Serve it hot.
CREAM SAUCE.
205. Boil a pint of cream, sweetened very well with white sugar, and flavored with grated lemon-peel, or vanilla.
Let it boil once, then take it off the fire and strain it.
Serve it hot or cold, according to the dishes it is to be eaten with.
VEGETABLE SAUCE.
206. Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.
With cold meat this sauce is very good.