Part 18 (1/2)

Foamy Sauce

1/2 cup b.u.t.ter.

1/2 cup boiling water.

1 cup powdered sugar.

1 teaspoonful vanilla.

White of one egg.

Rub the b.u.t.ter and sugar to a cream; add vanilla and beat well.

When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and b.u.t.ter, and then put in the egg and beat till foamy, standing it on the stove as you do so, to keep it hot.

Serve in the sauce-boat.

Grandmother's Sauce

1 cup sugar.

1/2 cup b.u.t.ter.

Yolks of two eggs.

1/4 cup boiling water.

A dusting of nutmeg.

Cream the b.u.t.ter and sugar, stir in the beaten yolk, and last the boiling water. Beat till foamy, and then dust with nutmeg.

Lemon Sauce

White of one egg.

1/2 cup powdered sugar.

Juice of half a lemon.

Beat the egg, add the sugar and lemon, and beat again.

White Sauce

1 tablespoonful of corn-starch.

1/2 cup cold water.

1 cup boiling water.

1/2 cup powdered sugar.

Pinch of salt.

2 whites of eggs.

1 teaspoonful alons extract.

Dissolve the corn-starch in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time. Take from the fire and fold in the stiffly beaten egg-whites with the flavoring, and beat till perfectly cold.

Any flavoring will do for this sauce; pistache is very nice.