poonfuls sugar; stir
until it comes to a boil; then remove from fire and add by degrees 4
tablespoonfuls sweet cream, stirring constantly, and serve.

7. +Madeira Sauce, No. 2.+-- Mix 1 tablespoonful flour with 1-1/2
spoonfuls butter; add 1-1/2 cups boiling water; boil 3 minutes,
stirring constantly; remove from the fire, add 1/2 cup Madeira and 3
tablespoonfuls sugar.

8. +Butter Sauce.+-- In a small saucepan mix 1 tablespoonful flour
with a little cold water; add by degrees 1 cup of boiling water,
stirring constantly; set the saucepan over the fire, add 1 heaping
tablespoonful butter in small pieces; continue stirring and boil for
a few minutes.

9. +Sherry Wine Sauce, No. 1.+-- Add to the Butter Sauce 1/2 cup sugar
and 1/2 pint sherry wine.

10. +Sherry Wine Sauce, No. 2.+-- 1 cup sherry wine, 1/2 cup water,
the yolks of 3 eggs, 2 tablespoonfuls sugar and the grated rind of 1/2
lemon; put all the ingredients in a small saucepan over the fire and
keep stirring until the sauce begins to thicken; then take it off;
if allowed to boil it will be spoiled, as it will immediately
curdle; beat the whites to a stiff froth, stir them into the sauce
and serve.

11. +Sherry Wine Sauce, No. 3.+-- Melt in a small saucepan 1
tablespoonful butter; add 1 teaspoonful flour; when well mixed add 1
cup sherry wine, 2 tablespoonfuls sugar and the yolks of 4 eggs;
stir briskly until the sauce is on the point of boiling; then
instantly remove and serve with plum or bread pudding.

12. +Wine or Brandy Sauce.+-- Prepare 1 cup Butter Sauce, sweeten it
with sugar, add 1 glass brandy, port or sherry wine, a little lemon
juice and nutmeg.

13. +Arrack Sauce (Allemande).+-- Mix 2 tablespoonfuls flour with
some white wine; add in small pieces 2 tablespoonfuls butter, peel
and juice of 1/2 lemon and 2 cups white wine; place a saucepan
containing the ingredients over the fire and stir until it comes to
a boil; remove from the fire, add 1 cup arrack and 1 cup sugar.

14. +Arrack Sauce (English).+-- Put in a small saucepan 1
tablespoonful flour mixed with a little cold water, the yolks of 3
eggs, 1 tablespoonful butter, a piece of cinnamon, a little lemon
peel, 2 tablespoonfuls sugar and 1-1/2 cups water; set saucepan over
the fire, stir constantly until it commences to boil; then instantly
remove from the stove, add a little lemon juice and 1/2 cup arrack.
This sauce can be made with any kind of wine or brandy.

15. +Brandy Sauce (with Mil