Camping and woodcraft - Scoutmastercg.com

BEVERAGES AND DESSERTS3^3boiling water as required to keep the bag covered.Turn the bag upside down when pudding begins toset, or the fruit will all go to the bottom; turn itaround now and then to prevent scorching againstsides of pot. When done, manipulate it like cottagepudding. Serve with jiweet sauce.A richer duff can be made by spicing and addingmolasses, or the rind and juice of a lemon.Sweet Sauce for Puddings.— Melt a little butter,sweeten it to taste, and flavor with gratedlemon rind, nutmeg, or cinnamon.Brandy Sauce.— Butter twice the size of an eggis to be beaten to a cream with a pint of sugar anda tablespoonful of flour. Add a Rill of brandy.Set the cup in a dish of boiling water and beat untilthe sauce froths.Fruit Sauce.— Boil almost any fresh fruit untilit is quite soft. Squeeze it through cheesecloth,sweeten to taste, heat it, and pour the sauce overyour pudding. Spices may be added during thefinalheating.Hard Sauce.— Work 2 tablespoonfuls of butteiwith a small cupful of sugar to a cream. Flavo:with a little nutmeg, lemon juice, brandy, ni what«vtr may be your preference.