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 colored pink with a few drops of cochineal.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
