Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Beat either four or five fresh eggs light; into a quart of milk; sweeten to taste; flavor with a spoonful of peach-water, or extract of lemon and half a teaspoonful of salt; rub butter on the sides and sides of a baking-dish or tin basin; pour grate a little nutmeg over, and bake in a quick Mother's Cook Book. 167 quarters of an hour is generally enough. Try whether It is done by patting a teaspoon handle into the middle of it; if it comes ont clean, it is enough. Or butter small cups; set them into a shallow pan of hot water, reaching nearly to the top of the cups; nearly fill them with the custard mixtnre; keep the water boiling until they are done. The pan may be set in an oven, or hot shovel. Mother's Cook Book*. PUDDING SAUCES. RICH WINE SAUCE. One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy. WHIPPED CREAM SAUCE. Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in centre of dish, and surround with the sauce; or pile up in centre and surround with molded blano-mange, or fruit puddings. LEMON SAUCE. One cup of sugar, half a cup of butter, one egg, one lemon, juice and grated rind, three tablespoonfuls of boiling water; put in a tin pail and thicken over steam. JELLY SAUCE. Melt one ounce of sugar and two tablespoons grape jelly oyer the fire in a half pint of boiling water, and stir into it half a teaspoon corn starch dissolved in a half cup cold water; let it come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape. Motheb's Cook Book. CABINET PUDDING SAUCE. Take the yolks of five eggs and whip them lightly ; express the juice of a lemon and grate down a little of the peel. The other ingredients are a tablespoon of butter, a cup of sugar, a glass of good wine, and a little spice. Mix the sugar and butter, adding the yolks, spice, and lemon-juice. Beat fifteen minutes, then add the wine, and stir hard. Immerse in a saucepan of boiling water, beating while it heats. FOAMING SAUCE. Beat whites of three eggs to a stiff froth; melt teacup of sugar in a little water, let it boil, stir in one glass of wine, and then the whites of the three eggs; serve at once. SPANISH SAUCE. One half cup of boiling water, one tablespoon corn starch, two tablespoonfuls vinegar, one tablespoonfol of butter, one cup sugar, one-half nutmeg. HARD SAUCE. Beat to a cream a quarter of a pound of butter, add gradually a quarter of a pound of sugar; heat it until very white; add a little lemon-juice, or grate nutmeg on top. PUDDING SAUCE One cup of sugar, one-half cup of butter, yolks of three eggs; one teaspoon of corn starch or arrow-root; stir the whole until very light; add sufficient boiling water to make the consistency of thick cream; wine or brandy to suit the Mother's Cook Book. SAUCE FOR PLUM PUDDING. The yolks of three eggs, one tablespoonfol of powdered sugar, one gill of milk, a very little grated lemon-rind, two small wineglasssfuls of brandy. Separate the yolks from the whites of three eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boU. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.