FROTH SAUCE FOR PUDDINGS
Take a clean stewpan, break in two yolks of eggs, quarter-pint of cream, a wineglass of sherry, and a little sugar.
Whisk well on the stove till it becomes thick and frothy, but not to curdle; then pour round the pudding. This sauce must not be made till just before it is wanted.
LEMON SAUCE
White of 1 egg.
½ cup of powdered sugar.
Juice of half a lemon.
Beat the egg, add the sugar and lemon, and beat again.
WHITE SAUCE
1 tablespoonful cornflour.
½ cup cold water.
1 cup boiling water.
½ cup powdered sugar.
Pinch of salt.
2 whites of eggs.
1 teaspoonful vanilla.
Dissolve the cornflour in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time. Take from the fire and fold in the stiffly beaten egg-whites with the flavouring, and beat till perfectly cold. Any flavouring will do for this sauce; pistache is very nice.