Lemon sauce
Cook for fifteen minutes one cupful of sugar with three tablespoonfuls of boiling water, a half teaspoonful of grated lemon peel, and the strained juice of a lemon.
Take from the fire, and pour gradually upon the beaten yolks of three eggs. Set in boiling water and stir until the eggs are “set,” but not until they begin to harden.
Caramel sauce
Put a cupful of sugar into a saucepan and stir over the fire, until melted and light brown. Add one cupful of boiling water and let it simmer gently for ten minutes. When cool stir in a teaspoonful of vanilla.