Cook for fifteen minutes one cupful of sugar with three tablespoonfuls of boiling water, a half teaspoonful of grated lemon peel, and the strained juice of a lemon.
Take from the fire, and pour gradually upon the beaten yolks of three eggs. Set in boiling water and stir until the eggs are “set,” but not until they begin to harden.
Caramel sauce
Put a cupful of sugar into a saucepan and stir over the fire, until melted and light brown. Add one cupful of boiling water and let it simmer gently for ten minutes. When cool stir in a teaspoonful of vanilla.
Jelly sauce
Put into a saucepan over the fire one cupful of boiling water, one-half cupful of jelly, two tablespoonfuls of sugar and two tablespoonfuls of butter. When melted stir into it a teaspoonful of cornstarch dissolved in one-half cupful of cold water, and let it come to a boil. Keep warm over hot water until ready to use.
Foamy sauce
To the beaten whites of two eggs add one cupful of sugar. Beat thoroughly and add one cupful of boiling milk. When cool add one teaspoonful of vanilla.
Maraschino sauce
Put into a saucepan three-fourths of a cupful of boiling water and one-third of a cupful of sugar. Add one-fourth of a cupful of Maraschino cherries cut in halves, one-half cupful of Maraschino syrup and one-half tablespoonful of butter. When this comes to a boil, stir in slowly two teaspoonfuls of cornstarch dissolved in a little cold water. Boil for five minutes.