yolks of 2 eggs, 4 tablespoonfuls sugar, a little lemon
juice, some grated orange peel, 1/2 bottle Rhine wine and 2 glasses of
rum; stir with an egg beater until just about to boil; then
instantly remove from the fire, stir for a few minutes longer and
serve. Any other kind of liquor may be used instead of rum.

22. +Wine Sauce (with Almonds and Raisins).+-- Put a small vessel
over the fire with 1/2 bottle claret, 3 tablespoonfuls ground almonds,
3 tablespoonfuls raisins, a piece of cinnamon, 4 tablespoonfuls
sugar and the peel of 1 lemon; stir until it boils; then remove from
the fire, take out cinnamon and lemon peel and serve.

23. +Hard Sauce.+-- Stir 1/4 pound butter with 8 tablespoonfuls
powdered sugar to a cream until it looks white; add by degrees 1
small glass of brandy (and, if liked, a little nutmeg); the yolks of
2 eggs may also be beaten through the sauce.

24. +Hard Sauce (with Cherries).+-- Make a hard sauce with the yolks
of 2 eggs and put some nice, ripe cherries (without the pits) into
it; stir the whole well together and serve with suet pudding or
dumplings. Blackberries, peaches or plums may be used instead of
cherries.

25. +Strawberry Sauce.+-- Boil in a saucepan 2 teaspoonfuls
cornstarch in 1-1/2 cups water with the rind of 1 lemon; take it from
the fire, add 1 cup strawberry juice, a little Rhine wine or claret
and sweeten with sugar.

26. +Sauce of Apricots.+-- Boil 3 tablespoonfuls apricot marmalade
with 1 tablespoonful butter and 1/2 cup water 5 minutes; add 2
tablespoonfuls brandy and serve with boiled suet, batter pudding or
apple dumplings.

27. +Sauce of Cherries, No. 1.+-- Place in a saucepan 1 cup sugar,
1 cup water and 1/2 cup claret; when this boils add 1 pint of ripe
cherries (without the pits); boil them 10 minutes; then take out the
cherries and mix 1 teaspoonful cornstarch with a little water; add
it to the sauce, boil a minute, strain and put cherries back into
the sauce; serve cold.

28. +Sauce of Cherries, No. 2.+-- Remove the pits from 1/2 pound ripe
cherries; put the stones into a mortar and pound them fine; put
them, with the cherries, 1 pint water and a piece of cinnamon, in a
saucepan; add 3/4 cup sugar and boil slowly 1/2 hour; strain and thicken
the sauce with 2 teaspoonfuls cornstarch; boil a minute, add 1/2 cup
claret and serve.

29. +Strawberry Hard Sauce.+-- Stir 2 tablespoonfuls butter to a
cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat un