k, "English Style").+-- Put in a small
saucepan 1 cup milk, the yolks of 2 eggs, 1 tablespoonful sugar and
a little grated lemon peel; stir over the fire till the sauce is at
boiling point; instantly remove and add 3 tablespoonfuls brandy;
serve with plum pudding.

16. +Brandy Sauce (American), No. 1.+-- Stir 4 tablespoonfuls
powdered sugar with 1-1/2 spoonfuls butter to a cream; add by degrees
the yolks of 2 eggs, 1/2 cup boiling water and 1/2 cup brandy; put all
the ingredients in a tin cup and set it in a saucepan of hot water;
stir until the sauce is boiling hot; flavor with nutmeg and vanilla.
This sauce may be made of wine in the same manner.

17. +Brandy Sauce, No. 2.+-- Beat 1 tablespoonful butter with 6
tablespoonfuls powdered sugar to a cream; add by degrees 1
wine-glassful of brandy, 3 tablespoonfuls boiling water and a little
nutmeg; put the sauce into a tin cup, set in saucepan of boiling
water and stir until the sauce is hot; but do not allow it to boil.

18. +Punch Sauce.+-- Place a small vessel on the stove with 1 cup of
rum, 2 tablespoonfuls powdered sugar, the grated rind of 1/2 an orange
and 1 teaspoonful vanilla essence; let it remain over the fire until
the liquor catches a light flame; put on the lid for 1 minute; then
remove it from the fire, add the juice of 1 orange and serve hot.
This sauce is usually poured over the pudding.

19. +Rum Sauce.+-- Mix 1/2 tablespoonful flour with a piece of butter
the size of an egg; add 1 cup boiling water; when well mixed
together add 1/2 cup Rhine wine, the peel and juice of 1/2 lemon, 4
tablespoonfuls sugar, a piece of cinnamon and the yolks of 3 eggs;
place in a saucepan over the fire and beat with an egg beater till
the sauce comes to a boil; instantly remove and add 1/2 cup rum. In
place of rum, brandy may be used. NOTE.--The eggs may be omitted and
1 tablespoonful flour used instead of 1/2.

20. +Sauce a la Diaz.+-- Place a tin pan over the fire with 1 cup
rum, 1/2 cup Marella wine, 3 tablespoonfuls sugar, the grated rind of
1 orange and 1 teaspoonful vanilla; leave the pan on the stove until
the liquor takes fire; then cover quickly; boil 1 minute; draw it
from the fire to the side of the stove; let it stand a few minutes;
then strain into a bowl; cover tightly and when cold pour it over
the pudding.

21. +Wine Chaudeau (with Rum).+-- Place a saucepan on the stove with
1 teaspoonful cornstarch mixed with a little cold water; add 2 whole
eggs, the