Lemon Sauce III
⅓ cup butter
1 cup sugar
Yolks 3 eggs
⅓ cup boiling water
3 tablespoons lemon juice
Few gratings lemon rind
Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs.
Vanilla Sauce
Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.