Golden Sauce.

Rub one-half cup of butter till soft, add one-half cup of light brown sugar, and beat until very light and creamy. Beat the yolks of two eggs, and when ready to serve put the bowl or pan containing the sugar over boiling water and stir until it is liquid, then add the eggs, one-eighth teaspoon of mace, and one-half cup of fruit juice, and stir until it thickens. Serve at once and stir it before each pouring.

Sponge Sauce.

Beat the yolks of three eggs with one-fourth cup of powdered sugar, and pour one-half cup of boiling fruit juice over the mixture. Then fold in the stiff whites of the eggs and serve at once.

Liquid Sauce With Variations.

Grate the rind of an orange or lemon and squeeze the juice over it. In a saucepan, mix one cup of sugar with one-fourth cup of flour or half as much cornstarch. Pour in one pint of boiling water, and cook from five to ten minutes, till thick and nearly clear, stirring constantly. Add one ounce of butter and the orange, and strain. This sauce will keep for several days, and may be reheated

The yolk of one or more eggs may be blended with the sauce just before straining, and the stiff whites folded in after. Other fruit juices may take the place of part of the liquid

Molasses Sauce

Scald one cup of molasses with one ounce of butter and one tablespoon of vinegar. Serve hot with apple dumplings

Chocolate Sauce

Melt one ounce of chocolate in one-half cup of water; add one cup of sugar, and when boiling, pour over one-half cup of thick cream, plain or whipped, and serve at once

Caramel Sauce

Make a sirup as for caramel custard, and serve plain, or combined with thick cream whipped