Foamy Sauce

Once widely known in New England and in the South, foamy sauce has all but disappeared. Whip this warm froth just before serving over steamed puddings and fruit desserts. This is based on a late 19th-century recipe from Mrs. Mary J. Lincoln, author of Mrs. Lincoln’s Boston Cook Book (What to Do and What Not to Do in Cooking, 1896), and the first principal of the Boston Cooking Sc