Hours required.

Syrup 1½ cups Thin White Sauce (for Cutlets and Croquets) 2½ tablespoons melted butter ½ cup butter 1 cup sugar ½ teaspoon salt ¼ teaspoon clove ½ teaspoon salt ½ cup butter 1 egg, well beaten 2 teaspoons cold water one-half hour, occasionally shaking. Empty, rinse with cold water, and add to stock, and as soon as mixture thickens, dilute with cold water, and add.

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