One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of wine. Stir well, and let it come to a boil.—Mrs. F. D.
Pudding Sauce.
Cream together half a pound of sugar and butter. Add the yolk of one egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, but don't boil.—Mrs. McG.
Lemon Sauce.
One pound sugar; three ounces butter; half a teacup of water. Juice and sliced rinds of two lemons. Pour this into a saucepan, and while it is coming to a boil, beat the yolks of two eggs and add them. When well boiled, take it from the fire and add the whites of the two eggs, beaten to a froth. To be eaten hot with sponge cake.—Mrs. K.
Sauce for Boiled Pastry.
Stew for fifteen minutes one pint of water, half a pound of sugar, and a piece of butter as large as an egg. Beat the yolks of three eggs. Remove the pan from the fire, and pour several spoonfuls of its contents into the beaten eggs, stirring briskly. Then pour all into the pan, place it over a slow fire and stir till it thickens. Season with lemon or vanilla.—Mrs. I. H.
Molasses Sauce.
Moderately boil a pint of molasses from five to twenty minutes, according to its consistency. Add three eggs well beaten. Stir them and continue to boil a few minutes longer. Season with nutmeg and lemon.—Mrs. Dr. J.