Should it therefore contain any lumps, which is not unfrequently the case in butter sauce, pass the sauce through a sieve with a wooden spoon and then put it by in a _bain-marie_, or warm it up in a jug as directed.
ALMOND SAUCE .-- This is suitable for puddings.

The simplest way of making it is to make, say half a pint of butter sauce, or, cheaper, thicken half a pint of milk with a little corn-flour, sweeten it with white sugar, and then add a few drops of essence of almonds.

About a dozen drops will be sufficient if the essence is strong, but essence of almonds varies greatly in strength.

The sauce can be coloured pink with a few drops of cochineal.
ALMOND SAUCE (CLEAR) .-- Thicken half a pint of water with a little corn-flour, sweeten it with white sugar, add a dozen drops of essence of almonds and a few drops of cochineal to colour it pink.

The sauce is very suitable to pour over custard puddings made in a basin or cup and turned out on to a dish.