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Victoria Sauce for Sweet Puddings

Beat the yolk of an egg with three table-spoonfuls of cream; boil a table-spoonful of sugar to a syrup with a little water, stir into it the egg, etc., and a dessert-spoonful of Curacoa. Beat the sauce rapidly over the fire till it begins to thicken; it is then ready for serving. It should look like rich cream. Time, a quarter of an hour. Probable cost, 6d. Sufficient for four or five persons.

VICTORIA SOUP (said to have been a favourite with Queen Victoria). Wash half a pound of best Carolina rice. Throw it into boiling water, and boil it quickly for ten minutes. Drain it, put it in a stewpan, and pour upon it three pints of good nicely-flavoured white stock. Let it simmer gently till quite tender. Put aside two heaped table-spoonfuls of the rice; rub the rest through a sieve, and stir the pulp into the stock. Let it boil, and pour it upon the whole rice. Season with salt and pepper if required, and stir into it half a pint of boiling cream or milk. Serve immediately. If liked, pearl barley may be used instead of rice. It must, of course, be partially boiled in water to remove the impurities before it is put into the stock. Time to boil the rice, about an hour and a half. Sufficient for six or seven persons.