SAUCES. 
SAUCE GOOD FOR ALL PUDDINGS. 
Three-quarters of a cup of butter, one and a half cups of sugar, one 
egg* juice and grated rind of a lemon; all beaten well together. Just be¬ 
fore serving pour on the beaten mixture one pint of boiling water. 
WINE SAUCE. 
One tablespoonful oif flour mixed smooth in half a pint of cold water; 
boil this until it thickens, stirring it all the time; pour it over half a pound 
of sugar; one-quarter of a pound of butter, a grated nutmeg, and add a 
glass of wine. 
HARD SAUCE. 
Beat to a cream one cup butter, to which add three cups powdered 
sugar. Beat long and hard; then place it upon a small dish and.smooth 
into shape with a knife-blade dipped in cold water. It is made richer by 
having half a cup of wine, or the juice of a lemon, or both, beaten up with 
it. When smooth, grate nutmeg thickly on the top. 
MISCELLANEOUS RECIPES. 
BOILED CUSTARD. 
One quart of milk, eight eggs, omitting the whites of four; then strain 
it. Add eight or ten drops of vanilla. 
Make a custard, and when it is done and quite cool put it into a deep 
glass dish; beat to a stiff froth the whites of four eggj that have been 
omitted in the custard, adding eight or ten drops of lemon; drop the froth 
in balls on the top of the custard. 
GELATINE. 
One box of Cox’s gelatine, two cups loaf sugar, two cups cold water, 
juice and grated peel of two lemons, a pinch of nutmeg, and the same of 
cinnamon, four cups boiling water, two wineglesses of clear wine. Soak 
the gelatine in the cold water for two hours. Put it into a bowl with 
the sugar, lemon juice, nutmeg and cinnamon. Pour the boiling water 
over these and stir until the gelatine is dissolved; add the wine and strain 
through a flannel bag. 
PINEAPPLE SHERBET. 
Dissolve one box of gelatine in one gallon of water; add to this two 
cans of pineapple, cut fine; the juice of four oranges and two lemons. 
Sweeten to taste and freeze. 
BRANDY PEACHES. 
Lay the peaches in strong pearlash water, boiling until the skins are 
loose; then put them in cold water, rub the skins off, put them on dishes 
to cool. To one pound peaches add one-half pound sugar. Make the 
syrup, and boil the peaches in it for three-quarters of an hour. Put the 
peaches in jars and add to the syrup equal quantities of brandy and 
alcohol. 
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