, No. 2.+-- Beat 1/2 cup fruit jelly and
the whites of 2 eggs to a stiff froth and serve with cold pudding.

43. +Lemon Sauce, No. 1.+-- Stir 1 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten
egg, the juice and grated rind of 1/2 lemon, a little nutmeg and 4
tablespoonfuls boiling water; beat the sauce thoroughly for 5
minutes; put in a tin pail and set in saucepan of hot water; stir
constantly until very hot, but do not allow it to boil.

44. +Lemon Custard Sauce.+-- Place a saucepan with 1 pint milk,
3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until
it just comes to the boiling point; quickly remove, pour sauce into
a dish, flavor with lemon essence and serve cold with cold pudding.

45. +Lemon Sauce (with Liquor).+-- Melt in a saucepan 1 tablespoonful
butter; add 1/2 tablespoonful flour; when well mixed pour in 1 cup
boiling water; boil 2 minutes; remove from the fire, pour sauce into
a bowl; add the juice of 1/2 lemon, a little nutmeg and a glass of
brandy; sweeten with sugar and serve hot. Very nice with rolly-poly
pudding or apple dumplings. Sherry or Madeira wine may be used
instead of brandy.

46. +Sauce a l'Orange.+-- Stir the yolks of 4 eggs with 2
tablespoonfuls powdered sugar to a cream; add by degrees 1 cup sweet
cream and stir constantly; add the grated rind of 1 orange; put the
whole in a tin cup or pail, set in a vessel of hot water and stir
all the time until it is on the point of boiling; then instantly
remove from the fire, strain through a sieve over the pudding and
serve hot.

47. +Sauce au Kirsch.+-- Boil 1 teaspoonful cornstarch in 1 cup
water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls
kirsch and serve.

48. +Lemon Sauce, No. 2.+-- Mix 2 teaspoonfuls flour with a little
cold water; put it in a saucepan; add 1 pint boiling water, 1
tablespoonful butter and 1/2 cup sugar; stir until the sauce boils;
then remove from the fire, add the juice of 1 lemon and a little of
the grated rind and nutmeg.

49. +Lemon Cream Sauce.+-- Put in a tin pail or cup 1-1/2 cups milk, the
yolks of 2 eggs and 2 tablespoonfuls sugar; set in a vessel of hot
water; beat with an egg beater until the sauce comes to a boil;
remove from the fire; add 1/2 teaspoonful lemon essence; beat the
whites to a stiff froth and stir them into the sauce.

50. +Almond Sauce.+-- Remove the brown skin of 2 ounces of almonds,
ground or chopped fine; put t