1/4 cup butter 1 cup sugar, powdered or granulated flavoring
a. Flavor with fine ground coriander seed, or very delicately with powdered anise seed.
b. Beat 1 tablespn. cream with butter and sugar.
d. Add unbeaten yolk of egg and beat.
e. Add 1 egg, yolk and white beaten separately.
f. Add gradually 1 or 2 stiffly-beaten whites of eggs, beat till frothy.
g. Add 2 tablespns. boiling water.
h. Flavor sugar with oil of lemon and add 1-1 1/4 tablespn. lemon juice.
j. Add 2 tablespns. any fruit juice and 1/2 tablespn. lemon juice.
l. Add 2 tablespns. very strong cereal coffee with 1 teaspn. vanilla.
m. Add 1 cup fine grated cocoanut and if desired, 2 eggs, whites and yolks beaten separately.
o. Add 1 egg and beat; beat in 1 cup fresh crushed ripe strawberries-Annie's sauce.
q. Add 1/2 cup cream, whipped to either "o" or "p."
r. Add Fine grround dates or steamed figs.
s. Use 1 cup fine rolled maple sugar instead of white, with or without beaten white of 1 or 2 eggs.
1/4 - 1/2 cup butter white of 1 egg
1 cup sugar yolk of 1 egg pink fruit color
Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding.
1/4 - 1/2 cup oil salt
1 cup sugar 1 white of egg flavoring
Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of eggy set in cool place to harden.
Soft or melted cocoanut butter may be used the same.