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Milk Sauce or Cream Sauce

Take the yolks of two eggs, remove the specks, then beat them well and add a table-spoonful of powdered white sugar, and sufficient vanilla, ratafia, lemon-peel, or any other substance that may be preferred, to flavour the whole. Pour this into half a pint of cream or milk, set it over the fire, and make it very hot, without letting it boil, or the sauce will curdle. Sufficient for six or seven persons. Time to make, ten minutes. Probable cost, with cream, 1s. 4d.