THE RIGHT RECIPE

Evening Star, Issue 19788, 11 February 1928, Page 21

THE RIGHT RECIPE

SOME PUDDING SAUCES. Rich Same.— loz sugar, half-cup milk, half-cup brandy, yolks of two eggs. Beat the sugar and yolks well, add milk, and stir till it thickens over a slow beat, but on no account let it boil. Add a little grated lemon rind, and then (bo brandy. Servo separated}', or pour it round the Christmas pudding. Orange Sar.ce.—Four oranges, one teaspoonful of arrowroot, one wineglass of syrup from any tinned fruit. Rub the rinds of the oranges on to some loaf sugar, and put the latter into a stewpan with the juice and pulp of the oranges; add t.be arrowroot stirred smooth with the syrup, and stir all over the gas till it thickens. Lemon Sauce.—Grate the rind of one lemon, add it to tbs strained juice of tlio lemon (there should be a wineglassful), add the yolks of two eggs and the white _ of one egg, both well beaten, and stir in naif "a teacup of water. Stir over the gas till it thickens. but does not boil. Vanilla Sauce.—Three-quarters of a cup of water, 4oz sugar (perhaps a little more), 4oz butter, vanilla sence. Cream butter and sugar, add the water, and boil tor a few minutes, then add the vanilla. Raspberry Jam Sauce.—One dessertspoonful of cornflour, loz sugar, one tablespoouful of raspberry jam, halfpint milk or water. Mix cornllour with the cold water, and stir till it boils. Adt. sugar and jam and any nice Iruit juice or liquor from tinned fruit. Sauce lor Any Light Pudding.—One gill of sherry, half-gill of water, 'oz castor sugar, one tablespoonful of apricot jam. Simmer all in a stewpan for ten minutes, then strain and serve.