Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

stir this in half a pint of boiling water; let it boil a few minutes, when add a glass of wine and some nutmeg. White Sauce. Take half a pound of powdered white sugar, and quarter of a pound of butter, beat them well together with a glass of wine, and grate in half a nutmeg. A little currant jelly is preferred by some in this sauce instead of wine. Cream Sauce. Boil half a pint of cream, thicken it a very little, and put in a lump of butter; sweeten it to your taste, and after it gets cold add a glass of white wine; this is good to eat with boiled rice, plain pudding, or apple dumplings. Molasses Sauce. Put half a pint of molasses to boil in a skillet, with a piece of butter the size of an egg; when it has boiled a few minutes, pour in a tea-cup of cream, and grate in half a nutmeg; this is the most economical way of making sauce. Egg Sauce. Take the whites of three eggs and the yelks of two, beat them till very light, and add a large table-spoonful of butter ready creamed, with sugar and nutmeg to your taste; boil three glasses of wine, and pour over the other ingredients, put it over the fire, and let it boil two minutes, stirring all the time. This is nice sauce for any kind of pudding. Cherry Toast. Stone and stew a quart of ripe cherries, sweeten them, place some slices of buttered toast in a deep dish, and put the stewed cherries over them. A little powdered cinnamon or grated nutmeg may be put on the toast. Apple Custard. Lay a crust in your pie plates, slice apples thin and half fill the plates, pour over a custard made of four eggs to a quart of milk, sweeten and season it; bake it slowly. Custard baked in Cups. Beat up five eggs with two heaped spoonsful of sugar, mix these with a quart of rich milk and a little nutmeg; fill the cups, pour water in