GERMAN SAUCE.
Set a stew-pan on the fire with a pint of boiling water; set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream. Pour over steamed puddings.
CUSTARD SAUCE.
Place one pint of milk on the fire till it gets hot, on the point of boiling. Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk. A little cream is an improvement to this sauce, and a few drops of vanilla.
SAVOURY DISHES.
CURRIED EGGS.
Boil four eggs hard, plunge them into cold water, skin and cut them in slices; place a half-ounce of butter in a sauce-pan, and one tea-spoonful of curry; stir the butter and curry over the fire, and slice one onion. Fry a light-brown. Stir in gently a half-pint of gravy, and stew slowly. Add one tea-spoonful of corn-flour, mixed with half-a-cup of cream. Boil a few minutes, and pour over the eggs. Serve hot.