Chocolate Sauce

Put one ounce of chocolate in a lined saucepan with half a pint of milk, and a few drops of essence of vanilla; sweeten to taste and stir over the fire until boiling. Beat the yolks of four eggs, stir with the boiling sauce at the side of the fire until the eggs are thickened, but do not let it boil again.

Cinnamon Sauce

Take a stick of cinnamon, break it into small pieces, and put into a pan with three ounces of sugar and a trifle over one pint of water; place this on the fire, and after it has boiled up once, skim and strain it into a basin. Mix a little arrowroot, or corn starch with some cold water, place it in the pan, and take out the cinnamon. Boil it once more and it is then ready for use.

Diplomatic Sauce For Pudding

Boil one-half pound of sugar in boiling water, then thicken it with flour. Let the sauce simmer until clear, then mix with it some red fruit juice or white or red wine, a little pounded mace, and the juice of half a lemon.

English Sweet Sauce

Put into a saucepan the yolks of four eggs with four or five ounces of powdered sugar, and stir with a spatula until it becomes a whitish color. Add two gills of sweet cream, little by little, beating constantly, and grate in the rind of one orange. Place the pan on a slow stove, and stir the contents well for four minutes, being careful not to let them boil. Take the pan off, strain the sauce through a sieve, and it is ready for use.

German Sauce For Puddings

Beat the yolks of half a dozen fresh eggs for about twenty minutes; put one-fourth pound of sugar into a lined saucepan with one-fourth pint of marsala; stir it over the fire until hot, then move it to the side, as it must not be permitted to boil. Stir the beaten yolks in with the wine, and add the strained juice of a small lemon. Whisk the sauce at the side of the fire until well frothed and thickened, when it will be ready tor serving.

Ginger Sauce

Bruise one or two pieces of whole ginger; put them in a saucepan with three ounces of loaf sugar and one pint of water and boil for several minutes; then skim and strain the liquor. Mix a tablespoonful of arrowroot smoothly with a little cold water, stir in the above liquor, return it to the stewpan, and stir over the fire until thickened and boiling. It is then ready to be served.

Golden Sauce

Break a nutmeg in pieces, put it in a saucepan with a quart of water, and boil. Mix two ounces of corn starch with one pound of sugar, then stir it into the boiling water, and stir over the fire until the corn starch is cooked, then add one-fourth pound of butter. Beat the yolks of three eggs with one tablespoonful of the sauce, then stir them quickly into the remainder, which should be immediately removed as the yolks will curdle if boiled. Strain the sauce, and it is then ready for serving.

Hard Sauce

Put in a bowl two ounces of fresh butter with four ounces of powdered loaf sugar; then mix with a spidula, beating together sharply for twenty minutes, add one-half coffeespoonful of powdered mace, beat briskly for about five minutes longer, arrange it on a dish, and place it on the ice two minutes before serving.