Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

wine. Claret sauce (Contributed) Make a syrup by boiling one cupful of sugar and one-third of a cup of water. When cold add one-third of a cupful of claret. Brandy sauce (liquid) Work two tablespoonfuls of butter into two cupfuls of powdered sugar, moistening with boiling water. Beat hard for five minutes, and set within a saucepan of water at a hard boil. Stir until scalding hot, add a teaspoonful of cornstarch wet in cold water, cook one minute and pour in a glass of good brandy. Take at once from the fire. Wine sauce (liquid) Make as just directed, but using wine in place of brandy. COLD PUDDINGS AND CUSTARDS Besides the ordinary baked and boiled custards, there are many varieties which are easily prepared, and are delicious, as well as digestible. The milk of which these are made should always have added to it a bit of soda the size of a pea to prevent curdling. I shall not mention this in the following recipes, as I shall take it for granted that the precaution has been taken. Boiled cup custards Heat a quart of milk in a double boiler, but do not bring it quite to the boil. Beat five eggs light and stir into them half a cupful of sugar. On this mixture pour the scalding milk very gradually, beating steadily all the time. Return to the double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. If boiled longer than this it will curdle and separate. Remove the custard from the fire, season with two teaspoonfuls of vanilla and set aside to cool. When cold, nearly fill glasses or cups with the mixture and heap with a meringue made by whipping the whites of two eggs stiff with two tablespoonfuls of sugar. Baked custard Proceed exactly as in the preceding recipe until you have poured the hot milk on the sugar and eggs. At this point flavor the mixture with two teaspoonfuls of vanilla, and turn it into a pudding-dish. Grate nutmeg over the top of the custard, set