Grated rind and juice of a lemon
1 cup powdered sugar
3 tea-spoons cornflour
1 pint hot water
Boil the water and sugar together for five minutes. Mix the cornflour in a cup with a little water until it is perfectly smooth, and then add it gradually to the syrup, stirring quickly all the time. Let it all boil again for ten minutes. Add the grated rind and juice of the lemon. Strain.
Melted Butter
2 table-spoons butter
2 tea-spoons flour
1¹⁄₂ cups of hot water (or water and milk)
1 cup brown or powdered sugar
Flavouring
Melt the butter in a saucepan, being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water (or milk and water) gradually, stirring well all the time, and when it boils add the sugar. Stir continually for five minutes. Remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used, but two tea-spoonfuls of fresh lemon juice, if it has been made with water.
Sabaillon
The yolks of 4 eggs
1¹⁄₂ wine-glasses madeira or sherry
4 table-spoons castor sugar
A little cinnamon
This can be made in two ways.
I. Put eggs, wine and sugar into a saucepan on a good fire. Beat continually until the mixture thickens. It must not boil.
OR,