SAUCES

Mrs. J. J. P.One large coffee cup of white sugar; half the rind of one lemon; one teaspoonful of juice; a lump of butter the size of an egg; one half pint of water; add a teaspoonful of corn starch mixed with a little water; let all simmer, but not boil.

Mrs. Crane.One-third of a pound of butter; one third of a pound of sugar; three eggs; wine glass of milk or cream; the rind of an orange grated; one half of a nutmeg grated; one tablespoonful of brandy; two of rose water; two ounces of sponge cake. Pour the cream or milk over the cake to moisten it; then stir this with sugar and butter; beat your eggs; mash the cake very fine and mix all together with the brandy and spice.
Lemons can be used in the same way; only add the juice of half a lemon. Serve with sauce.

One cup of milk; one of sugar; three tablespoonsful of corn starch; boil it a few minutes; then add one tablespoonful of butter and two of brandy.

One cup of sugar; a little less than one half cup of butter; work together until smooth; add a wine glass of wine; flavor with nutmeg, and stir in boiling milk until the whole is of the consistency of thick cream. Send to the table, and stir well when served. Don't put the wine in until perfectly cold.

One fourth of a cup of butter; one cup of sugar; yolk of one egg; one half glass of wine; one half teaspoonful of flour; beat well together; then pour on a teacupful of boiling water. Let it simmer.

One cup of sugar; two eggs; three tablespoonsful of cold water; set over a teakettle of boiling water; stir all the time, till well cooked. Then put a piece of butter size of an egg in a bowl, and pour the mixture over it. Flavor to taste.

One cup of sugar; one half cup of butter; yolk of one egg; one glass of wine or brandy. Heat the wine before mixing, and, when ready to send to the table, beat the white of the egg very light, and put on top of the sauce.

Four heaping tablespoonsful of sugar; one of flour; two of butter. Beat all together until like cream. Just before using, stir in boiling water to make it the consistency of starch. Flavor with vanilla, the last thing.

Mrs. C. Wright.Stir to a cream one cup of butter and three cups of sugar; add one half cup of wine; one teaspoonful of lemon essence; cinnamon and nutmeg to suit the taste. Beat till light and creamy; smooth into shape, and put upon the ice until the pudding is served.

Make a rich syrup of white sugar; boil it; and put in ground cinnamon and nutmeg while boiling. Serve hot.

One half pint of water; one quarter pound of white sugar; one quarter pound of butter rubbed into a tablespoonful of flour; boil a short time; adding a sliced lemon just before taking from fire.

Mrs. Henry Stoddard.One pint of wine; the yolks of six eggs, and the whites of three; a sufficient quantity of lemon; ground cinnamon and sugar to taste. Heat the whole over the fire, but don't let it boil. Serve hot.

One cup of brown sugar; one of water; pinch of salt; one spoonful of butter; a few drops of essence of lemon; one spoonful of vinegar. Beat butter, sugar, lemon, vinegar, and flour well together; pour the water boiling on them, and let it scald up.

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