Pour one pint of milk into a saucepan and put in a vanilla bean and sugar to taste; boil it and then remove the saucepan from the fire. Beat the yolks of three eggs with two tablespoonfuls of flour and add them to the milk; stir the sauce over a slow fire until thick, but do not allow it to boil. Whip the whites of three eggs to a stiff froth with one tablespoonful of sugar, mix the froth with the sauce, and serve.

Vanilla Cream Sauce

This is to be served with hot cakes, such as baba. Boil one pint of cold milk in a saucepan. Put three yolks of eggs in a small basin with two ounces of powdered sugar, one ounce of flour and a piece of vanilla stick one inch long. Beat these well together with a wire whip for two minutes, pour the mixture into the boiling milk, stir it again briskly with the whisk until it boils, remove from the fire and add one-half gill of maraschino. Beat again for one minute and pour the cream nicely over the cake before sending to the table.

Yellow Sauce For Puddings

Warm one-fourth pound of butter in a basin, but do not let it boil, and beat it to a cream with one-fourth pound of brown sugar; stand the basin in a saucepan containing boiling water, stir the sugar and butter until liquid, and then add the beaten yolks of an egg or two. Keep on stirring with the saucepan placed over a gentle fire until the sauce is thick, then mix in with it one teacupful of brandy, or wine if preferred, and a small quantity of grated nutmeg. The sauce should be served without delay.