SAUCES FOE PUDDINGS. 419
ORANGE CREAM SAUCE, HOT.
THIS is made as LEMON CREAM SAUCE, substituting orange for lemon.
Creams for puddings, pies and fritters may be made in the same manner with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes.
COLD LEMON SAUCE.
BEAT to a cream one teacupful of butter and two teacupfuls of fine white sugar ; then stir in the juice and grated rind of one lemon ; grate nutmeg upon the sauce and serve on a flat dish.
COLD ORANGE SAUCE.
BEAT to a cream one teacupful of butter and two teacupfuls of fine white sugar ; then stir in the grated rind of one orange and the juice of two ; stir until all the orange juice is absorbed ; grate nutmeg upon the sauce and serve on a flat dish.
COLD CREAM SAUCE.
STIR to a cream one cupful of sugar, half a cupful of bui.-U-i, vhen add a cupful of sweet, thick cold cream, flavor to taste. Stii v rf ;nd set it in a cool place.
CREAM SAUCE, WARM.
HEAT a pint of cream slowly in a double boiler ; when nearly boil- ing, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract ; stir it thoroughly and add, when cool, the whites of two well-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more.
CARAMEL SAUCE.
PLACE over the fire a saucepan ; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evapo- rates ; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring ; turn it into the saucepan with the browned sugar and let it
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