Lemon Sauce for Pudding No. 1
Sugar, 2 cups.
Eggs, 2.
Lemons, 2.
Boiling water, 1½ cups.
Add the grated rind and juice of the lemons to the sugar, beat the eggs until light, and add to the sugar, and stir well. Just before serving, add the boiling water and set on the stove, but do not boil. For a richer sauce add one-third of a cup of butter.