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Lemon Sauce, No. 1.
Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream;add by degrees 1 beaten egg, the juice and grated rind of ½ lemon, a little nutmeg and 4 tablespoonfuls boiling water;
beat the sauce thoroughly for 5 minutes; put in a tin pail and set in saucepan of hot water;
stir constantly until very hot, but do not allow it to boil.
Lemon Custard Sauce.
Place a saucepan with 1 pint milk,3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until it just comes to the boiling point;
quickly remove, pour sauce into a dish, flavor with lemon essence and serve cold with cold pudding.
Lemon Sauce (with Liquor).
Melt in a saucepan 1 tablespoonful butter;add ½ tablespoonful flour; when well mixed pour in 1 cup boiling water;
boil 2 minutes; remove from the fire, pour sauce into a bowl;
add the juice of ½ lemon, a little nutmeg and a glass of brandy;
sweeten with sugar and serve hot. Very nice with rolly-poly pudding or apple dumplings.
Sherry or Madeira wine may be used instead of brandy.
add by degrees 1 cup sweet cream and stir constantly; add the grated rind of 1 orange;
put the whole in a tin cup or pail,
set in a vessel of hot water and stir all 13 the time until it is on the point of boiling;
then instantly remove from the fire, strain through a sieve over the pudding and serve hot.
other type of LEMON SAUCE
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