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Yellow Sauce for Puddings

Warm one-fourth pound of butter in a basin, but do not let it boil, and beat it to a cream with one-fourth pound of brown sugar; stand the basin in a saucepan containing boiling water, stir the sugar and butter until liquid, and then add the beaten yolks of an egg or two. Keep on stirring with the saucepan placed over a gentle fire until the sauce is thick, then mix in with it one teacupful of brandy, or wine it preferred, and a small quantity of grated nutmeg. The sauce should be served without delay.

Garnishings. How to Prepare a Garnished Bouquet Procure four branches of thoroughly washed parsley-stalks, a branch of soup-celery also thoroughly cleansed, a blade of bay leaf, a sprig of thyme and a couple of cloves placed in the middle of the parsley so as to prevent them from dropping apart; fold it together and tie it with a string.