Subj : hard sauce To : DAVE DRUM From : JIM WELLER Date : Mon Oct 03 2022 22:54:00 -=> Quoting Dave Drum to Jim Weller <=- DD> it was called hard sauce because of the hard liquor used in it. Well, uh, okay. DD> Her sauce was not hard when cold - just somewhat thicker than DD> when warmed. My mom made a sauce much like that too, but with flour, for Christmas time plum puddings. She called it simply "pudding sauce". The real thing, like the one in your second recipe, can be molded and shaped for fancy presentations. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: John Nott's Mother's Plum Pudding Categories: Pudding, Holiday, Heirloom, Jw, Tnt Yield: 1 Pudding 1 lb Raisins; stoned 1 lb Currants; cleaned 1 lb Brown sugar 1 lb Suet; chopped fine 1 lb Bread crumbs; fine 1 lb [?] mixed citron, lemon and -orange peel; cut fine [how -much?] 1 Nutmeg 12 Eggs 2 Or 3 large handfuls of flour 1/2 Teacup of good liquor Sauce: 1 c Brown sugar 1 c Butter Yolk of one egg 1 Wineglass of good liquor Break in 12 eggs and mix all well, stirring a good while and adding 2 or 3 large handfuls of flour and a half a teacup of good liquor. Scald your cloth and flour it well. Tie the pudding pretty tight. It does not swell much. Boil six hours. Sauce: beat the butter and sugar to a cream and stir in the yolk. Put it on top of the stove to simmer but do not let it boil. Pour in a wine glass of good liquor and serve hot. John Nott's mother is my maternal grandfather's first wife. This recipe was given to my mother by her half-brother John around 1946 and recorded in her personal recipe book word for word. Jim Weller MMMMM Cheers Jim .... I said "big" instead of "grande" at Starbucks once ... .... They dragged me out behind the store's dumpster and beat me up. ___ Blue Wave/QWK v2.20 --- Platinum Xpress/Win/WINServer v3.0pr5 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392) .