Dissolve in half
Obs.—As we have already said in the previous receipt, it is customary to froth sweet sauces in Germany with a small machine made like a chocolate-mill. Two silver forks fastened together at the handles may be used instead on an emergency, or the sauce may be whisked to the proper state, like the one which precedes it.
Great care must be taken not to allow these sauces to curdle. The safer plan is to put any preparation of the kind into a white jar, and to place it over the fire in a pan of boiling water, and then to stir or mill it until it is sufficiently thickened: the jar should not be half filled, and it should be large enough to allow the sauce to be worked easily. The water should not reach to within two or three inches of the brim. We give these minute details for inexperienced cooks.