All hot pudding sauces should be served as soon as made.
Butter may be creamed in a warmed basin but should on no account be melted.
Sauces made with yolks of eggs are best made in a bain marie; i.e. a saucepan placed in a larger pan containing hot water.
1 cup water
4 table-spoons powdered sugar
4 bananas
1 dessert-spoon maraschino or
1 wine-glass of wine
Put the water and sugar in a sauce-pan and stir until the sugar is dissolved. Add four bananas which have been mashed with a silver fork. Boil for two minutes. Put through a sieve, and add the wine or maraschino.
¹⁄₂ cup water
¹⁄₂ cup powdered sugar
3 ozs. chocolate
Vanilla
¹⁄₂ cup scalded cream
Boil the water and sugar together for five minutes. Stir in the melted chocolate. Add a little vanilla. Stir in the cream immediately before serving. If the chocolate mixture cannot be served at once, stand it in a pan of hot water until it is needed.
¹⁄₂ pint milk (or cream)
2 table-spoons powdered sugar
Yolks of 2 eggs
Vanilla
Boil the milk and sugar together. Beat the yolks thoroughly, and pour the milk over them. Strain and return to the saucepan, stirring until it thickens. Do not let it boil. Add a little vanilla.
¹⁄₄ lb. butter
1 cup castor sugar
¹⁄₄ cup boiling water
White of 1 egg
1 tea-spoon vanilla
2 table-spoons wine, fruit juice 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.
1 cup juice of fresh or stewed fruit
1 tea-spoon arrowroot
¹⁄₂ 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.
4 ozs. butter
¹⁄₂ cup powdered sugar
Yolks of 2 eggs
1 table-spoon boiling water
Juice of ¹⁄₂ 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.
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 good sauce to serve with plain boiled rice or batter pudding.
2 ozs. butter
2 ozs. castor sugar
¹⁄₂ 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.
2 ozs. butter
2 ozs. powdered sugar
¹⁄₂ 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.
¹⁄₂ cup of red currant or blackberry jelly
The juice of 1 lemon
Grated rind of ¹⁄₂ 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.
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.
2 table-spoons butter
2 tea-spoons flour
1¹⁄₂ cups of hot water (or water and milk)
1 cup brown or powdered sugar
Flavouring
Melt the butter in a saucepan, being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water (or milk and water) gradually, stirring well all the time, and when it boils add the sugar. Stir continually for five minutes. Remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used, but two tea-spoonfuls of fresh lemon juice, if it has been made with water.
The yolks of 4 eggs
1¹⁄₂ wine-glasses madeira or sherry
4 table-spoons castor sugar
A little cinnamon
This can be made in two ways.
I. Put eggs, wine and sugar into a saucepan on a good fire. Beat continually until the mixture thickens. It must not boil.
OR,
II. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.
¹⁄₂ pint of cream
¹⁄₂ cup of castor sugar
White of 1 egg
¹⁄₂ tea-spoon vanilla, or a little brandy
Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together.
¹⁄₂ pint melted butter
1 tea-spoon lemon juice
1 wine-glass sherry or madeira
Make the melted butter with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again.
1 cup white wine
Yolks of 4 eggs
1 tea-spoon lemon juice
The rind of ¹⁄₄ of a lemon
Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil, pour it over the yolks. Beat with an egg-whisk until very frothy.