Miss Parloa's kitchen companion

Beat the whites of the eggs to a stiff froth, and after removing the boiling mixture from the fire, add them to it. Put into moulds to cool. Serve with a soft custard, made of one pint of milk, the yolks of the four eggs, one whole egg, and one-fourth of a cupful of sugar. Beat the eggs and sugar together ; add the milk to them, and stir into the double-boiler until the mixture begins to thicken. When it looks as thick at the edge of the spoon as in the centre, it is done. Flavor with lemon or vanilla, and serve cold. SAUCES. Brandy Sauce. After beating a cupful of butter to a cream, gradually beat into it two cupfuls of powdered sugar ; then slowly add a gill of brandy. Set the bowl in which the mixing has been done into a basin of boiling water, and stir the sauce until it begins to grow creamy, — say for about two minutes. Grate a small quantity of nutmeg over it. Turn into a hot sauce-dish, and send to the table with the pudding. Wine Sauce. Beat a cupful of butter till it is creamy ; then gradually beat into it two cupfuls of powdered sugar, and when this is done, add a gill of sherry by spoonfuls. Beat the mixture until it becomes a smooth, light froth ; then set the bowl in a basin of boiling water, and stir for a minute and a half. Have the sauce bowl or boat heated by means of boiling water. When the sauce is finished, empty the bowl of water and put the sauce into it. Grate a nutmeg — that is, a part of one — over the sauce, and send to the table hot. Clear Wine Sauce. Use a cupful of sugar, a slight grating of nutmeg, a pint of water, the thin yellow rind of a quarter of a lemon, and half a cupful of wine. Put the sugar, water, lemon rind, and nutmeg in a stew-pan, and boil gently for half an hour ; then remove the lemon, and finish the work by adding the wine. A good sauce may be made by using cider or orange juice instead of wine. In case cider be taken, no water should be used, — just a pint of cider, cooked with the other ingredients, as directed above. Cold Sauce. Beat half a cupful of butter to a cream, and gradually beat into it a cupful of powdered sugar. Flavor with anything you please. If wine, use three table-spoonfuls — to be beaten in gradually ; if lemon or vanilla extract, a scant teaspoonful. Or the rind and juice of a fresh lemon may be used. As soon as the sauce is beaten to a cream, and the seasoning is added, it should be heaped lightly and roughly in the dish in which it is to be served, and placed in the ice-chest until servingtime. Brown Cap Sauce. Beat half a cupful of butter to a cream ; then gradually beat into it one cupful of powdered sugar. When the mixture becomes light and creamy, beat into it the juice and grated rind of one lemon. Set the bowl in a pan of boiling water, and stir for two minutes. Cream Sauce. This sauce, which should be served hot, is made by putting a cupful of sugar and half a cupful of boiling water into a saucepan, and boiling rapidly for a quarter of an hour ; beating a cupful of rich cream with a whisk or fork, and gradually beating it into the boiling syrup, at the end of the quarter of an hour ; and finally flavoring with a generous teaspoonful of vanilla extract. * Egg Sauce.