SOME SAUCES
FOR YOUR XMAS PUDDING
11' you follow the traditional manner of serving Christmas pnclcling, the question oi sauce will not arise; for you Avill simply pour some brandy over . your pudding before serving it, set alight to it with' a match, and march into the room to the accompaniment of cheers from the assembled party. But this tradition, alas! is dying with so many others that some standard sauce recipes will be looked for. And here they-are: Brandy Sauce: Take six tablespoons of butter, I cup icing sugar, and three eggs. Cream the butter, add sugar, slowly beating, add wellbeaten egg yolks, and finally the stiffly-beaten egg whites. Before serving, heat over boiling water, add ing sufficient brandy to meet your individual taste'. Lemon Sauce: Take 1 cup water, 2 tablespoons each of sugar and lemonjuice, and 1 teaspoon cornflour. Boil water, sugar and cornflour mixed With a little cold water. Boil five minutes and add fruit juice and one tablespoonful caramel (made with burnt sugar), if desired.
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https://paperspast.natlib.govt.nz/newspapers/BPB19401213.2.30
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Bay of Plenty Beacon, Volume 2, Issue 249, 13 December 1940, Page 6
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170SOME SAUCES Bay of Plenty Beacon, Volume 2, Issue 249, 13 December 1940, Page 6
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