Fruit Juice Sauce

Take 1/2 cup of nut butter, 1 cup of sugar, 1 tablespoonful of corn-starch, 1/2 cup of cold water, and 1/2 cup of fruit juice. Cream the butter and sugar together, and stir in the cornstarch wet in the water. Cook until thick, and then add the fruit juice. The water may be omitted, and 1 cup of the juice used if desired, unless it is quite acid fruit. The juice of grapes, strawberries, cranberries, raspberries, etc., may be used.

Lemon Sauce

Take 3/4 cup of sugar, 3/4 cup of nut butter, 1 egg, the juice and a little of the grated rind of 1 lemon, 1 teaspoonful of nutmeg, and 1/2 cup of boiling water. Put into a double boiler, and heat until very hot but not boiling. Stir constantly.

Lemon Syrup

Select good, solid, heavy lemons, as the soft, spongy ones contain but little juice; wash and wipe them dry. Roll on a plate or platter until the oil starts, then rub with sugar (granulated is the best) until all the oil is taken up by the sugar. Squeeze out the juice, and strain it through a cloth to remove all the seeds and white particles, as they will make it bitter. Allow about 1 1/2 pounds of sugar to 1 pint of juice, using the sugar in which the lemons were rubbed. Let it boil gently for fifteen or twenty minutes, and strain if it is not clear. Reheat, bottle, seal tight, and put in a cool place. Lemon syrup, sealed in this way, will keep for any length of time, and is always ready for use; it is nice for flavoring puddings, sauces, cakes, and pies.

Orange Syrup

Select good, fresh oranges, wash and wipe them well, and roll them on a platter until the oil starts from the pores, then take 1 pound of sugar, a little in each hand, and rub the oranges until all the oil is out, changing the sugar as is needed, and do this with all the oranges you wish to make into syrup in the same way. Then squeeze out all the juice, strain it, put in the pound of sugar saturated with the oil, which will be enough for 1 pint of the syrup. Put on the back of the stove, and simmer gently for fifteen or twenty minutes. Then if it is not perfectly clear, strain through a cloth. Reheat, and put it in bottles; cork, and seal tight. This syrup is very nice to flavor puddings and pies, and can be made when oranges are cheap, and then can be kept the year round.

Maple Sugar Sauce

Take I cup of maple sugar and 1 cup of water; place on the stove, and let simmer for one-half hour, removing all the scum. Add 2 tablespoonfuls of walnut meal or any nut meal desired. Add 1 teaspoonful of flour rubbed smooth in a little cold water and 1/4 teaspoonful of vanilla, or a little grated nutmeg may be used if preferred.

Nut Cream Sauce

Take 1/2 cup of molasses, 1/2 cup of water or nut milk, and 1 tablespoonful of lemon-juice. Thicken with Hour, and flavor with nutmeg or vanilla.

Orange Sauce

Take the juice of 2 oranges, and enough water to make 1 1/2, cups of liquid. Put in the inner part of a double boiler, and when boiling stir in 1 heaping teaspoonful of corn-starch rubbed smooth in a little cold water, place in the outer cup of the double boiler, and cook for fifteen minutes. Meanwhile beat the whites of 2 eggs until stiff and dry, and pour the hot sauce over them, beating constantly to keep it smooth; then pour back into the double boiler and return to the stove, stirring constantly until it is creamy and the egg is set. Then serve hot on steamed or baked pudding.

Plain Sauce

Take | cup of nut butter, 1 1/2 cups of sugar. Rub together. Add 2 well-beaten eggs, and just before serving, add enough boiling water to make a thick cream.

Plain Nut Sauce

Take 1/2 cup of nut butter, either almond or peanut, 2 well-beaten eggs, and enough boiling water to make a thick cream. Flavor with vanilla, and serve at once.

Pineapple Sauce

Grate a pineapple, add a little water, and let simmer until tender, then add 1 cup of sugar, if it is a large pineapple, but less if a small one. Let boil for five minutes, and serve. If desired, thicken with a little corn-starch.

Strawberry Sauce

Take 1 pint of mashed strawberries, 1 large tablespoonful of nut butter (almond butter preferred), 1 1/2 cups powdered sugar, and the beaten white of an egg. Take a little of the strawberry juice and mix with the butter until it is like thick cream. Now add the sugar, and beat very lightly; add the egg, and just before serving, add the mashed strawberries.

Strawberry Foam

Take 1 pint of nice, ripe strawberries that are perfectly fresh; hull, wash, and drain until dry; then add the whites of 2 eggs, 1/2 cup of sugar, and beat with an egg beater until very stiff, or from twenty to twenty-five minutes. Serve at once.