No. 44—MAYONNAISE DRESSING No. 3. Very Good With Poultry Salad. Quantity for 6 Persons. 4 yolks of eggs 1 tsp. of flour 1 cup of sweet cream ¼ cup of good poultry broth 1 pinch of white pepper Salt ¼ tsp. of grated onion 2 tbsps. of fine oil 2 tbsps. of vinegar Preparation: Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time. Sweet Sauces or Dressings. Sauces for Puddings and Pastries. No. 45—WHITE WINE SAUCE. Quantity for 6 Persons. 2 eggs 1 tsp. of flour 2 slices of lemon 2 tbsps. of sugar 1 tumblerful of white wine Preparation: The 2 whole eggs, flour, wine, sugar are mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices. Remarks: This sauce may be served cold or warm. No. 46—ARRACK SAUCE. Quantity for 6 Persons. ¼ cup of arrack or brandy 1 pt. of water 3 yolks of eggs 2 tbsps. of lemon juice 1 slice of lemon 1½ tbsps. of flour ⅛ lb. of sugar Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under No. 45. The arrack or brandy is stirred in last. This sauce may be served cold or warm. No. 47—VANILLA SAUCE. Quantity for 6 Persons. 1 pt. of milk ½ vanilla bean or 1 tbsp. vanilla extract 4 yolks of eggs 1 tsp. of flour ¼ cup of sugar Preparation: The vanilla bean is left to soak in milk for 1 hour, then the sugar is added. The milk is brought to boil, the yolks of eggs and flour are mixed with a little cold milk, slowly stirred into the boiling milk and cooked for one minute. If you wish to use this sauce cold, it must be stirred several times while getting cold so it will not form a skin. Remarks: The sauce must be stirred well while boiling. When it is used cold you may add ½ cup of whipped cream or the white of egg beaten to a froth. No. 48—COCOA SAUCE. Quantity for 6 Persons. 1 pt. milk ½ tsp. of vanilla extract 3 tbsps. of cocoa ¼ cup of sugar 4 yolks of eggs Preparation: Stir the cocoa with the yolks of eggs and a little cold milk and prepare the sauce like vanilla sauce given under No. 47. No. 49—CHOCOLATE SAUCE. Quantity for 6 Persons. The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, ¼ lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed. No. 50—LEMON SAUCE. Quantity for 6 Persons. 1 pt. of milk ⅓ lemon peel 1 tsp. of flour ¼ cup of sugar 4 yolks of eggs The preparation is the same as given under No. 47, but instead of vanilla use lemon peel. No. 51—MARASCHINO SAUCE. Quantity for 6 Persons. 4 tbsps. of maraschino 1 pt. of milk 1 tsp. of flour ¼ cup of sugar 4 yolks of eggs