Miss Parloa's kitchen companion

After beating the whites of three eggs to a stiff, dry froth, put aside the beater, and with a silver spoon gradually beat into the whites a cupful of powdered sugar. Add a teaspoonful of vanilla or lemon extract, or if you prefer, four table-spoonfuls of wine ; then stir in the yolks of the three eggs. If the work be properly done, a delicious sauce will be the result. There must be no failure to beat the whites until they are stiff and dry, nor to beat in the powdered sugar gradually, and with a spoon. This sauce should be used immediately ; it will not do to let it stand. Golden Sauce. Beat one-third of a cupful of butter to a cream, and gradually beat into it a cupful of powdered sugar. Add the unbeaten yolks of three eggs, and after beating the mixture vigorously, add three table-spoonfuls of wine. Have the whites of , the eggs beaten to a stiff froth, and stir them into the beaten mixture. Set the bowl in a pan of boiling water, and stir constantly for five minutes. Use at once. A teaspoonful of vanilla extract, or the juice and grated rind of a lemon, may be substituted for the wine. * Lemon Sauce. Mix a table-spoonful of corn-starch with a quarter of a cupful of water. Stir this mixture into a cupful of boiling water, and boil for two minutes ; then add the juice and rind of a lemon and a cupful of sugar, and cook three minutes longer. Beat an egg very light, and pour the boiling mixture over it. Return to the fire, and cook a minute longer, stirring all the while. * Use a lemon, a cupful of powdered sugar, two cupfuls of water, one table-spoonful of corn-starch, a saltspoonful of salt, half a teaspoonful of cream-of-tartar, and one egg- Mix the salt, cream-of-tartar, and corn-starch with half a cupful of cold water. Pour a cupful and a half of boiling water upon this mixture and place the saucepan over the fire. Now add the yellow rind of the lemon, cut in thin shavings, and simmer for half an hour. Beat the white of the egg to a stiff froth, and gradually beat into it, first the sugar, next the juice of the lemon, and finally the yolk of the egg. Strain the boiling mixture upon this one, and use the sauce at once. When eggs are cheap use two or three, as they make the sauce very thick and handsome. Lemon Cream Sauce. . Beat half a cupful of butter to a cream, and gradually beat into it one cupful and a quarter of powdered sugar. When the mixture is perfectly smooth and creamy, add the grated rind of one lemon and four table-spoonfuls of lemon juice. Beat for ten minutes, and then add a slight grating of nutmeg. Now place the bowl in a pan of boiling water, and stir the contents for two minutes. Take from the fire immediately, and turn into a warm sauce-dish. Sabayon Sauce. Beat together in a saucepan one cupful of powdered sugar and the yolks of six eggs. Beat until very light, and then add four table-spoonfuls of wine. Continue beating for three minutes longer. Now place the sauce- pan in another containing boiling water, and cook for six minutes, beating all the time. Serve the sauce at once. The rind and juice of an orange or lemon can be used instead of the wine. This sauce is nice with any kind of hot pudding. * Cinnamon Sauce.