Desserts and Salads

+Sherry Wine Sauce, No. 1.+-- Add to the Butter Sauce ½ cup sugar
and ½ pint sherry wine.

10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, ½ cup water,
the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of ½
lemon; put all the ingredients in a small saucepan over the fire and
keep stirring until the sauce begins to thicken; then take it off;
if allowed to boil it will be spoiled, as it will immediately
curdle; beat the whites to a stiff froth, stir them into the sauce
and serve.

11. +Sherry Wine Sauce, No. 3.+-- Melt in a small saucepan 1
tablespoonful butter; add 1 teaspoonful flour; when well mixed add 1
cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs;
stir briskly until the sauce is on the point of boiling; then
instantly remove and serve with plum or bread pudding.

12. +Wine or Brandy Sauce.+-- Prepare 1 cup Butter Sauce, sweeten it
with sugar, add 1 glass brandy, port or sherry wine, a little lemon
juice and nutmeg.

13. +Arrack Sauce (Allemande).+-- Mix 2 tablespoonfuls flour with
some white wine; add in small pieces 2 tablespoonfuls butter, peel
and juice of ½ lemon and 2 cups white wine; place a saucepan
containing the ingredients over the fire and stir until it comes to
a boil; remove from the fire, add 1 cup arrack and 1 cup sugar.

14. +Arrack Sauce (English).+-- Put in a small saucepan 1
tablespoonful flour mixed with a little cold water, the yolks of 3
eggs, 1 tablespoonful butter, a piece of cinnamon, a little lemon
peel, 2 tablespoonfuls sugar and 1½ cups water; set saucepan over
the fire, stir constantly until it commences to boil; then instantly
remove from the stove, add a little lemon juice and ½ cup arrack.
This sauce can be made with any kind of wine or brandy.

15. +Brandy Sauce (with Milk, “English Style”).+-- Put in a small
saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoonful sugar and
a little grated lemon peel; stir over the fire till the sauce is at
boiling point; instantly remove and add 3 tablespoonfuls brandy;
serve with plum pudding.

16. +Brandy Sauce (American), No. 1.+-- Stir 4 tablespoonfuls
powdered sugar with 1½ spoonfuls butter to a cream; add by degrees
the yolks of 2 eggs, ½ cup boiling water and ½ cup brandy; put all
the ingredients in a tin cup and set it in a saucepan of hot water;
stir until the sauce is boiling hot; flavor with nutmeg and vanilla.
This sauce may be made of wine in the same manner.

17. +Brandy Sauce, No. 2.+-- Beat 1 tablespoonful butter with 6
tablespoonfuls powdered sugar to a cream; add by degrees 1
wine-glassful of brandy, 3 tablespoonfuls boiling water and a little
nutmeg; put the sauce into a tin cup, set in saucepan of boiling
water and stir until the sauce is hot; but do not allow it to boil.

18. +Punch Sauce.+-- Place a small vessel on the stove with 1 cup of
rum, 2 tablespoonfuls powdered sugar, the grated rind of ½ an orange
and 1 teaspoonful vanilla essence; let it remain over the fire until
the liquor catches a light flame; put on the lid for 1 minute; then
remove it from the fire, add the juice of 1 orange and serve hot.
This sauce is usually poured over the pudding.

19. +Rum Sauce.+-- Mix ½ tablespoonful flour with a piece of butter
the size of an egg; add 1 cup boiling water; when well mixed
together add ½ cup Rhine wine, the peel and juice of ½ lemon, 4
tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs;
place in a saucepan over the fire and beat with an egg beater till
the sauce comes to a boil; instantly remove and add ½ cup rum. In
place of rum, brandy may be used. NOTE.--The eggs may be omitted and
1 tablespoonful flour used instead of ½.

20. +Sauce à la Diaz.+-- Place a tin pan over the fire with 1 cup
rum, ½ cup Marella wine, 3 tablespoonfuls sugar, the grated rind of
1 orange and 1 teaspoonful vanilla; leave the pan on the stove until
the liquor takes fire; then cover quickly; boil 1 minute; draw it
from the fire to the side of the stove; let it stand a few minutes;
then strain into a bowl; cover tightly and when cold pour it over
the pudding.

21. +Wine Chaudeau (with Rum).+-- Place a saucepan on the stove with
1 teaspoonful cornstarch mixed with a little cold water; add 2 whole
eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon
juice, some grated orange peel, ½ bottle Rhine wine and 2 glasses of
rum; stir with an egg beater until just about to boil; then
instantly remove from the fire, stir for a few minutes longer and
serve. Any other kind of liquor may be used instead of rum.

22. +Wine Sauce (with Almonds and Raisins).+-- Put a small vessel
over the fire with ½ bottle claret, 3 tablespoonfuls ground almonds,
3 tablespoonfuls raisins, a piece of cinnamon, 4 tablespoonfuls
sugar and the peel of 1 lemon; stir until it boils; then remove from
the fire, take out cinnamon and lemon peel and serve.

23. +Hard Sauce.+-- Stir ¼ pound butter with 8 tablespoonfuls
powdered sugar to a cream until it looks white; add by degrees 1
small glass of brandy (and, if liked, a little nutmeg); the yolks of
2 eggs may also be beaten through the sauce.

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