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.

Chocolate Cream Sauce

Boil ¼ pound grated chocolate with 1 cup water for 5 minutes; add sugar to taste; beat up the yolks of 3 eggs with 1½ cups sweet cream; add it to the chocolate; keep stirring until nearly boiling; remove from fire, add some vanilla essence and the beaten whites of the 3 eggs.

Chocolate Sauce

Boil ¼ pound grated chocolate with 1 cup water and 3 tablespoonfuls sugar for 5 minutes; beat up the yolks of 3 eggs with 1½ cups cold milk; add it to the chocolate; keep stirring until the sauce comes to a boil; instantly take it from the fire, beat for a few minutes longer and pour it into a sauce bowl; serve cold with cold pudding.

Almond Sauce

Remove the brown skin of 2 ounces of almonds, ground or chopped fine; put them in
a saucepan with 2 cups milk, 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of arrowroot; put the saucepan in a vessel of hot water; keep stirring until the sauce comes to a boil. Instead of almonds almond essence may be used; a little brandy may also be added if liked.

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.