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Vanilla Sauce, for Sweet Puddings

Boil a quarter of an inch of vanilla and a table-spoonful of sugar in a quarter of a pint of water for ten minutes. Mix a dessert-spoonful of arrowroot to a smooth paste with a spoonful of cold water. Strain the boiling syrup upon it, and stir the sauce till it is smooth. Add half a wine-glassful of brandy, and serve. Probable cost, 4d. Sufficient for five or six persons. Time, ten minutes to boil the sauce.