Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

by Woman's Institute of Domestic Arts and Sciences

• 1/3 c.
• 1 c. sugar
• 3 egg yolks
• 1/3 c. boiling water
• 3 Tb. lemon juice
• Few gratings of lemon rind

Cream the butter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten. Then add the water and cook over boiling water until the mixture thickens. Add the lemon juice and rind and serve at once.

VANILLA SAUCE

• 1/3 c. butter
• 1 c. sugar
• 3 egg yolks
• 1/3 c. boiling water
• Few gratings of nutmeg
• 1 tsp. vanilla

Cream the butter, add the sugar gradually, and stir in the egg yolks beaten slightly. Add the water and cook over boiling water until the mixture thickens. Add the nutmeg and vanilla and serve at once.

HARD SAUCE

• 1/3 c. butter
• 1 c. powdered sugar
• 1/3 tsp. lemon extract
• 2/3 tsp. vanilla

Cream the butter, add the sugar gradually, and then add the flavoring. Beat until the sauce is light and creamy.

STERLING SAUCE

• 1/4 c. butter
• 1 c. brown sugar
• 4 Tb. cream or milk
• 1 tsp. vanilla