Orange Flower Water Sauce.—To serve with hot or cold soufflés, puddings, &c.—Put into a stewpan eight raw yolks of eggs, three tablespoonfuls of orange flower water, three ounces of castor sugar, three tablespoonfuls of thick cream, and a saltspoonful of essence of vanilla, stir these all together until it comes to the thickness of cream, standing the stewpan in the bain marie; when thick rub it through the tammy. It may be poured round the sweet and sprinkled with crystallised rose leaves, or served in a boat with the leaves lightly sprinkled on the top.