Plain Sauce for Pudding
Stir together (as in making pound cake) equal quantities of fresh butter and white sugar. This is the usual proportion; but if you can stir or beat it easily, try a little less butter, and a little more of the sugar. Grate in some nutmeg, and the yellow rind of a fresh lemon, and send it to table heaped on a small plate, with a tea-spoon near it.E
Many persons prefer, with plain puddings, cold butter on a butter plate, and sugar from the sugar-bowl; mixing it for themselves on their own plate. This is best for boiled fruit pudding or dumplings; and for egg or batter puddings, molasses or syrup is very good; and costs but little.