Lemon Cream Sauce

Put in a tin pail or cup 1½ cups milk, the yolks of 2 eggs and 2 tablespoonfuls
sugar; set in a vessel of hot water; beat with an egg beater until the sauce comes to a boil; remove from the fire; add ½ teaspoonful lemon essence; beat the whites to a stiff froth and stir them into the sauce.

Lemon Sauce

Mix 2 teaspoonfuls flour with a little cold water; put it in a saucepan; add 1 pint
boiling water, 1 tablespoonful butter and ½ cup sugar; stir until the sauce boils; then remove from the fire, add the juice of 1 lemon and a little of the grated rind and nutmeg.

Lemon Sauce (with Liquor)

Melt in a saucepan 1 tablespoonful butter; add ½ tablespoonful flour; when well mixed pour in 1 cup boiling water; boil 2 minutes; remove from the fire, pour sauce into a bowl; add the juice of ½ lemon, a little nutmeg and a glass of brandy; sweeten with sugar and serve hot. Very nice with rolly-poly pudding or apple dumplings. Sherry or Madeira wine may be used instead of brandy.

Lemon Custard Sauce

Place a saucepan with 1 pint milk, 3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until it just comes to the boiling point; quickly remove, pour sauce into a dish, flavor with lemon essence and serve cold with cold pudding.