Plain Hard Sauce

1/2 cupful butter 2 cupfuls sifted powdered or confectioner's sugar

1/2 teaspoonful vanilla

1/4 teaspoonful lemon extract

Beat the butter to a cream, and, gradually, work in the. sugar and flavoring.

Hard Egg Sauce

Observe the proportions used in the preceding recipe for Hard Sauce, adding a beaten egg alternately with the sugar to the mixture.

Hard Peach Sauce

1/2 cupful butter 1 1/2 cupfuls sifted powdered or confectioner's sugar

1 egg white

1/2 cupful peach pulp and juice mixed

Beat the butter to a cream. Gradually add the sugar and the egg white, beaten stiff and dry, and work in the fruit, slowly, so that the mixture will not be curdled.

Hard Strawberry Sauce

Observe the proportions used in making Hard Peach Sauce, substituting 1/2 cupful of crushed and sweetened strawberries for the peach pulp.

Hard Apricot Sauce

Observe the proportions for making Hard Peach Sauce, substituting apricot pulp and juice for the peaches.

Hard Cranberry Sauce

Observe the proportions used in making Hard Peach Sauce, substituting 1/2 cupful of sweetened and sifted cooked cranberries for the peach juice and pulp.

Hard Brown Sugar Sauce

1/2 cupful butter

1 cupful brown sugar

1 teaspoonful vanilla 4 tablespoonfuls rich milk or cream

Cream the butter, add the sugar, gradually; then the milk and flavoring drop by drop to prevent separation.

Hard Ginger Sauce

1/2 cupful butter

1 1/4 cupfuls light brown sugar

Juice 1/2 lemon

1/2 teaspoonful ginger

Beat the butter to a cream. Work in the sugar and ginger, and, gradually, the lemon juice. If the latter is added rapidly, the mixture will separate.

Custard Sauce

1 cupful milk

1 egg or 2 egg yolks

2 tablespoonfuls sugar

1/4 teaspoonful flavoring Few grains salt

Scald the milk, mix together the egg and sugar, pour the milk into this and return to the double boiler, stirring till it coats the spoon. Cool, add salt and flavoring and strain if necessary.

Foamy Grape Sauce

2 egg whites

3/4 cupful sifted powdered sugar

1/4 cupful grape juice Juice 1/2 orange Juice 1/2 lemon

Beat the egg whites stiff; whip in the sugar and fruit juices and beat well. Serve at once.

Foamy Orange Sauce

Observe the proportions used in making Foamy Grape Sauce, substituting the juice and rind of a whole orange for the orange and grape juice mentioned in the Grape Sauce recipe.

. Hot Foamy Sauce

1 1/2 teaspoonfuls corn starch

1/2 cupful sugar

1 cupful boiling water

1 egg white

1 teaspoonful vanilla

Mix the corn starch and sugar thoroughly. Pour over this the boiling water and boil five minutes. Then pour gradually onto the egg white, beaten stiff; add the vanilla and serve hot.