Cream butter and sugar, beat constantly and add gradually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, then stir in the stiffly beaten whites.
Cream sugar and butter, add beaten yolk, beating constantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites.
To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix ingredients in a dish set in another dish of hot, not boiling water.
One-half teaspoonful of any preferred flavoring may be substituted for brandy.
To the stiffly beaten cream add sugar, salt and flavoring.
Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half teaspoonful flavoring may be substituted for wine.
Cream butter and sugar, adding slowly, beating constantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring.
To the creamed butter and sugar add the stiffly beaten white and cream alternately. Flavor.
Smooth butter and flour and add juice and sugar. Cook till thickened.
Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot.
Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.