Custard Sauce

Add one cupful of powdered sugar to two cupfuls of scalded milk and add the yolks of two eggs, beaten light. Season with nutmeg and cinnamon and stir until the sauce is slightly thick. Remove it from the fire and whip in the beaten whites of the eggs. Place over boiling water to keep warm, and, just before serving, add one teaspoonful of vanilla.

Hard Sauce

Cream one-fourth cupful of butter in a warm bowl. Add, gradually, one-half cupful of powdered sugar and the flavoring (either brandy, vanilla or lemon). Place in a small dish and grate nutmeg on the top.

Maple Sauce

A good sauce to serve with steamed pudding may be made by dissolving one-half pint of maple sugar in a cupful of water, adding one-half cupful of butter mixed with one tablespoonful of flour and flavoring to taste. Boil a few moments.

Sauce For Cottage Pudding

One cupful of sugar; one heaping tablespoonful of flour. Blend and add one pint of boiling water. Stir well, season with nutmeg, add a piece of butter the size of an egg and a little salt.

Vanilla Sauce

Cream one-half cupful of butter with one cupful of powdered sugar. Heat over boiling water while adding one-half cupful of rich milk or cream. Beat until smooth and creamy, remove from the fire and add one tea-spoonful of vanilla.

Wine Sauce-Wet one tablespoonful of cornstarch in cold water and stir in one cupful of boiling water. Boil ten minutes. Rub one-fourth cupful of butter to a cream. Add gradually one cupful of powdered sugar, one egg, well beaten and one saltspoonful of grated nutmeg. Add to the cornstarch one-half cupful of wine and pour the two mixtures together. Stir well until blended.

Cake Baked in the Caloric