No. 85.
CUSTARD SAUCE.
One pint of milk, yolks of 4 eggs, ½ cupful sugar. Set on the fire, and stir until thick.
No. 86.
ROYAL WINE SAUCE.
Bring slowly to the boiling point ½ pint of wine, then add to it the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until it is in a state of high froth, and a little thick; remove and use as directed.
No. 87.
PRINCESS PUDDING.
Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of flour, 3 eggs, ½ teaspoonful Royal baking powder, and a small glass of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at a time, beating a few minutes between; add the flour, sifted, with the powder and the brandy; put into a mould, well buttered; set in saucepan with boiling water to reach half up its sides; steam it thus 1½ hours, turn on its dish carefully, and serve with lemon sauce.
No. 88.
YORKSHIRE PUDDING.
Three-quarters of pint of flour, 3 eggs, 1½ pints of milk, a pinch of salt, 1½ teaspoonfuls of Royal baking powder. Sift the flour and powder together, add eggs, beaten, with the milk; stir quickly into a rather thinner batter than for griddle cakes; pour it into a dripping pan, plentifully spread with cold beef drippings; bake in oven 25 minutes. Serve with roast beef.