ream, add the
whites of the eggs, one at a time, unbeaten, and then the wine or
brandy. Place the bowl in hot water and stir till smooth and frothy.

RICH WINE SAUCE.

One cupful of butter, two of powdered sugar, half a cupful of wine.
Beat the butter to a cream. Add the sugar gradually and when very
light add the wine, which has been made hot, a little at a time, a
teaspoonful of grated nutmeg. Place the bowl in a basin of hot water
and stir for two minutes. The sauce should be smooth and foamy.

SAUCE FOR PLUM PUDDING. (Superior.)

Cream together a cupful of sugar and half a cupful of butter; when
light and creamy, add the well-beaten yolks of four eggs. Stir into
this one wine-glass of wine or one of brandy, a pinch of salt and one
large cupful of hot cream or rich milk. Beat this mixture well; place
it in a saucepan over the fire, stir it until it cooks sufficiently to
thicken like cream. Be sure and not let it boil. Delicious.

LIQUID BRANDY SAUCE.

Brown over the fire three tablespoonfuls of sugar; add a cupful of
water, six whole cloves and a piece of stick cinnamon, the yellow rind
of a lemon cut very thin; let the sauce boil, strain while hot, then
pour it into a sauce bowl containing the juice of the lemon and a cup
of brandy. Serve warm.

GRANDMOTHERS SAUCE.

Cream together a cupful of sifted sugar and half a cupful of butter,
add a teaspoonful of ground cinnamon and an egg well beaten. Boil a
teacupful of milk and turn it, boiling hot, over the mixture slowly,
stirring all the time; this will cook the egg smoothly. It may be
served cold or hot.

SUGAR SAUCE.

One coffeecupful of granulated sugar, half of a cupful of water, a
piece of butter the size of a walnut. Boil all together until it
becomes the consistency of syrup. Flavor with lemon or vanilla
extract. A tablespoonful of lemon juice is an improvement. Nice with
cottage pudding.

LEMON SAUCE.

One cupful of sugar, half a cupful of butter, one egg beaten light,
one lemon, juice and grated rind, half a cupful of boiling water; put
in a tin basin and thicken over steam.

LEMON CREAM SAUCE, HOT.

Put half a pint of new milk on the fire and when it boils stir into it
one teaspoonful of wheat flour, four ounces of sugar and the
well-beaten yolks of three eggs; remove it from the fire and add the
grated rind and the juice of one lemon; stir it well and serve hot in
a sauce tureen.

ORANGE CREAM SAUCE, HOT.

This is made