hem in a saucepan with 2 cups milk,
2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of
arrowroot; put the saucepan in a vessel of hot water; keep stirring
until the sauce comes to a boil. Instead of almonds almond essence
may be used; a little brandy may also be added if liked.

51. +Chocolate Sauce.+-- Boil 1/4 pound grated chocolate with 1 cup
water and 3 tablespoonfuls sugar for 5 minutes; beat up the yolks of
3 eggs with 1-1/2 cups cold milk; add it to the chocolate; keep
stirring until the sauce comes to a boil; instantly take it from the
fire, beat for a few minutes longer and pour it into a sauce bowl;
serve cold with cold pudding.

52. +Chocolate Cream Sauce.+-- Boil 1/4 pound grated chocolate with 1
cup water for 5 minutes; add sugar to taste; beat up the yolks of 3
eggs with 1-1/2 cups sweet cream; add it to the chocolate; keep
stirring until nearly boiling; remove from fire, add some vanilla
essence and the beaten whites of the 3 eggs.

53. +Vanilla Cream Sauce.+-- Put in a saucepan 2 cups sweet cream, 2
or 3 tablespoonfuls sugar, 2 whole eggs and the yolks of 2 eggs; set
the saucepan in a vessel of hot water; beat with an egg beater till
the sauce just comes to the boiling point; then instantly remove
from the fire; do not allow the sauce to boil; flavor with vanilla
extract and serve cold.

54. +Vanilla Sauce.+-- Put in a tin cup or pail 2 cups milk and 1
teaspoonful cornstarch; add the yolks of 3 eggs and 2 tablespoonfuls
sugar; place the cup in a vessel of hot water; beat with an egg
beater until it comes to a boil; instantly remove; pour the sauce
into a sauciere; flavor with 1 teaspoonful vanilla and serve cold.
Do not allow the sauce to boil or it will curdle.

55. +Sauce a la Cream (sweet).+-- Put in a tin pail 2 cups milk, the
yolks of 2 eggs, 2 tablespoonfuls sugar and 1 teaspoonful
cornstarch; set in a vessel of hot water; stir constantly until it
comes to a boil; instantly remove; flavor with vanilla; beat the
whites of the eggs to a stiff froth; pour the sauce into a glass
dish, spread the beaten whites over it and dust some powdered sugar
over all.

56. +White Sauce.+-- Boil 2 teaspoonfuls arrowroot in 1 pint milk;
add 2 tablespoonfuls sugar and 1 teaspoonful lemon essence; beat the
white of 1 egg to a froth and stir it through the sauce when cold.

57. +Cream Sauce (plain).+-- Stir 1/2 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; boil 1 tablespoon