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Custard Sauce

cup sugar 2 egg whites 1 teaspoon vanilla few grains salt Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold. 1 cup sugar Foamy Sauce No. I 1 cup milk 3 egg whites rind and juice of 1 lemon Heat the milk. Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating. Serve when foamy. Foamy Sauce No. 2 ½ cup butter 1 egg yolk 1 cup powdered sugar 2 tablespoons wine 2 egg whites Cream butter; add sugar, yolk of egg and wine. Cook over hot water, until hot. Remove from fire and add beaten whites of eggs. 3 egg whites ½ cup powdered sugar Foamy Sauce No. 3 rind of lemon 1 cup boiling water 1 teaspoon flavoring Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold.

Fruit Sauce No. I 1 cup sugar 1 cup water cup fruit juice 2 tablespoons arrowroot Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until syrupy, and serve hot. 1 cup sugar cup water Fruit Sauce No. 2 1 cup pulp and juice of fruit 1 tablespoon lemon juice Boil sugar and water until syrupy. Add lemon and fruit juice and pulp. Serve hot without straining. 1 cup sugar + cup water