The Swedish, French, American cook book

Wash the salt out of a small cup of good butter; put in a sauce¬ pan and stir, with one and a half cups sugar, to a cream; put in a double boiler on top of hot water; add the yolks of two eggs, beat it very rapidly (take care not to let it curl), add four tablespoons good brandy; just before serving, beat up the whites of the two eggs, add them carefully, stir it in as the sauce is boiling, and serve immediately with any kind of hot pudding. Sprinkle with nutmeg on the top. Hot Lemon Foam Sauce Sauce chaude a V Ecume de Citron Put one cup water in a saucepan with the juice and the rind of one large lemon; let it come to a boil, then thicken with a table¬ spoon cornstarch dissolved in a small half cup water. In the meantime, stir the yolks of three eggs to a souffle with threequarters cup of powdered sugar; add the yolks and sugar to the sauce with a small pinch of salt; then, last, add the whites — well beaten. Stir the whites in slowly so that the sauce becomes very foamy. Serve with any kind of hot steamed pudding. Cold Lemon Foam Sauce Sauce froide a l’£cume de Citron Make the sauce [see recipe: Hot Lemon Foam Sauce], let stand until it gets cold. When cold, add one cup whipped cream. Serve with ice creams and different cold desserts. Orange Foam Sauce ( Sauce a 1’ Orange) Is made the same way as Lemon Sauce hot and cold, excepting that orange is used instead of the lemon. Cold Foam Sauce ( Sauce ecumeuse, froide) Stir to a souffle the yolks of two eggs with four tablespoons sugar; then add two to three tablespoons good brandy, one cup whipped cream, and, last, the whites of two eggs (beaten to a froth). Mix gently. Dish up in a sauceboat and sprinkle some nutmeg or cinnamon on top. Serve with any kind of souffle or hot puddings. Custard Sauce ( Sauce au Flan) Put one and a half cups milk on stove. Stir to a souffle the yolks of two to three eggs with five tablespoons sugar; add half tablespoon cornstarch to the sugar and yolks, beat again well with a small pinch of salt added to the milk; let it come to a boil (take care not to let it continue to boil). This sauce can be served hot or cold, with any kind of pudding, souffle, baked apples, etc. Caramel Sauce ( Sauce au Caramel) Put one cup sugar on stove in half cup water, let it simmer until it becomes golden brown, then add four tablespoons brandy and a teaspoon lemon juice; thicken with a tablespoon cornstarch dis¬ solved in half cup water, let it come to a boil, color with a little kitchen bouquet if not sufficiently brown. Serve hot or cold. If cold, add to this one cup of whipped cream. It is then called Sauce de Creme a la Caramel. Sour Cream Sauce a la Europeenne Sauce a la Creme tournee, a la Europeenne Beat two cups of sour cream in a bowl with an egg beater until it becomes foamy; add two tablespoons brandy, four tablespoons sugar, and the rind and juice of half lemon; beat again, then add the whites of two eggs (well beaten). ; Serve with any kind of cold dessert or fruit. Hot Brandy Sauce ( Sauce chaude au Cognac)