Six table-spoonfuls of sugar. Ten table-spoonfuls of water. Four table-spoonfuls of butter. Two table-spoonfuls of wine. Nutmeg, or lemon, or orange-peel, or rose-water, to flavor,
Heat the water and sugar very hot. Stir in the butter till it is melted. but be careful not to let it boil. Add the wine and nutmeg, just before it is used.
Two table-spoonfuls of butter. Ten table-spoonfuls of sugar.
Work this till white, then add wine or grated lemon-peel, and spice to your taste.
Mix half as much butter as sugar, and heat it fifteen minutes in a bowl set in hot water. Stir till it foams. Flavor with wine or grated lemon-peel.
Boil, in half a pint of water, some orange or lemon-peel, or peach-leaves. Take them out and pour in a thin paste, made with two spoonfuls of flour, and boil five minutes. Then put in a pint of sugar, and let it boil. Then put in two spoonfuls of butter, add a glass of wine, and take it up before it boils.
Beat the yelks of three eggs into sugar enough to make it quite sweet. Add a tea-cup of cream, or milk, and a little butter, and the grated peel and juice of two lemons. When lemons can not be had, use dried lemon-peel, and a little tartatic acid. This is a good sauce for puddings, especially for the Starch Minute Pudding. Good cider in place of wine is sometimes used.