Rum Sauce
½ cup powdered sugar 2 egg whites 2 egg yolks 3 tablespoons rum ½ cup beaten cream Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve. 4 egg yolks + cup wine Sabayon Sauce No. I 4 tablespoons powdered sugar 1 tablespoon lemon juice Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. 1 whole egg 2 egg yolks Sabayon Sauce No. 2 ½ cup sugar ½ cup sherry 1 tablespoon lemon juice Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.