LEMON SAUCE, No. 2
Boil the strained juice of two lemons and the grated peel of one with a cup of sugar and one glass of white wine or water. When boiled to a syrup add the yolks of three eggs well beaten, also half of the whites beaten to a froth. Use the other half of the stiffly-beaten whites, sweetened with powdered sugar, to decorate the sauce. Serve immediately.
PRUNE SAUCE
Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water. Boil until they are very soft. Remove the pits or kernels, and strain over them the water they were boiled in, sweeten to taste. Flavor with ground cinnamon, then mash them until a soft mush. If too thick, add the juice of an orange.
WINE SAUCE, No. 1
Take one-half cup of white wine and one and one-half cups of water, put on to boil in double boiler and in the meantime beat up the yolks of two eggs very light, with two teaspoons of white sugar, some grated nutmeg or three small pieces of cinnamon bark, or the grated rind of half a lemon, and add a teaspoon of flour to this gradually. When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly. Return to boiler and stir until the spoon is coated.
WINE SAUCE, No. 2
Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly until smooth. Then add one cup of white wine, one ounce of chopped citron. Remove from fire, let cool, flavor with one teaspoon each of pistache and vanilla. If desired, one teaspoon of red Curaçao or Maraschino liquor can be added for flavoring.
VANILLA OR CREAM SAUCE
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in one teaspoon of vanilla and the white of one egg, stiffly beaten. Serve in place of whipped cream.