Kirsch Sauce

Pour into a saucepan one pint of cold water and one-half pound of granulated sugar, and place it over a hot fire. Mix one ounce of corn starch in a cup with one gill of cold water, and when the water in the saucepan is boiling, add the corn starch to it, stirring it well for two minutes with a whisk. Remove from the fire and add immediately one-half gill of kirsch and stir again for a minute. Strain through a fine sieve into a sauceboat, and serve very hot.

Sweet Madeira Sauce

Beat well the yolks of half a dozen eggs, pour them into a lined stewpan, and stir in three tablespoonfuls of powdered sugar, the grated rind and strained juice of one lemon, and two and one-half wineglassfuls of Madeira wine. Whisk the mixture over the fire until of a thick yellow froth, then remove it and serve with as little delay as possible. On no account must the sauce boil, or the eggs will curdle.

Marmalade Sauce

Put one breakfast cupful of marmalade into a small saucepan with two wine-glassfuls of white wine, and stir over a gentle fire until hot. Strain the sauce and it is then ready for serving. Brandy and water in equal parts may be substituted for the wine if preferred.

Sauce For Plum Pudding

Put one large tablespoonful of butter into a stewpan, when it has melted stir in two tablespoonfuls of flour, and mix well; then pour in gradually one and one-half breakfast cupfuls of hot water, and stir over the fire until cooked; then add one-half pound of brown sugar, two teaspoonfuls of lemon juice, and a small quantity of grated nutmeg. When the sugar has dissolved, serve the sauce.

Prune Sauce

Place half a pound of prunes in a saucepan, with a little water, and boil them until they are soft; then remove the stones from the fruit, break them up small in a mortar, and put them in with the fruit, adding a thin strip of lemon-peel, and the strained juice of one lemon, together with sugar to the taste, add a small quantity of powdered cinnamon, and one and a half wineglassfuls of port wine; let the sauce simmer at the edge of the fire for a few minutes, then rub it through a coarse wire sieve, and serve.

Sweet Sauce

Put one teacupful of cream into a saucepan and boil it. Mix one teaspoonful of flour with one wineglassful of sherry, stir it into the boiling cream, add a small quantity of grated nutmeg, and sweeten to taste with sugar. Let the sauce simmer by the side of the fire for fifteen minutes, stirring constantly, and then serve.

Swiss Sauce

Put one teacupful of cream into a saucepan, and, when boiling, mix with it one wineglassful of sherry that has been thickened with one teaspoonful of flour. Sweeten to taste with sugar, grate a little nutmeg over, and boil it for fifteen minutes. The sauce is then ready for serving.

Transparent Sauce

Mix one tablespoonful of corn starch with one teacupful of sugar in a saucepan, then stir in one-half pint of boiling water, and add half a lemon cut into slices and a small lump of butter. Stir the sauce over the fire, and boil until transparent. It is then ready for serving with fritters.