Pudding Sauces

So that the housewife may be perfectly familiar with a variety of sauces and thus know the nature of the sauces mentioned in connection with the puddings themselves, a number of recipes for pudding sauces are given. Some of these are intended to be served hot and others cold, while a few may be served either hot or cold, as preferred. Selection may be made from these for any pudding that is accompanied by a sauce when served. Care should be taken to have the sauce appropriate for the pudding and to follow explicitly the directions given for making it.

Lemon Sauce No. 1

1/2 c. sugar 1 Tb. corn starch
Few grains of salt 1 c. boiling water 2 Tb. butter 2 Tb. lemon juice

Mix the sugar, corn starch, and salt, and add the water gradually, stirring constantly. Boil 5 minutes, remove from the fire, add the butter and lemon juice, and serve.

Lemon Sauce No. 2

1/3 c. 1 c. sugar 3 egg yolks 1/3 c. boiling water 3 Tb. lemon juice
Few gratings of lemon rind

Cream the butter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten. Then add the water and cook over boiling water until the mixture thickens.
Add the lemon juice and rind and serve at once.