Lemon Sauce

1 tablespoonful of corn-starch 1 tablespoonful of butter

1/2 cup of sugar 1 egg

1 pint of boiling water

Put the corn-starch, egg, butter, and sugar into a bowl and beat them well; now pour over them the boiling water, and stir over a fire until thick; take from the fire, and add the juice and rind of one lemon. Serve in a boat.

Madeira Sauce

1 tablespoonful of butter 1 tablespoonful of flour 1 pint of boiling water

1 teaspoonful of caramel 1/2 cup of sugar 1 gill of Madeira

Put the butter in a saucepan, and stir it until slightly brown, then add the flour; mix until smooth; add the water; stir continually until it boils. Add the sugar and caramel, stand it over boiling water for fifteen minutes, then add the Madeira, and serve.

Montrose Sauce

1 pint of cream Yolks of three eggs

1/4 cup of powdered sugar 1 heaping tablespoonful of gelatine

A teaspoonlul of vanilla

Cover the gelatine with two tablespoonfuls of cold water, and soak a half-hour. Put the cream on to boil in a farina boiler. Beat the yolks and sugar together until light, then stir into the boiling cream; stir until it thickens (about one minute), add the gelatine, stir until dissolved. Take from the fire, add the vanilla and (if you use it) two tablespoon-fuls of brandy and four of sherry. Mix well, and stand away to cool.

Orange Sauce

Orange sauce may be made precisely the same as Lemon Sauce, using the rind of one and the juice of two oranges instead of the lemon.

Peach Sauce

4 large, mellow peaches 1/2, cup of sugar 1/2 cup of water

1 even tablespoonful of corn-starch

1 cup of cream

Whites of two eggs

Pare and stone the peaches; put them in a saucepan with the water and sugar, stew until tender, then press them through a colander. Put the cream on to boil in a farina boiler; moisten the corn-starch in a little cold water, and stir into the boiling cream; stir until it thickens; then beat into it the peaches and the whites of the eggs beaten to a stiff froth. Stand in a cold place until very cold.

Apricot Sauce may be made in the same manner, using canned apricots.

Our Cooking-School Sauce

Yolks of three eggs 1/4 pound of sugar 6 ounces of butter

1 gill of boiling water 1/2 pint of wine Nutmeg to taste

Beat the butter to a cream, then add the sugar; beat again, add the yolks, and beat until perfectly light and frothy, then add the wine, water, and nutmeg. Stand the bowl in a pan of boiling water, over the fire, and stir continually for five minutes. Serve hot.

Vanilla Sauce

1 pint of milk Yolks of four eggs

2 tablespoonfuls of sugar 1 teaspoonful of vanilla

Put the milk on to boil in a farina boiler. Beat the yolks and the sugar together until light, then add them to the boiling milk; stir over the fire for two minutes. Take off, add the vanilla, and put away to cool.

Vinegar Sauce

Proceed the same as for Madeira Sauce, using a half-gill of vinegar instead of a gill of Madeira.

Wine Sauce

Make the same as Foamy Sauce, using a gill of any wine you may like the flavor of best.