Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour; when smooth, add a large cof-feecup heaping full of sugar (a light brown sugar makes a richer sauce than white), stir well together, then pour in half a teacup of boiling water, stir all the time on the fire until it boils and is clear; then set it aside in a vessel of boiling water until you are ready to use it. It is much better and clearer to be made an hour .before it is wanted, and kept hot by setting the saucepan in a larger one of boiling water; when ready to serve it, add a teacup of good cooking wine, stir it in well, pour it into a sauce-tureen, grate nutmeg over the top and serve.

Wine Sauce, No. 2

Stir to a cream a quarter of a pound of butter and half a pound of sugar, add the beaten yolks of three eggs, four wineglasses of wine and one of water; mix well together, and stir rapidly over a quick fire until it thickens.

A Rich Wine Sauce, Ho. 3

Warm but do not melt a cup of butter, stir to a cream with three cups of pulverized sugar; then pour from a boiling kettle a small teacup of water; stir it over the fire until it thickens; add three glasses of wine and serve. This makes a large quantity; half the recipe is sufficient for five or six persons.

Wine Sauce, No. 4

Stir to a cream a coffeecup full of sifted or pulverized sugar and half a cup of butter; add one egg, beat it well in; then set all in a pan of boiling water, stirring all the time until melted; add a tumbler of wine; pour in a sauce-boat, grate nutmeg over the top and serve.