The Boston cooking-school cook book

eight minutes; remove from fire; add butter and lemon juice. Lemon Sauce II ½ cup sugar 1 cup boiling water 1 tablespoon corn-starch or 1½ tablespoons flour 2 tablespoons butter 1½ tablespoons lemon juice Few gratings nutmeg Few grains salt Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg. Lemon Sauce III ⅓ cup butter 1 cup sugar Yolks 3 eggs ⅓ cup boiling water 3 tablespoons lemon juice Few gratings lemon rind Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs. Vanilla Sauce Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg. Molasses Sauce 1 cup molasses 1½ tablespoons butter 2 tablespoons lemon juice or 1 tablespoon vinegar Boil molasses and butter five minutes; remove from fire and add lemon juice. Cream Sauce I ¾ cup thick cream ¼ cup milk ⅓ cup powdered sugar ½ teaspoon vanilla Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla. Cream Sauce II 1 egg 1 cup powdered sugar ½ cup thick cream ¼ cup milk ½ teaspoon vanilla Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor. Yellow Sauce I 2 eggs 1 cup sugar 1 teaspoon vanilla or ½ teaspoon vanilla and 1 teaspoon brandy Beat eggs until very light, add sugar gradually and continue beating; then flavor. Yellow Sauce II 2 eggs 1 cup powdered sugar 3 tablespoons wine Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine. Orange Sauce Whites 3 eggs 1 cup powdered sugar Juice and rind 2 oranges Juice 1 lemon Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices. Strawberry Sauce ⅓ cup