44. +Lemon Custard Sauce.+-- Place a saucepan with 1 pint milk, 3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until it just comes to the boiling point; quickly remove, pour sauce into a dish, flavor with lemon essence and serve cold with cold pudding.
45. +Lemon Sauce (with Liquor).+-- Melt in a saucepan 1 tablespoonful butter; add ½ tablespoonful flour; when well mixed pour in 1 cup boiling water; boil 2 minutes; remove from the fire, pour sauce into a bowl; add the juice of ½ lemon, a little nutmeg and a glass of brandy; sweeten with sugar and serve hot. Very nice with rolly-poly pudding or apple dumplings. Sherry or Madeira wine may be used instead of brandy.
46. +Sauce à l'Orange.+-- Stir the yolks of 4 eggs with 2 tablespoonfuls powdered sugar to a cream; add by degrees 1 cup sweet cream and stir constantly; add the grated rind of 1 orange; put the whole in a tin cup or pail, set in a vessel of hot water and stir all the time until it is on the point of boiling; then instantly remove from the fire, strain through a sieve over the pudding and serve hot.
47. +Sauce au Kirsch.+-- Boil 1 teaspoonful cornstarch in 1 cup water; sweeten with 2 tablespoonfuls sugar; add 2 tablespoonfuls kirsch and serve.
48. +Lemon Sauce, No. 2.+-- Mix 2 teaspoonfuls flour with a little cold water; put it in a saucepan; add 1 pint boiling water, 1 tablespoonful butter and ½ cup sugar; stir until the sauce boils; then remove from the fire, add the juice of 1 lemon and a little of the grated rind and nutmeg.
49. +Lemon Cream Sauce.+-- Put in a tin pail or cup 1½ cups milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; set in a vessel of hot water; beat with an egg beater until the sauce comes to a boil; remove from the fire; add ½ teaspoonful lemon essence; beat the whites to a stiff froth and stir them into the sauce.
50. +Almond Sauce.+-- Remove the brown skin of 2 ounces of almonds, ground or chopped fine; put them in a saucepan with 2 cups milk, 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful of arrowroot; put the saucepan in a vessel of hot water; keep stirring until the sauce comes to a boil. Instead of almonds almond essence may be used; a little brandy may also be added if liked.