You should always bear in mind that honest work is never lost and that reward must come in the end.
[ Desserts and Salads.]
[ SAUCES.]
[1.] Wine Chaudeau.— Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.
[2.] White Wine Sauce.— Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve.
[3.] Wine Cream Sauce.— ½ bottle white wine, ½ teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of ½ lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve.
[4.] Claret Sauce.— Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.