VANILLA SAUCE
- Cream, 2 cups.
- Eggs, 3.
- Flour, 2 tablespoonfuls.
- Sugar and vanilla to taste.
Thicken the cream with the flour and stir in the beaten yolks. Cook a few minutes, stirring all the time. Add sugar to taste. When cool, add the beaten whites, and flavor with vanilla.
ORANGE SAUCE
- Oranges, 2.
- Eggs, 2.
- Butter to suit.
- Sugar, 1 cup.
- Lemon juice, ¼ cup.
Put the juice of the oranges and the grated rind of one with the sugar into a saucepan. Set on the range and stir till the sugar is melted or dissolved, then strain through a fine sieve to remove the rind. Add the beaten eggs, lemon juice, and butter. Before serving, set in double boiler and stir for a few minutes to melt the butter and thoroughly mix the eggs. Serve hot or cold.
LEMON SAUCE FOR PUDDING NO. 1
- Sugar, 2 cups.
- Eggs, 2.
- Lemons, 2.
- Boiling water, 1½ cups.
Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well. Just before serving, add the boiling water and set on the stove, but do not boil. For a richer sauce add one-third of a cup of butter.