Raspberry Sauce

Half a quart of raspberry jelly, four tablespoonfuls of cold water, one teaspoonful of corn starch, one tablespoonful of white granulated sugar, three fresh eggs, beaten separately. Put the jelly and water into a saucepan and set it into a pan of boiling water over the fire. Break up the jelly and when it is all dissolved mix the corn starch with a little cold water and stir it in; stir it until it boils two minutes, then put in the sugar and beat the yolks with a teaspoonful of cold water and stir them in; stir it until the yolks thicken, but it must not boil. Then take it off the fire to cool five minutes before the whites are put in, beat the whites with one tea-spoonful of white sugar to a stiff foam and stir them in, a spoonful at a time. This sauce can be made of fresh raspberry juice with more sugar added.

Strawberry Sauce

Half a pint of strawberry syrup, one teaspoonful of corn starch, one tablespoonful of white granulated sugar, three fresh eggs, beaten separately and one gill of sherry "wine. Put the syrup into a saucepan and set it into a pan of boiling water over the fire, mix the corn starch with a little cold syrup or water and stir it in, stir it until it boils two minutes, then put in the sugar and beat the yolks with a spoonful of cold milk and stir them in, stir it until the sauce thickens, but it must not boil after the yolks are in, then take it off the fire and stir in the wine; beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in, beat it well together and pour it into the sauce tureen. This sauce can be made with the juice of fresh strawberries, with more sugar added, or with the syrup of canned strawberries, or with marmalade mixed with a little water and strained.

Vanilla Sauce

One pint of rich sweet milk, ten ounces of white granulated sugar, six yolks of fresh eggs, one tea-spoonful of vanilla extract, three tablespoonfuls of brandy. Put the milk and sugar into a saucepan and set it into a pan of boiling water over the fire; beat the yolks with a spoonful of cold milk and stir them into the hot milk, stir it until it is as thick as cream, (but it must not boil or it will curdle) then take it off the fire and add the vanilla and brandy. This sauce can be used cold or warm.

Wine Sauce

Half a pint of sherry wine, one gill of water, four tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, one tablespoonful of fresh butter, two fresh eggs beaten separately, two teaspoonfuls of the extract of lemon. Put the water, sugar and butter into a saucepan over the fire, and when it is hot mix the corn starch with a little cold water and stir it in, stir it until it boils two minutes, then take it off the fire. Beat the yolks with a spoonful of cold water and stir them in, set it over the fire again and stir it until the eggs thicken, but it must not boil, then add the wine and lemon, and when it is hot but not scalding, take it off the fire, beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in last.

Wine Sauce (Very Fine)

Half a pint of German wine, three tablespoon-fuls of white granulated sugar, two fresh eggs beaten separately, one teaspoonful of flour mixed with two teaspoonfuls of cold water, one teaspoonful of cinnamon extract, one teaspoonful of lemon extract. Put the wine, sugar, cinnamon and lemon into a saucepan and set it on the side of the range where it will get warm, but not hot, beat the whites with one teaspoonful of white sugar to a stiff foam, then beat the yolks and flour together and stir them into the whites, then stir them quickly into the wine and set it over a quick fire and stir it fast until it begins to rise, (it must not boil) then take it quickly from the fire and pour it into a sauce tureen. This sauce can be made with sherry or Madeira wine, with half wine and half water.