Recipe: Pudding Sauces

The Sauces served with PUDDINGs deserve just as much attention as to selection and preparation as the PUDDINGs themselves. For instance, a sour Sauce that is not rich, such as lemon Sauce, should be served with a rich, sweet PUDDING, while a rich, hard Sauce or perhaps a chocolate Sauce is the proper kind to serve with a bland, flavorless PUDDING.

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.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)