nd boil for five minutes; then add the wine and a
few drops of essence of lemon and the same of cinnamon. Use these
flavorings drop by drop, as they differ in strength too much for an
exact quantity to be given, and the taste must be the guide. Rum or
brandy may be used instead of wine; then the cinnamon is omitted.

_Apricot Sauces._--Half a small jar of apricot jam or marmalade;
dissolve it in three quarters of a gill of water with the juice of a
lemon; stir in three quarters of a gill of rum. This sauce is simply
made hot, not boiled, and may be served cold with Baba or Savarin cake.
Greengage marmalade may be substituted.

_Whipped Sweet Sauce._--Put the yolks of four eggs into a double
saucepan with two ounces of sugar, one glass of sherry, the juice of one
lemon, and a speck of salt; beat all together; then set the saucepan
over the fire, and whisk the sauce till it is a creamy froth, when it
is ready to serve.

_Very Fine Sweet Butter Sauce._--Wash four ounces of butter; squeeze it
dry; beat it to a hard sauce with half a pound of powdered sugar; then
put the yolks of two eggs in a cold bowl; stir it a minute, then add to
it a little of the hard sauce; when well mixed add more, about a
teaspoonful at a time; when the hard sauce is blended with the yolks of
eggs, stir in by degrees a wineglass of brandy or rum. Keep on ice till
wanted.

_Vanilla Cream Sauce._--Put half a pint of fresh cream to boil,
reserving a tablespoonful; mix this with a teaspoonful of flour; stir it
into the cream, with a tablespoonful of sugar, when near boiling; when
it boils, stir for five minutes or ten in a double boiler; then pour out
the sauce, and stir in a small teaspoonful of vanilla and a few drops of
extract of rose or a teaspoonful of rose-water. Observe that the rose is
used to give a different tone to the vanilla, and not to impart its own
flavor, therefore very little must be used.

_Almond Sauce._--Dissolve four ounces of almond paste in half a pint of
sweet cream by stirring in a double boiler (the almond paste should be
grated first); when both are hot, add a tablespoonful of sugar and the
yolk of an egg; stir till the egg thickens, then remove from the fire
and serve.

XXXIII.

SALADS AND CHEESE DISHES.

Salad has come to form part of even the simplest dinners; and certainly
cold meat and salad and excellent bread and butter make a meal by no
means to be despised even by an epicure, while cold meat and br