ful flour
in 1 cup of water; pour it slowly into the creamed butter; keep on
beating until the whole is well mixed; flavor with 1 teaspoonful
lemon essence and serve hot.

58. +Vanilla Sauce (plain).+-- Put in a saucepan 1 pint milk, 1-1/2
teaspoonfuls cornstarch, sugar to taste and stir over the fire until
it boils; flavor with 1 teaspoonful vanilla essence and serve when
cold.

59. +Vanilla Sauce (with Cognac).+-- Stir 2 tablespoonfuls butter
with 6 tablespoonfuls powdered sugar to a cream; add by degrees 3
tablespoonfuls Cognac, sherry or Madeira wine and 1/2 cup boiling
water; keep beating all the time; put this in a tin pail and set in
a vessel of hot water; keep stirring until hot, but do not allow it
to boil; remove from the fire and add 2 teaspoonfuls vanilla
essence.

60. +Caramel Sauce.+-- Put 2 tablespoonfuls sugar in a saucepan over
the fire; let it get light brown; add a little water; boil for a
minute or two; then pour it into a small saucepan; add 1-1/2 cups of
milk or cream and the yolks of 2 eggs; set the saucepan in a vessel
of hot water; stir until it comes to a boil; remove from the fire
and flavor with 1 teaspoonful vanilla.

61. +Coffee Cream Sauce.+-- Pour 2 cups boiling hot cream over 2
tablespoonfuls freshly ground coffee; cover tightly and let it stand
10 minutes; then strain the cream through a fine sieve; put the
cream in a small saucepan; add the yolks of 2 eggs, 1 teaspoonful
cornstarch and 2 tablespoonfuls sugar; put this over a moderate fire
and stir until it comes to a boil; remove from the stove, pour it
into a sauce bowl and stir the beaten whites of the eggs through it;
serve cold.

62. +Nutmeg Sauce.+-- Mix 1 tablespoonful butter with 1 tablespoonful
flour; add 2 cups boiling water and boil 5 minutes; sweeten with
sugar and flavor with grated nutmeg.

63. +Orange Cream Sauce.+-- Stir the yolks of 4 eggs with 1-1/2
tablespoonfuls sugar to a cream; add 1 teaspoonful butter, a little
grated orange peel and 1/2 pint sweet cream or milk; put the
ingredients in a small saucepan over the fire and stir till boiling
hot; when cold mix it with a few spoonfuls whipped cream. Lemon
Sauce is made in the same manner. This sauce may also be flavored
with vanilla or lemon extract.

64. +Sabayon Sauce.+-- Put the yolks of 4 eggs and 1 whole egg in a
lined saucepan and beat them with an egg beater to a froth; add 4
tablespoonfuls sugar, a small piece of lemon peel, the juice of 1
lemon and