Originally Published:
Everyday Cookbook, Unknown
Original Images:

The whites of two eggs and the yolk of one, half a cupful of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. Beat the whites of the eggs to a stiff froth, next beat in the sugar, and then the yolk of the egg and the seasoning. Serve immediately. This sauce is for light puddings.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

The yolks of three eggs, one tablespoonful of powdered sugar, one gill of milk, a very little grated lemon-rind, two small wine glassfuls of brandy. Separate the yolks from the whites of three eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One cup of sugar, one half cup of butter, yolks of three eggs; one teaspoon of corn starch or arrow-root; stir the whole until very light; add sufficient boiling water to make the consistency of thick cream; wine or brandy to suit the taste.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Beat to a cream a quarter of a pound of butter, add gradually a quarter of a pound of sugar; heat it until very white; add a little lemon juice, or grate nutmeg on top.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half cup of boiling water, one tablespoon corn starch, two tablespoonfuls vinegar, one tablespoonful of butter, one cup sugar, one half nutmeg.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Beat whites of three eggs to a stiff froth; melt teacup of sugar in a little water, let it boil, stir in one glass of wine, and then the whites of the three eggs; serve at once.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Take the yolks of five eggs and whip them lightly; express the juice of a lemon and grate down a little of the peel. The other ingredients are a tablespoonful of butter, a cup of sugar, a glass of good wine, and a little spice. Mix the sugar and butter, adding the yolks, spice, and lemon juice. beat fifteen minutes, then add the wine and stir hard. Immerse in a saucepan of boiling water, beating while it heats.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Melt one ounce of sugar and two tablespoons grape jelly over the fire in a half pint of boiling water, and stir into it half a teaspoon corn starch dissolved in a half cup cold water; let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One cup of sugar, half a cup of butter, one egg, one lemon, juice and grated rind, three tablespoonfuls of boiling water; put in a tin pail and thicken over steam.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with molded blanc-mange, or fruit puddings.