Albert Sauce - Sauce Albert

Put into a stewpan one wineglassful of brandy, the strained juice of two lemons, half a pint of water, as much ground ginger as will cover a threepenny piece, a wineglassful of maraschino syrup or liqueur, the peel of one lemon, an ounce and a half of castor sugar, and a wineglassful of rose water, in which is mixed a quarter of an ounce of Marshall's Creme de Biz; boil these ingredients for ten minutes, keeping occasionally stirred; then mix it on to four raw yolks of eggs that have been stirred till smooth in a basin, return it to a stewpan in the bain-marie, and continue stirring till it thickens; it is then ready for use with puddings, hot cakes etc. that are used as dinner or luncheon sweets.

Yellow Apricot Sauce - Sauce D' Abricots Jaune

Take a pot of apricot jam and put it into a stewpan with the finely chopped peel of one lemon, two ounces of castor sugar, one gill and a half of water, a saltspoonful of Marshall's Apricot Yellow, and boil up together. Put into a basin one ounce of Marshall's Creme de Biz with half a gill of cold water, mix it into a smooth paste, and add to the apricot; reboil and simmer for about ten minutes, then rub all through a hair sieve, return it to the stewpan and make it hot; mix in a wineglass of Maraschino syrup or liqueur and use for paddings.

Arrowroot Sauce - Sauce Arrowroot

Put into a stewpan the peel of one lemon and one orange finely chopped and the strained juices, half a pint of water, two ounces of castor sugar, a piece of cinnamon about one inch long crushed up small; bring to the boil, then simmer for about five minutes, then add to it half an ounce of the best arrowroot that has been mixed up till quite smooth with a gill of water; stir together till boiling, then simmer for three to five minutes till the arrowroot is cooked, and wring through a clean tammy. Rewarm in the bain-marie, flavour with a wineglass of Maraschino or Noyeau liqueur, or, if liked, a wineglass of orange-flower water can be used instead, and the sauce may be coloured, if liked, with carmine. Use with hot puddings etc.

Banana Sauce - Sauce Bananes

Take four ripe bananas, remove the skins and pound the fruit, then mix it with the pulp of three oranges, one large or two small good cooking apples sliced, two ounces castor sugar, the peel of one lemon, and two bayleaves, add two gills of water, and boil together for about fifteen minutes; mix with a dessertspoonful of Marshall's Creme de Riz that has been mixed with half a gill of water, colour with a salt spoonful of apricot yellow, and a few drops of carmine, add a wineglass of Marshall's Noyeau Syrup, rub through a tammy, rewarm, and mix with it a few blanched and shredded pistachio nuts, and use with hot puddings, cakes &C.

Vanilla Chocolate Sauce - Sauce Chocolat Vanille

Put into a stewpan three-quarters of a pint of water, two ounces of icing sugar, and live ounces of Fry's Ceylon Chocolate finely cut; bring to the boil, and simmer for about five minutes; then add to it one ounce of Marshall's Creme de Riz that has been mixed with a quarter of a pint of cold water, stir all together till the mixture reboils, simmer for three or four minutes, then if not quite smooth wring through the tammy, rewarm, and add a teaspoonful of vanilla essence and a tablespoonful of brandy. Use for hot or cold puddings.

Greengage Sauce - Sauce Reine-claude

Put four large teaspoonfuls of greengage jam in a stewpan with a gill of water and two ounces of loaf sugar, and boil up together with the juice of one lemon, then add to it one ounce of Marshall's Creme de Riz that has been mixed with a gill and a half of cold water, and let it simmer for about ten minutes; then rub through a fine sieve or tammy, add a wineglass of Kirsch liqueur or syrup, and a few drops of sap green or carmine, rewarm and use.

Marmalade Sauce Sauce Marmelade

Mix the contents of a pot of orange marmalade with the pulp and peel of three fresh oranges and of one lemon, add half an ounce of arrowroot that is mixed with the orange juice till smooth, mix into it two wineglasses of Marshall's Maraschino Syrup, and stir till it boils, then simmer for five minutes and rub through a tammy, and just before using add a wineglass of brandy. Use with hot puddings etc.

Mousse Sauce Sauce Mousse

Put into a bain-marie pan three ounces of castor sugar, a few drops of carmine, a teaspoonful of vanilla essence, six raw yolks and two whites of eggs, and a wineglass of brandy, half a wineglass of strained lemon juice; whip these ingredients over boiling water till thick as cream and perfectly spongy, then use at once for hot puddings, souffles etc.

Hot Mousseline Sauce (sweet) Sauce Mousseline Chaude

Put into a whipping tin five raw yolks of egg, a wineglass of Maraschino liqueur, two whites of egg, and an ounce and a half of castor sugar; mix up together with a whisk, and stand the tin in a stewpan with boiling water until the contents are perfectly thick and like a souffle, then use for hot puddings, souffles etc.