Hard Sauce

Stir to a cream a quarter of a pound of butter and two coffee-cups of sifted sugar; when perfectly light, add a glass of wine and beat it well in; heap and shape it nicely on a glass dish, and grate nutmeg over the top; or you may heap it in a cone and curl it over with the handle of a spoon; begin at the bottom, run the spoon-handle in half an inch deep and turn it downwards; do this in rows all the way up to the top; then grate nutmeg over it.

Custard Sauce

Sweeten a pint of milk with white sugar, beat the yolks only of two eggs quite light, mix gradually with the milk; set the vessel in another of boiling water, and stir over the fire until it begins to stick to the spoon; take it off, flavor with vanilla (if you use the essence, two teaspoonsful), and set it in a cool place for a couple of hours before dinner; serve in a silver, glass or China cream-pitcher. To be eaten with blancmange, boiled rice or any cold dessert.

Currant-Jelly Sauce

Melt in a sauce-pan over the fire a teacupful of currant jelly, add to it a tablespoonful of butter; stir well together, pour in a glass of wine, give a boil up and pour over venison or mutton-steaks.

Lemon Sauce

Put a piece of butter the size of an egg into a sauce-pan over the fire; when melted, stir in a coffeecup of sugar (white) and half a pint of boiling water; when the sugar is dissolved, stir in a teaspoonful of corn-starch mixed in a little cold water, give a boil up, stirring all the time, and add a fine large lemon cut. in slices.

Orange Sauce

Make it the same as lemon, but substituting a fine large sliced orange instead of the lemon.

Cream Sauce

Stir to a cream half a cup of butter and a cup of sugar; boil a teacup of cream and stir it boiling hot in the sugar and butter; add a glass of wine and serve.

Soyer's Curry Sauce

" Put in a pan four good-sized onions sliced and two of peeled apples sliced thinly, with a quarter of a pound of butter, the same of lean ham cut fine, a blade of mace, four peppercorns, two sprigs of thyme and two bay-leaves; stir them over a moderate fire until the onions become brown and tender, then add two tablespoonsful of curry-powder, one of vinegar, two of flour, a teaspoonful of salt, one of sugar; moisten with a quart of broth or water; boil until it adheres thickly to the back of the spoon; pass all through a fine sieve, boil again for a few minutes and pour it out. If bottled, it will keep in a cool place in winter-time for a month. Any kind of meat, poultry, fish or game is excellent warmed in this sauce and served with boiled rice."

Curry Powder

Three ounces of coriander-seed, the same of turmeric, one ounce of black pepper, one of mustard, one of ginger, half an ounce of allspice, half an ounce of cardamom-seed and a quarter of an ounce of cumin-seed. Put these ingredients in a cool oven for several hours; when warm (not hot) and thoroughly dry, put them in a mortar, pound them fine, sift them through a sieve and keep in a well-stopped bottle in a cool place. Keeps for years.

Sauce Piquante

For Cold Meat Or Fish.

Pound together in a mortar an ounce of grated horse-radish, half an ounce of salt, a tablespoonful of mustard, a quarter of an ounce of chopped onion, half a drachm of celery-seed and the same of cayenne pepper; add gradually a pint of vinegar, and let it stand for a week; then strain through a sieve and bottle for use.