Custard Sauce

2 eggs.

1 pint (2 cups) milk.

1 tablespoonful cornstarch.

1 tablespoonful sugar.

1/2 teaspoonful vanilla extract.

Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.

Add the vanilla extract.

Serve hot or cold.

Currant Sauce

3 ozs. (3 tablespoonfuls) currants 1 tablespoonful fine bread crumbs.

4 cloves.

1 oz. (1 heaping tablespoonful) butter 1 wineglassful port wine 1 blade mace.

Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.

The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.

This sauce is good served with venison.

Egg Sauce

1 yolk hard cooked egg.

2 raw egg yolks.

1 tablespoonful lemon juice 1 teaspoonful chopped parsley Salt, pepper, and paprika.

1 oz. (1 heaping tablespoonful) butter.

1 oz. (1 heaping tablespoonful) flour.

1/2 pint (1 cup) milk.

1 gill (1/2 cup) stock.

Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.

Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.

Espagnole Sauce

2 ozs. (2 heaping table-spoonfuls) butter 2 tablespoonfuls flour 1 pint (2 cups) brown stock 1 carrot 1 shallot.

1 small onion.

1 small slice ham.

1 wineglassful sherry wine.

1 gill (1/2 cup) tomato sauce.

Salt and pepper.

Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown colon.

Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.

Hard Sauce

4 ozs. (4 heaping table-spoonfuls) butter.

2 ozs. (2 heaping table-spoonfuls) sugar.

2 heaping tablespoonfuls chopped almonds 1 tablespoonful sherry wine or brandy.

Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.

Chill and serve in a heap in a dainty ramequin.

Hollandaise Sauce

4 egg yolks.

4 ozs. (4 heaping table-spoonfuls) sweet butter.

2 tablespoonfuls vinegar 1 tablespoonful cold water Salt to taste.

Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.

Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.