grated lemon-rind, and
stir over the fire until the mixture thickens; but do _not_ allow it to
_boil_. Put in the brandy; let the sauce stand by the side of the fire,
to get quite hot; keep stirring it, and serve in a boat or tureen
separately, or pour it over the pudding.

_Time_.--Altogether, 10 minutes. _Average cost_, 1s.

_Sufficient_ for 6 or 7 persons.

SWEET SAUCE FOR PUDDINGS.

1360. INGREDIENTS.--1/2 pint of melted butter made with milk,
4 heaped teaspoonfuls of pounded sugar, flavouring; of grated
lemon-rind, or nutmeg, or cinnamon.

_Mode_.--Make 1/2 pint of melted butter by recipe No. 380, omitting the
salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or
powdered cinnamon, and serve. Previously to making the melted butter,
the milk can be flavoured with bitter almonds, by infusing about half a
dozen of them in it for about 1/2 hour; the milk should then be strained
before it is added to the other ingredients. This simple sauce may be
served for children with rice, batter, or bread pudding.

_Time_.--Altogether, 15 minutes. _Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

VANILLA CUSTARD SAUCE, to serve with Puddings.

1361. INGREDIENTS.--1/2 pint of milk, 2 eggs, 2 oz. of sugar, 10 drops
of essence of vanilla.

_Mode_.--Beat the eggs, sweeten the milk; stir these ingredients well
together, and flavour them with essence of vanilla, regulating the
proportion of this latter ingredient by the strength of the essence, the
size of the eggs, &c. Put the mixture into a small jug, place this jug
in a saucepan of boiling water, and stir the sauce _one way_ until it
thickens; but do not allow it to boil, or it will instantly curdle.
Serve in a boat or tureen separately, with plum, bread, or any kind of
dry pudding. Essence of bitter almonds or lemon-rind may be substituted
for the vanilla, when they are more in accordance with the flavouring of
the pudding with which the sauce is intended to be served.

_Time_.--To be stirred in the jug from 8 to 10 minutes.

_Average cost_, 4d.

_Sufficient_ for 4 or 5 persons.

AN EXCELLENT WINE SAUCE FOR PUDDINGS.

1362. INGREDIENTS.--The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz.
of pounded sugar, 2 oz. of fresh butter, 1/4 saltspoonful of salt, 1/2
pint of sherry or Madeira.

_Mode_.--Put the butter and flour into a saucepan, and stir them over
the fire until the former thickens; then add the sugar, salt, and wine,
and mix thes