Modern cookery, in all its branches

Dissolve in half a pint of sherry or of Madeira, from three to four ounces of fine sugar, but do not allow the wine to boil ; stir it hot to the well-beaten yolks of six fresh eggs, and mill the sauce over a gentle fire until it is well thickened and highly frothed ; pour it over a plum, or any other kind of sweet boiled pudding, of which it much improves the appearance. Half the quantity will be sufficient for one of moderate size. We recommend the addition of a dessertspoonful of strained lemon-juice to the wine. For large pudding, sherry or Madeira, \ pint ; tine sugar, 3 to 4 oz. ; yolks of eggs, 6 ; lemon-juice (if added), 1 dessertspoonful. Ohs. — As we have already said in the previous receipt, it is customary to froth sweet sauces in Germany with a small machine made like a chocolate-mill. Two silver forks fastened together at the handles may be used instead on an emergency, or the sauce may be . whisked to the proper state, like the one which precedes it. Great care must be taken not to allow these sauces to curdle. The safer plan is to put any preparation of the kind into a white jar, and to place it over the fire in a pan of boiling water, and then to stir or mill it until it is sufficiently thickened : the jar should not be half [chap. xx. filled, and it should be large enough to allow the sauce to be worked easily. The water should not reach to within two or three inches of the brim. We give these minute details for inexperienced cooks. RED CURRANT OR RASPBERRY SAUCE. (GOOD.) Measure half a pint of sound red currants after they have beei? stripped from the stalks ; wash them, should they be dusty, and drain all the water from them. Have ready a syrup, made with three ounces of sugar in lumps, and the third of a pint of water, boiled gently together for five minutes ; put in the currants, and stew them for ten minutes ; strain off the juice, of which there will be nearly or quite half a pint, through a lawn sieve or folded muslin ; heat it afresh, and pour it boiling to a small spoonful of arrow-root which has been very smoothly mixed with a tablespoonful of cold water, being careful to stir it briskly while the juice is being added ; give the sauce a minute’s boil to render it transparent, and mask the pudding with it (or, in other words, pour it equally over it, so as to cover the entire surface) ; or serve it in a tureen. A few raspberries may be added in their season, to flavour this preparation ; but if quite ripe, they must be thrown into the syrup without having been washed, two or three minutes after the currants have been put into it. A delicious sauce may be made entirely from raspberries as above, allowing a larger proportion of the fruit, as it yields less juice than the currant. The proportions directed in this receipt are quite sufficient for a pudding of moderate size, but they can easily be increased when required. COMMON RASPBERRY-SAUCE. Put three ounces of sugar broken into small lumps, and a wineglassful and a half of water into a small stewpan, and boil them for four or five minutes. Add half a pint of fresh ripe raspberries, well mashed with the back of a spoon. Mix them with the syrup, and boil them for six or seven minutes ; the sauce should then be quite smooth and clear. The quantity of it with these proportions will not be large, but can be increased at pleasure.