Custard Sauce. (Very Fine)

One pint of rich sweet milk, four tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, four fresh eggs beaten separately, two teaspoonfuls of lemon extract, one gill of sherry wine. Put the milk, sugar and lemon into a saucepan and set it into a pan of boiling water over the fire. Mix the corn starch with a little cold milk and stir it in; stir it until it boils three minutes. Then beat the yolks with a spoonful of cold milk and stir them in; stir it until the yolks thicken, but it must not boil. Then take it off the lire and stir in the wine. Beat the whites with two teaspoon-fuls of white sugar to a stiff foam and stir them in last.

Cream Sauce

Half a pint of sweet cream, two tablespoonfuls of white powdered sugar, half a teaspoon-full of powdered cinnamon. Beat the cream and sugar together until it foams, then stir in the cinnamon. Serve with cottage cheese.

Cream Sauce

One gill of raspberry jelly, one gill of sweet cream, one tablespoonful of brandy. Put the jelly into a small bowl and set it into a pan of hot water until it dissolves. Then take it out and put in the cream. Beat it together until it foams, then put in the brandy.

Hard Sauce For Apple Dumplings

One ounce of fresh butter, two ounces of white granulated sugar, half a teaspoonful of grated nutmeg. Rub the butter and sugar to a thick cream, then add the nutmeg.

Milk Sauce. (Very Fine With A Boiled Corn Starch Pudding)

One pint of rich sweet milk, four tablespoonfuls of white granulated sugar, one dessert spoonful of corn starch, one dessert spoonful of fresh butter, two fresh eggs beaten separately, one tea-spoonful of powdered cinnamon, half a teaspoon-ful of salt and three tablespoonfuls of brandy. Put the milk, sugar, salt and cinnamon into a saucepan and set it into a pan of boiling water over the fire, mix the corn starch with a little cold milk and stir it in, stir it until it boils three minutes. Beat the yolks with a spoonful of cold milk and stir them in, stir it until the yolks thicken, but it must not boil, after the yolks are in; then take it off the fire and stir in the butter and brandy; beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in, beat it together a minute before putting it into the sauce tureen.

Stewed Prunes

The French and Turkish prunes are the best. Pick them, wash them in cold water and put them into a porcelain saucepan with cold water enough to cover them, cook them until they are soft, but not to break; fifteen minutes before they are done put in three tablespoonfuls of sugar. When the prunes are done take them out and stir into the juice one even teaspoonful of corn starch that has been mixed with a little cold water. Let it boil three minutes, then take it off the fire and stir in three tablespoonfuls of sherry wine and pour it over the prunes.

Peeled Peaches From California

One quart of peaches, one quart of cold water, one pint of white granulated sugar. Wash the peaches in cold water and put them into a saucepan with the quart of cold water, and when they begin to boil cook them twenty minutes, then put in the sugar and let it simmer ten minutes longer.