Page:Mrs Beeton's Book of Household Management.djvu/314

270 Method.—Mix all the ingredients in a saucepan, set the pan on the fire, and whisk until the contents thicken and become frothy. Serve at once.

Time.—10 to 15 minutes. Average Cost, 1s.

Ingredients.—¼ of a lb. of butter, ¼ of a lb. of pounded sugar, a wineglassful of brandy or rum.

Method.—Beat the butter to a cream, add the pounded sugar and brandy or rum; stir until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to taste.

Time.—10 minutes. Average Cost.—8d.

Ingredients.—1 wineglass of rum, 4 yolks of eggs, 3 whites of eggs, 2 ozs. of castor sugar, ½ gill of water.

Method.—Put all the ingredients into a stewpan with half a gill of water, stand it in a larger pan of boiling water, and whisk briskly until the whole becomes thick and frothy. Serve at once.

Time.—About 15 minutes. Average Cost, 9d. or 10d. for this quantity.

Ingredients.—4 ozs. of butter, 2 ozs. of sugar, 10 bitter almonds, 1 wineglassful of brandy.

Method.—Blanch and finely chop the almonds, then pound them well in a mortar. Beat the butter and sugar to a cream, add the almonds and brandy, continue to beat until the preparation has the appearance of clotted cream, then use as required.

Time.—From 20 to 30 minutes. Average Cost, 1s.

Ingredients.—¼ of a pint of brandy or sherry, ¼ of a pint of boiling water, 1 tablespoonful of castor sugar, 1 level teaspoonful of arrowroot.

Method.—Blend the arrowroot smoothly with 2 tablespoonfuls of cold water, and pour over it the boiling water, stirring meanwhile.