Lemon Sauce
Put the thin rind of a lemon with three tablespoonfuls of sugar to simmer for twenty minutes in a tumblerful of water. Some persons think it enough to grate the lemon with lumps of sugar-but this detracts from the clearness of the sauce. When the simmering is ended take out the lemon-peel and add the strained juice of the lemon. This is extremely simple, but it is nicer than many a much more laboured sauce. Perhaps it is not quite fair to add that it is sometimes supplemented with gin. To be used with sweet entremets.