Sweet Melted-butter Sauce Required: Half a pint of milk. Two ounces of butter. One ounce of flour. One tablespoonful of castor sugar.

Melt the butter in a saucepan, stir in the flour smoothly, and cook it for a few minutes without letting it colour. Add the milk, and stir until it boils. Sweeten it to taste, and serve it in a hot tureen.

N.B. - If a cheaper sauce is required, use only one ounce of butter.

Lemon Sauce

Required: Half a pint of boiling water. Half an ounce of corn flour.

Two lemons.

One tablespoonful of castor sugar.

Grate off all the rinds of the lemons, put the water in a pan on the fire. Mix the cornflour smoothly and thinly with the lemon-juice. When the water boils, pour in the cornflour, and stir it over the fire until it boils. Add the grated rinds and the sugar, let the sauce simmer gently for five minutes, then serve in a hot tureen.

N.B. - Orange sauce is made in the same way, using oranges instead of lemons.

Mousseline Sauce

Required: Two eggs.

Four tablespoonfuls of cream. Two tablespoonfuls of castor sugar. Three tablespoonfuls of sherry or brandy or lemon-juice.

Break the eggs separately into a cup to make sure they are good, then put them in a small pan with the rest of the ingredients. Place this pan in a large saucepan with boiling water to come about three parts up the small pan. Whisk the sauce briskly, until it is light and frothy, but on no account must it boil, or it will be spoilt. Serve it at once.

Pistachio Sauce

Required: Half an ounce of cornflour. One ounce of castor sugar. Three-quarters of a gill of water. Four tablespoonfuls of sherry or marsala. Vanilla. One tablespoonful of cream.

Put the pistachio nuts in a small saucepan with boiling water, and let them cook for a few minutes, then shell them and pound them in a mortar until smooth. Mix the cornflour smoothly and thinly with the cold water, put it in a saucepan with the pounded pistachios, and bring them to boiling point. Keep them well stirred, let them simmer for five minutes, then add the wine, cream, and sugar to taste. Strain the sauce into a hot tureen.

N.B. - If preferred use milk instead of cream.

Vanilla Sauce

Required: Half a pint of sweet melted-butter sauce. Vanilla to taste.

Make the sauce as already directed. Just before serving add essence of vanilla to taste, and serve in a hot tureen.

Wine Sauce

Required: Quarter of a pint of boiling water. Four tablespoonfuls of sherry or marsala. Two tablespoonfuls of any jam. One teaspoonful of lemon-juice. Castor sugar to taste.

Put the water, jam, and strained lemon-juice in a pan on the fire, and boil the mixture until it becomes like syrup. Add the wine, and sugar also if any is required. Let it reboil, then strain into a hot tureen, and serve.