Vanilla Sauce (with Cognac)

Stir 2 tablespoonfuls butter with 6 tablespoonfuls powdered sugar to a cream; add by degrees 3 tablespoonfuls Cognac, sherry or Madeira wine and ½ cup boiling water; keep beating all the time; put this in a tin pail and set in a vessel of hot water; keep stirring until hot, but do not allow it to boil; remove from the fire and add 2 teaspoonfuls vanilla essence.

Vanilla Sauce (plain)

Put in a saucepan 1 pint milk, 1½ teaspoonfuls cornstarch, sugar to taste and stir over the fire until it boils; flavor with 1 teaspoonful vanilla essence and serve when cold.

Cream Sauce (plain)

Stir ½ tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; boil 1 tablespoonful flour in 1 cup of water; pour it slowly into the creamed butter; keep on beating until the whole is well mixed; flavor with 1 teaspoonful lemon essence and serve hot.

White Sauce

Boil 2 teaspoonfuls arrowroot in 1 pint milk; add 2 tablespoonfuls sugar and 1 teaspoonful lemon essence; beat the white of 1 egg to a froth and stir it through the sauce when cold.

Sauce à la Cream (sweet)

Put in a tin pail 2 cups milk, the yolks of 2 eggs, 2 tablespoonfuls sugar and 1 teaspoonful cornstarch; set in a vessel of hot water; stir constantly until it comes
to a boil; instantly remove; flavor with vanilla; beat the whites of the eggs to a stiff froth; pour the sauce into a glass dish, spread the beaten whites over it and dust some powdered sugar over all.

Vanilla Sauce

Put in a tin cup or pail 2 cups milk and 1 teaspoonful cornstarch; add the yolks of 3
eggs and 2 tablespoonfuls sugar; place the cup in a vessel of hot water; beat with an egg beater until it comes to a boil; instantly remove; pour the sauce into a saucière; flavor with 1 teaspoonful vanilla and serve cold. Do not allow the sauce to boil or it will curdle.

Vanilla Cream Sauce

Put in a saucepan 2 cups sweet cream, 2 or 3 tablespoonfuls sugar, 2 whole eggs and the yolks of 2 eggs; set the saucepan in a vessel of hot water; beat with an egg beater till the sauce just comes to the boiling point; then instantly remove from the fire; do not allow the sauce to boil; flavor with vanilla extract and serve cold.