CHOCOLATE SAUCE
Put a half cupful each of sugar and water in a saucepan and let boil five minutes. Let the syrup cool, then stir it slowly into four ounces of unsweetened chocolate melted; add one half teaspoonful of vanilla. Let it stand in a pan of hot water until ready to serve; then add one half cupful of cream or of milk.[447-*]
BISCHOFF SAUCE
Put in a saucepan one cupful of white wine, one cupful of hot water, and sugar to taste; add the zest of one half of an orange and one half of a lemon; let it come to the boiling-point; remove from the fire; take out the orange and lemon peel and add one half cupful of seedless raisins, one tablespoonful of shredded almonds, and a tablespoonful of finely shredded candied orange and lemon peel; cover and let stand a half-hour. When ready to serve let it again come to the boiling-point. Serve with cabinet puddings.
RICHELIEU SAUCE
Put one cupful of sugar into a saucepan with one cupful of boiling water; let it boil five minutes; add one teaspoonful of arrowroot moistened with a little water, and cook until clear; then remove from fire. Flavor with one tablespoonful of kirsch and add two tablespoonfuls of shredded almonds and candied cherries cut into small pieces.
MERINGUE SAUCE
Whip the whites of two or three eggs to a very stiff froth. Take as many tablespoonfuls of sugar as you have egg-whites; add a little water and let it cook to the ball (see page [512]), or so that when dropped into water it will roll into a ball between the fingers. Turn this hot syrup slowly onto the whipped eggs, beating all the time; then beat it over the fire for a minute where the heat is moderate. This is called Italian meringue. Remove it from the fire and add a little lemon-juice or kirsch to take away the excessive sweetness; or a little currant jelly can be used, also grated orange-peel and shredded candied peel; serve it at once. This is a good sauce for soufflés or light puddings.
HARD SAUCE
Beat together one half cupful of butter and one cupful of sugar until they are very white and light; flavor with vanilla, wine, or brandy. The success of this sauce depends upon its being beaten a long time. It may be varied by beating with it the yolk of an egg, or adding the whipped white of an egg after the butter and sugar are beaten. Let it stand on ice to harden a little before serving.