with a tablespoonful of milk, and cook one minute. Beat the white of the egg stiff, add a tablespoonful of pulverized sugar, and add to mock cream when it is quite cold. Flavor to taste, and serve in place of plain cream. Boiled Custard No. 5. — Mix together half a cup of granulated sugar, a pinch of salt, and a tablespoonful of flour. Add to a pint of boiling milk, let simmer five minutes, then add three eggs, beaten very light — adding the eggs slowly, and stirring the mixture rapidly, while Puddings. 243 adding. As soon as the eggs stiffen the mixture, remove from the fire, pour from the sauce-pan, and continue stirring two or three minutes to prevent curdling. When nearly cold flavor to taste. Vanilla is the most delicate flavoring for creams and custards. Boiled Custard No. 6. — To a pint of boiling water add three fourths of a cup of granulated sugar, two tablespoonfuls of flour, and a quarter of a teaspoonful of salt, well mixed together. Simmer five minutes, add slowly the yolks of six eggs, beaten with two tablespoonfuls of cold water — stirring the mixture rapidly while adding the eggs — ^and as soon as it is delicately cooked, remove from the fire and pour from the saucepan. When cold add a teaspoonful of vanilla and a cup of whipped cream. Pile in glasses, and serve as a dessert; or serve as a sauce with snow, rice, or cold apple pudding.

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Whipped CreamCreamed Butter and SugarMock CreamBoiled Custard No. 5Boiled Custard No. 6

The art of cookery