Warm the butter to soften, but not melt it; add the sugar gradually, and rub the two together; add the beaten yolks and, when mixed, the brandy and the milk or cream. Heat the sauce over warm water in a cooker-pail until it registers 160 degrees Fahrenheit, stirring it constantly. Cover it, and set the pail into a cooker for twenty minutes. When it is nearly ready, beat the whites of eggs stiff and pour the hot sauce over them, beating it until it is smooth. Serve immediately.

Serves six or eight persons.

Vanilla Sauce

Rub together the butter and flour in a saucepan, add the water and cook until it thickens. Add the sugar, and, when dissolved, the vanilla. Serve hot.

Nutmeg Sauce

Make it in the same way as [vanilla sauce], substituting brown sugar for white, and using one-eighth teaspoonful of grated nutmeg in place of the vanilla.

Buttered Crumbs