Coffee Cream Sauce

Pour 2 cups boiling hot cream over 2 tablespoonfuls freshly ground coffee; cover tightly and let it stand 10 minutes; then strain the cream through a fine sieve; put the cream in a small saucepan; add the yolks of 2 eggs, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; put this over a moderate fire and stir until it comes to a boil; remove from the stove, pour it into a sauce bowl and stir the beaten whites of the eggs through it; serve cold.

Caramel Sauce

Put 2 tablespoonfuls sugar in a saucepan over the fire; let it get light brown; add a
little water; boil for a minute or two; then pour it into a small saucepan; add 1½ cups of milk or cream and the yolks of 2 eggs; set the saucepan in a vessel of hot water; stir until it comes to a boil; remove from the fire and flavor with 1 teaspoonful vanilla.

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.