The pudding and pastry book

or syrup Beat the butter to a cream. Add the sugar, vanilla and wine. Just before it is served stir in the boiling water. Then add the well-beaten white of an egg, and beat until the sauce is foamy. f 81 The Pudding and Fruit Sauce 1 cup juice of fresh or stewed fruit 1 tea-spoon arrowroot tt cup powdered sugar Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes. Strain. If jam is used, half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required. Golden Sauce 4 ozs. butter i cup powdered sugar Yolks of 2 eggs 1 table-spoon boiling water Juice of i a lemon Wine-glass of wine or brandy Beat sugar and butter together until creamy. Put the bowl in hot water and stir until liquid. Add the well-beaten yolks and hot water, and stir until the mixture thickens. Add lemon juice and wine. Beat well together. 82 Pastry Book Golden Syrup or Molasses Sauce 1 cup syrup or molasses Juice of a lemon 1 table-spoon vinegar 1 table-spoon salt butter Boil altogether for ten minutes. This is a o good sauce to serve with plain boiled rice or batter pudding. Hard Sauce 2 ozs. butter 2 ozs. castor sugar | tea-spoon vanilla 1 table-spoon brandy Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy, a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plum puddings. 83 The Pudding and Hard Sauce with Fruit 2 ozs. butter 2 ozs. powdered sugar i lb. crushed strawberries Whites of 2 eggs Beat the butter to a cream. Add the sugar gradually, beating hard all the time. Add the strawberries, which have first been crushed. Beat again thoroughly. Add one unbeaten white of egg. Beat well and then add the other white. Beat again thoroughly and stand on ice. i cup of red currant or blackberry jelly The juice of 1 lemon Grated rind of | a lemon 1 heaping table-spoon powdered sugar 2 glasses white wine Beat the jelly till it is quite a light colour. Add the lemon juice and rind to the jelly. Bring almost to the boil. Stir continually. Take off the fire and add the sugar and wine, beating hard. The dish containing this sauce should be covered and must be kept in a basin full of very hot water until served. Give it a good whisk before serving. Sauce 84 Pastry Book Lemon Sauce Grated rind and juice of a lemon 1 cup powdered sugar 3 tea-spoons cornflour 1 pint hot water Boil the water and sugar together for five minutes. Mix the cornflour in a cup with a little water until it is perfectly smooth, and then add it gradually to the syrup, stirring quickly all the time. Let it all boil again for ten minutes. Add the grated rind and juice of the lemon. Strain. Melted Butter 2 table-spoons butter 2 tea-spoons flour U cups of hot water (or water and milk) 1 cup brown or powdered sugar Flavouring