COOKING AND RECIPES.

Manawatu Standard, Volume LIX, Issue 116, 17 April 1939, Page 11

COOKING AND RECIPES.

SAUCES FOR PUDDINGS. (Copyright.) “What sauces are l>est with puddings?” is a common question among housewives. Of course, it all depends upon the pudding. With a plain or sponge mixture, a highly flavoured sauce may be used. This may he chocolate or caramel, whipped cream with sherry, a hard sauce blended with jam or jelly, or it may he a hot thin sauce, flavoured with lemon or orange juice. With chocolate pudding, whipped cream. flavoured with vanilla or a custard sauce is usually preferable, although a hot steamed pudding blends well with hard sauce. Either the latter, or a thinner sauce, rich in butter and eggs should be chosen for a steamed fruit pudding, whether it is plain or rich, like plum pudding. With a lemon snow, or souffle, you will probably like best, a simple custard sauce.

Lemon sauce. —1-3 cup butter. I cup sugar, yolks of 3 eggs, \ cup boiling water. 1 tablespoon lemon juice, few gratings of lemon rind. Cream butter, add sugar gradually and volks of eggs slightly beaten ; then add water and cook over boiling wafer until niixfu-e thickens. Remove from stove, add lemon juice and riiul. Hard sauce.—l-3 cup butter, 1 cup powdered sugar, .3 tablespoons milk, 2-3 teaspoon vanilla, 1-3 teaspoon lemon. Cream butter, add the sugar gradually, then the milk, and bent until very light. Add the flavouring, i