Put the sugar into the cold water with the egg-shells, and stir frequently over the fire till all the sugar is dissolved and a thick syrup formed; strain well and boil up again.
Egg Sauce.
2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and salt.
Melt the butter in a stew-pan, mix in the flour, and add the milk, and cook 3 minutes after it boils, stirring it all the time. Add the finely chopped whites of eggs, pepper and salt. The sieved yolk to be used for decorating.
German Sauce. Time—¼ hour.
2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful castor sugar.
Put the yolks into a stew-pan with the brandy and sugar; whisk this over the fire until it becomes a thick froth; do not let it boil, or the eggs will curdle.
Jam or Marmalade Sauce. Time—¼ hour.
1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or marmalade, a few drops of lemon-juice.
Reduce the sugar and water by boiling to half the quantity, add the lemon-juice and jam, and heat all thoroughly.