Rich Wine Sauce

Beat to a cream half a cup of butter, and very gradually beat in one cup of sugar, one spoonful of corn starch, one wineglass of wine, and the white of one egg. When this is a perfect froth, stir in one third of a cup of boiling water; set this in warm water for two minutes, stirring all the while, and then serve.

Plain Wine Sauce

Put into a sauce-pan one cup of sugar and one cup of water; grate into this half a nutmeg, and put on the fire to simmer; let it simmer half an hour, and then add one glass of wine; simmer ten minutes longer, and serve.

Lemon Sauce

Beat to a froth one spoonful of butter, one cup of sugar, one spoonful of corn starch, and two eggs. When very smooth and light, add one cup of boiling water. Set the basin into boiling water, and stir five minutes. Season with lemon, and serve

Vinegar Sauce

One cup of boiling water, one of sugar, one table-spoonful of flour, one of vinegar, and a little nutmeg. Mix the flour with a little cold water, and stir into the boiling sugar and water; then stir in the vinegar and nutmeg, and boil twenty minutes. Wine sauce is very good made in this manner, using wine instead of vinegar. Season with a little salt.