FOAMING SAUCE
Beat whites of three eggs to a stiff froth; melt teacup of sugar in a little water, let it boil, stir in one glass of wine, and then the whites of the three eggs; serve at once.
CABINET-PUDDING SAUCE
Take the yolks of five eggs and whip them lightly; express the juice of a lemon and grate down a little of the peel. The other ingredients are a tablespoonful of butter, a cup of sugar, a glass of good wine, and a little spice. Mix the sugar and butter, adding the yolks, spice, and lemon juice. beat fifteen minutes, then add the wine and stir hard. Immerse in a saucepan of boiling water, beating while it heats.
JELLY SAUCE
Melt one ounce of sugar and two tablespoons grape jelly over the fire in a half pint of boiling water, and stir into it half a teaspoon corn starch dissolved in a half cup cold water; let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape.
LEMON SAUCE
One cup of sugar, half a cup of butter, one egg, one lemon, juice and grated rind, three tablespoonfuls of boiling water; put in a tin pail and thicken over steam.
WHIPPED CREAM SAUCE
Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with molded blanc-mange, or fruit puddings.
RICH WINE SAUCE
One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy.
GRAPE SAUCE
Remove the pulp of the grapes from the skins, boil the pulp until seeds can be separated, strain through the colander, add the skins and boil 5 minutes, after which add 2/3 the amount in sugar and boil 20 minutes, stirring constantly. Concord grapes the best.
Neapolitan Sauce
Two cups powdered sugar, one-half cup butter, two tablespoons currant jelly, juice of one half lemon. Warm the butter and stir to a cream with the sugar, divide into two parts; whip the lemon juice into one and the jelly into the other. Wet a bowl and fill with alternate layers of red and white sauce. Set it on the ice for awhile, slip a knife close to the sides of the bowl and turn out, and serve on a cold dish.
Cream Sauce
Scald one pint of cream, add one tablespoon of cornstarch, one-half cup of sugar, one teaspoon of vanilla, whipped whites of two eggs. Serve hot.
Vinegar Sauce
To Accompany Puddings.
One and a half cups of sugar, half a tablespoon of flour mixed with cold water, two tablespoons of vinegar, one-fourth of a nutmeg, pinch of salt; pour over this a half pint of water and boil ten minutes. Just before taking from the stove, add a desert-spoon of butter.