479. Chocolate Sauce

Melt half a cup of sweet grated chocolate with a little milk in a double boiler. When smooth add three-fourths of a cup of brown and white sugar, mixed, and two tablespoons of butter, and cook for a few minutes. Stir in the yolks of three eggs and beat until the sauce thickens. Remove from the fire and at the last moment fold in half a cup of whipped cream. A tablespoon of cornstarch can be substituted for the eggs.

480. Orange Sauce For Pudding

Cream half a cup of fresh butter well with two cups of sugar. Add the zest of an orange and beat in a cup of strained orange juice, little by little. Turn it into a gravy boat set in hot water and let it heat, without stirring, until melted; then serve at once.

481. Rose Sauce - New Zealand

Wash a beet, boil it with the rind of a lemon in three cups of water for twenty minutes; then strain. The liquid should be a beautiful red. Return it to the saucepan with a pound of sugar and juice of a lemon. Boil fifteen minutes, add two teaspoons of vanilla and pour into bottles. Cork tightly.

482. Sambayon Sauce - Spanish

Heat a cup of milk. Beat the yolks of two eggs with two tablespoons of sugar until thick; then add the hot milk, very slowly. Turn it into a double boiler, add four tablespoons of sherry and whisk until it thickens slightly, removing before it boils. Serve hot or cold.