Almond Cream Sauce

Take 1 cup of almond cream, 1/2 cup of powdered sugar. Cream together, and just before serving, add vanilla, and 2 tablespoonfuls of white currant juice or white grape juice, or if desired, the juice of 1 lemon.

Almond Sauce

Take I cup of almond milk, and when boiling, thicken with 1 teaspoonful of white flour rubbed smooth in a little cold water. Add 2 tablespoonfuls of sugar, then stir in 1/3 cup of almond meal, or almonds blanched and dried in the oven until crisp and then chopped, and lastly add the well-beaten white of an egg, folding it in. Remove from the stove at once. Other nuts may be used in the same way.

Apple Sauce

Select good tart apples that have a white flesh; peel and grate, adding a little sugar while grating to keep them from turning dark. To 1 grated apple add the white of 1 egg and 1 tablespoonful of sugar. Beat for twenty or twenty-five minutes, and then place on top of a dish of pudding. This is especially nice for cold puddings, but the sauce should not be made until needed.

Baked Apple Sauce

Quarter and core good tart apples, put them with a table-spoonful of water in a pudding dish, and place in the oven. Bake until they are all of a mush, then beat with a silver or wooden spoon until they are foamy. Add sugar and a little peanut cream to suit the taste.

Banana Foam

Take 2 large ripe bananas or 3 small ones, and mash with a fork. Add the whites of 2 eggs and 1/2 tablespoonful of sugar, and beat with an egg beater for from fifteen to twenty minutes, or until it is very stiff. The colder the eggs and bananas are, the quicker it will get stiff. Serve at once. This is excellent on grains, toast, or desserts, or as a food for the sick, as it is nutritious and very easily digested.

Boiled Sauce

Melt 1/2 pint of sugar in a very little water. Let it boil, and then add 1/2 cup of water, or 1/2 cup of fruit juice. When hot, pour this over the well-beaten whites of 2 eggs, beating all the time to get it smooth and evenly cooked. A little rose-water or vanilla may be added, if desired. When fruit juice is used, this makes a very nice filling for a layer-cake, and is also excellent on steamed puddings.

Cocoanut Sauce

Take 1 cup of cocoanut cream as directed (see index); thicken it with 1 teaspoonful of white flour, add 1 tablespoonful of sugar, and if desired, the beaten yolk of 1 egg.

Cranberry Sauce

Stew 1 quart of dark cranberries in enough water to cover them. When they have burst, put them through a colander or sieve, add 1 pound, which is 2 1/2 cups, of sugar. Let boil a few minutes, and then it is ready to serve. This is an excellent sauce for nearly all kinds of puddings.

Fig Sauce

Take good figs, remove the stems, wash in warm water, and grind in the family nut-butter mill. If adjusted closely, it will grind the seeds to a flour. It is not necessary to cut the figs in pieces, as they can be pressed in with the fingers without it. When ground, thin with hot water to the consistency of gravy, and if desired, it can be flavored with nut butter.