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SWEET SAUCE

(Sauces.) - (The Jewish Manual)







The usual way of making sauces for puddings, is by adding sugar
to melted butter, or thin egg sauce, flavoring it with white wine,
brandy, lemon peel, or any other flavor approved of.

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White Wine Sweet Sauce

Break a stick of cinnamon, and set it over the fire in a saucepan, with

enough water to cover it; boil it up two or three times; add a quarter

of a pint of wine and about two spoonfuls of powdered sugar, and break

in two bay-leaves; boil all these together; strain off the liquor

through a sieve; put it in a sauceboat or terrine, and serve up.









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