1/2 bottle of Rhine wine; 5 minutes before serving put the
saucepan over the fire and beat constantly till boiling hot; but do
not allow it to boil; serve at once. Sabayon of Madeira or Malaga
wine without lemon juice is made the same way. If rum is added in
place of wine it is then called Rum Sabayon Sauce.

65. +Strawberry Chaudeau Sauce.+-- Put 1 cup strawberry juice or
syrup in a saucepan; sweeten to taste; add 1/2 cup white wine and the
yolks of 2 eggs; beat this over the fire with an egg beater till it
foams and rises up; remove from the fire and mix it with the beaten
whites of 2 eggs; serve with vanilla koch or souflee.

66. +Pineapple Chaudeau Sauce.+-- Put 1 cup pineapple juice or syrup
in a saucepan; sweeten to taste; add 1/2 cup white wine and the yolks
of 2 eggs; beat this over the fire with an egg beater till it foams
and rises up; remove from the fire and mix it with the beaten whites
of 2 eggs; serve with vanilla koch or souflee.

67. +Raspberry Chaudeau Sauce+ is made the same as Strawberry
Chaudeau Sauce.

68. +Cocoanut Snow Sauce.+-- Beat the whites of 3 eggs to a stiff
froth and boil 1 cup sugar with 1/2 cup water till it forms a thread
between 2 fingers; then gradually pour it into the beaten whites,
stirring constantly; next add 1 cup freshly grated cocoanut.

69. +Cocoanut Sauce (another way).+-- Stir 2 tablespoonfuls butter
with 1 cup powdered sugar to a cream; add by degrees the yolks of 2
eggs; then beat the whites to a stiff froth; mix them with the
sauce; add 3/4 cup freshly grated cocoanut and serve with boiled
pudding.

70. +Snow Sauce (with orange flavor).+-- Beat the whites of 2 eggs to
a stiff froth; boil a small cup of sugar with 1/2 cup water till it
forms a thread between two fingers; remove it from the fire; add the
juice of 1 orange and gradually pour it while hot into the beaten
whites, stirring constantly; add last a little grated rind of orange
and serve. Snow Sauce with lemon flavor is made the same way.

71. +Pistachio Sauce.+-- Stir the yolks of 4 eggs with 1 pint sweet
cream and 2 tablespoonfuls sugar over the fire till nearly boiling;
remove from fire; add 2 ounces finely pounded pistachio nuts; serve
when ice cold with frozen pudding.

72. +Cold Pineapple Sauce.+-- Pare and grate a small, ripe pineapple;
press it through a sieve; add 1 cup sugar and a glass of Rhine wine;
let it stand on ice for 1 hour and serve with frozen pudding.

SYRUPS.

73. +Plain or S