Mix two tablespoonfuls of shaved chocolate with two cupfuls of sweet milk, and heat to boiling; then add the well-beaten yolks of two eggs, stirring briskly; boil a few minutes until thickened, and remove from the fire; add the whites of the eggs, which have been beaten to a stiff froth, and two tablespoonfuls of white sugar. Nice with cornstarch blanc-mange.
ORANGE SAUCE
Heat a pint of water to boiling, and thicken with a tablespoonful of cornstarch; add a cupful of orange juice extracted from good sweet oranges, a small piece of the yellow rind for flavoring, and sugar to sweeten; the beaten yolk of an egg may be added if desired; remove the orange rind before serving.
LEMON SAUCE
To a pint of boiling water add a slice or two of lemon, and thicken with a small tablespoonful of cornstarch; remove the lemon, cook a few minutes until clear, then add two thirds of a cup of sugar, the juice of one lemon, and a beaten egg if desired; boil up, cool, and serve.
FRUIT SAUCE
Obtain the juice of raspberries, strawberries, grapes, currants, or any larger fruit, by simmering for a short time with a little water, and straining through a thin cloth; heat the juice to scalding, then slightly thicken with cornstarch rubbed smooth in a little cold water, allowing a tablespoonful of cornstarch for each pint of juice; cook a few minutes till thickened, and sweeten to taste. Three or four tablespoonfuls of fruit jelly dissolved in a pint of hot water makes a good substitute for fruit juice if the latter is not available.
STRAWBERRY SAUCE
Beat one and one-half cups of powdered sugar and one tablespoonful of butter to a cream. Then add the stiffly beaten white of one egg and beat till very light. Set in a cool place, and when ready to serve, add one pint of mashed strawberries.