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SAUCES
FOR PUDDINGS WITH ALCOHOL
 COLD
BRANDY SAUCE |
| BASIC
BRANDY OR WINE SAUCE |
| BRANDY
OR WINE SAUCE |
| RICH
WINE SAUCE |
| SUPERIOR
SAUCE FOR PLUM PUDDING |
| LIQUID
BRANDY SAUCE |
| CARAMEL
SAUCE WITH WINE OR BRANDY |
| OTHER
RECIPES FOR SAUCES |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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COLD
BRANDY SAUCE
Two cups of powdered sugar,
half a cup of butter, one wine-glass of brandy, 1 teaspoonful of cinnamon,
1 teaspoonful of nutmeg. Warm the butter slightly and work it to a light
cream with the sugar, then add the brandy and spices; beat it hard and
set aside until wanted. Should be put into a mold to look nicely and serve
on a flat dish.
BASIC
BRANDY OR WINE SAUCE
Stir a heaping teaspoon of cornstarch
in a little cold water to a smooth paste (or instead use a tablespoon of
sifted flour); add to it a cup of boiling water, with one cup of sugar,
a piece of butter as large as an egg, boil all together ten minutes. Remove
from the fire and when cool stir into it half of a cup of brandy or wine.
It should be about as thick as thin syrup.
BRANDY
OR WINE SAUCE
Take one cup of butter, two
cups of powdered sugar, the whites of two eggs, five tablespoons of sherry
wine or brandy and a quarter of a cup of boiling water. Beat butter and
sugar to a cream, add the whites of the eggs, one at a time, unbeaten,
and then the wine or brandy. Place the bowl in hot water and stir till
smooth and frothy.
RICH
WINE SAUCE
One cup of butter, two cups
of powdered sugar, half a cup 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, a teaspoon of grated nutmeg. Place the bowl in
a basin of hot water and stir for two minutes. The sauce should be smooth
and foamy.
SUPERIOR
SAUCE FOR PLUM PUDDING
Cream together a cup of sugar
and half a cup of butter; when light and creamy, add the well-beaten yolks
of four eggs. Stir into this one wine-glass of wine or one of brandy, a
pinch of salt and one large cup of hot cream or rich milk. Beat this mixture
well; place it in a saucepan over the fire, stir it until it cooks sufficiently
to thicken like cream. Be sure and not let it boil. Delicious.
LIQUID
BRANDY SAUCE
Brown over the fire three tablespoons
of sugar; add a cup of water, six whole cloves and a piece of stick cinnamon,
the yellow rind of a lemon cut very thin; let the sauce boil, strain while
hot, then pour it into a sauce bowl containing the juice of the lemon and
a cup of brandy. Serve warm.
CARAMEL
SAUCE WITH WINE OR BRANDY
Place a saucepan over the heat
and when it begins to be hot, put into it four tablespoonfuls of white
sugar and one tablespoonful of water. Stir it continually for three or
four minutes, until all the water evaporates; then watch it carefully until
it becomes a delicate brown color. Have ready a pint of cold water and
cup of sugar mixed with some flavoring; turn it into the saucepan with
the browned sugar and let it simmer for ten minutes; then add half a glass
of brandy or a glass of wine.
TIP: The wine or
brandy may be omitted if preferred. |
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