LEMON SAUCE.
198. Half a pint of water,
Five ounces of nice brown sugar,
Two ounces of butter,
Three tea spoonsful of flour,
The rind of a lemon grated, and some of the juice.
Mix the flour smoothly with a little cold water, and stir it into half a pint of boiling water, let it boil one minute, then add the sugar, the butter, and the grated rind of one lemon. Stir in as much of the lemon juice as will make it an agreeable acid. Some prefer nutmeg and vinegar to the lemon.
To be served hot.
YORKSHIRE SAUCE.
199. Three ounces of butter,
Five table spoonsful of powdered sugar,
Three drops of essence of lemon,
Nutmeg or cinnamon to the taste.
Beat the butter and sugar to a cream, and add the lemon and spice.
This sauce is eaten with baked puddings, fritters, &c. Some add a tea spoonful of brandy.
NUN'S BUTTER.
200. Take equal portions of butter and sugar; beat them well together, then add cinnamon and nutmeg to the taste.