No. 585. Boiled Custard

9 cts.

A : 2 cs. hot milk, add to 3 egg-yolks, slightly beaten, with 1/4 c. sugar, 1/2 tsp. butter, grating nutmeg and dash salt ; 15 : Whites beaten stiff, 1 tsp. flavoring.

Cook A in double boiler until spoon is coated, stirring constantly, remove from fire, add B, beat well and serve cold.

No. 586. Caramel Sauce

3 cts.

A : 1/2 c. water, 1 c. sugar: B : 1 c. hot water.

Boil A until it sugars, cook until very dark brown, add B, serve cold.

No. 587. Claret Sauce

20 cts.

1 c. sugar and 1 c. water, boil 5 m., add 1/2 c. claret.

No. 588. Egg Sauce

12 cts.

A : 3 egg-yolks and 1 c. sugar ;

B : Whites, beaten very stiff, 2 tsps.

brandy or sherry, or 1 tsp. vanilla.

Beat A 10 m., add B, and serve.

No. 589. Frozen Sauce

24 cts.

A : 1 c. granulated sugar, 1 c. water ;

B : 3 egg-whites, beaten very stiff;

C : Juice of 1 orange, of 1 lemon, \ c. wine.

Cook A until it threads, add slowly to B, beat until cold, add C, pack in small pail, and freeze. Serve rather soft.

No. 590. Hard Sauce, with Cream

15 cts.

A : 4 tbsps. butter, stir until creamy, adding 1 c. powdered sugar, 1 tsp. vanilla, 1 tbsp. brandy, 1/2 c. whipped cream.

Serve very cold.

No. 591. Jelly Sauce

9 cts.

A : 3 egg-yolks, beaten with 1/4 c. sugar, add 2 cs. hot milk, cook until thick, add 1 tbsp. gelatine, dissolved in 1/4 c. cold water ;

B : 1 tbsp. sherry or cordial, 1 tsp. vanilla.

Cook A until thick, when cold, add B.

No. 592. Orange Sauce

12 cts.

A : 3 egg-whites, beaten stiff, 1/2 c. powdered sugar, grated rind, pulp, and juice of 2 oranges.

Mix very carefully and serve at once.

No. 593. Maple Sauce

13 cts.

A : 2 egg-yolks, beaten until thick, add slowly 1/4 c. hot maple syrup ;

B : 1/2 c. whipped cream and dash salt.

Cook A until spoon is coated, strain and beat thoroughly until cool, add C, and serve very cold.

No. 594. Pistachio or Maraschino Sauce

16 cts.

A : 1 c. sugar, 1 scant tbsp. arrowroot, 2 cs. boiling water ;

B : 1 tsp. vanilla, 1/2 tsp. bitter almond extract, or use pistachio flavoring, and 1/2 c. chopped pistachio nuts, or 2 tbsps. maraschino.

Boil A 5 m., add B, color pale green with Burnett's Paste. Serve hot or cold.

No. 595. Rum or Brandy Sauce

18 cts.

A : 2 egg-yolks, beaten stiff, \ c. powdered sugar, 2 tbsps. Jamaica rum or brandy, mix, add the whites. beaten very stiff ;

B : 1/2 c. cream, whipped.

Beat A, cook until thick and beat until cold, fold in B, and serve. B may be omitted.

No. 596. White Sauce

8 cts.

A : 1 tbsp. corn-starch, dissolve in 1/2 c. cold water, add 1 c. boiling water, \ c. powdered sugar, dash salt;

B : 2 egg-whites, beaten stiff, 1 tsp. vanilla and 2 tbsps.

sherry.

Boil A 15 m., stirring constantly, add B, remove from fire and beat until cold.

No. 597. Whipped Cream Sauce

15 cts.

A : 1 c. cream, whipped stiff, 1/2 c. powdered sugar, 1 egg-white, beaten stiff, 1 tsp. vainlla, 1 tsp. almond extract, or 1 tbsp. Maraschino, Kummel, or any strong flavored cordial.

Mix carefully and serve very cold.