17. +Brandy Sauce, No. 2.+-- Beat 1 tablespoonful butter with 6 tablespoonfuls powdered sugar to a cream; add by degrees 1 wine-glassful of brandy, 3 tablespoonfuls boiling water and a little nutmeg; put the sauce into a tin cup, set in saucepan of boiling water and stir until the sauce is hot; but do not allow it to boil.
18. +Punch Sauce.+-- Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar, the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding.
19. +Rum Sauce.+-- Mix ½ tablespoonful flour with a piece of butter the size of an egg; add 1 cup boiling water; when well mixed together add ½ cup Rhine wine, the peel and juice of ½ lemon, 4 tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs; place in a saucepan over the fire and beat with an egg beater till the sauce comes to a boil; instantly remove and add ½ cup rum. In place of rum, brandy may be used. NOTE.--The eggs may be omitted and 1 tablespoonful flour used instead of ½.
20. +Sauce à la Diaz.+-- Place a tin pan over the fire with 1 cup rum, ½ cup Marella wine, 3 tablespoonfuls sugar, the grated rind of 1 orange and 1 teaspoonful vanilla; leave the pan on the stove until the liquor takes fire; then cover quickly; boil 1 minute; draw it from the fire to the side of the stove; let it stand a few minutes; then strain into a bowl; cover tightly and when cold pour it over the pudding.
21. +Wine Chaudeau (with Rum).+-- Place a saucepan on the stove with 1 teaspoonful cornstarch mixed with a little cold water; add 2 whole eggs, the yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon juice, some grated orange peel, ½ bottle Rhine wine and 2 glasses of rum; stir with an egg beater until just about to boil; then instantly remove from the fire, stir for a few minutes longer and serve. Any other kind of liquor may be used instead of rum.
22. +Wine Sauce (with Almonds and Raisins).+-- Put a small vessel over the fire with ½ bottle claret, 3 tablespoonfuls ground almonds, 3 tablespoonfuls raisins, a piece of cinnamon, 4 tablespoonfuls sugar and the peel of 1 lemon; stir until it boils; then remove from the fire, take out cinnamon and lemon peel and serve.
