Brandy Sauce

Cream a tablespoonful of butter with a scant cupful of powdered sugar and the juice of half a lemon. Stir in three table - spoonfuls of boiling water, beat two minutes over the fire, or until hot, stir in quickly the stiffened whites of two eggs, take from the fire, add a wineglassful of brandy, and serve at once.

Send in with plum pudding or any rich dumpling or fritter.

Egg Sauce

Yolks of four eggs, well beaten ; one cupful of sugar and one tablespoonful of butter; one level teaspoonful of mixed cinnamon and nutmeg; juice of half a lemon and half the grated peel; one wineglassful of wine.

Cream butter, and sugar, add beaten yolks and spice. Beat hard five minutes, and set in a saucepan of boiling water, stirring until it is hot. It must not boil. Add the wine just before it goes to table.

Custard Sauce

Scald two cupfuls of milk and pour upon a cupful of powdered sugar, beaten light with the yolks of two eggs. Season with nutmeg or cinnamon and stir until it thickens slightly. Remove from the fire, whip in the stiffened whites, set in boiling water to keep warm, but not over the fire, and just before it goes to table add a teaspoonful of vanilla or other essence.

Jelly Sauce

Heat a large tablespoonful of butter in a saucepan and while it is still on the fire stir into it half a glassful of currant or other tart jelly, and a tablespoonful of sugar. When the mixture is smooth, put in as much corn-starch as would lie upon a dime, wet up with the juice of half a lemon. This is to prevent the butter from oiling and separating from the jelly. Cook for two minutes and keep hot in a vessel of boiling water, and just before sending to table add two glasses of wine. This is an excellent sauce for rich puddings.

Fruit-Juice Sauces

The same rules apply to them all. Squeeze the juice from the fruit through a coarse bag; cream a tablespoonful of butter with a cupful of sugar, and if you wish to have a hard sauce, beat in the fruit-juice until you have a frothy mass; then set it on ice to form.

If you would like to have a liquid sauce, heat the juice, and after beating it into the creamed butter and sugar, set it in boiling water to heat, adding, when it is at boiling point, a very-little corn-starch or arrow-root wet up in cold water, to prevent juice and butter from separating. Cook three minutes, stirring often.