Pineapple Sauce

1/2 cupful hot water 1/2 cupful shredded pineapple

1 teaspoonful lemon juice 1 teaspoonful butter 1/2 tablespoonful corn starch 1/4 cupful sugar

Mix together the corn starch, butter and sugar. Add the pineapple and water mixed and boil for five minutes, stirring constantly. Then add the lemon juice and serve hot.

Raspberry Sauce

2 1/2 cupfuls red raspberries

(canned or stewed) 1 tablespoonful lemon juice Sugar to taste

1 tablespoonful corn starch dissolved in 1/4 cupful cold water

Strain off the raspberry juice, and thicken with the corn starch. There should be one cupful. Add the lemon juice, the whole raspberries and sugar, if necessary, and serve either hot or cold.

Hot Strawberry Sauce

1 cupful strawberry juice 1/2 tablespoonful lemon juice

1/2 tablespoonful corn starch 1/4 to 1/2 cupful sugar, as needed

Mix the fruit juices and bring to boiling point. Dissolve the corn starch in a little cold water, add to the hot mixture, sweeten as needed, and let boil. Serve hot.

Hot Apricot Sauce

3/4 cupful sifted apricot pulp 6 tablespoonfuls water

Sugar to make very sweet about 1/4 cupful 1 tablespoonful lemon juice

Simmer together the apricot, sugar and water for ten minutes. Add the lemon juice and serve.

Peach Sauce

2 cupfuls sliced, canned peaches and juice Sugar to taste

1 tablespoonful corn starch 1 tablespoonful lemon juice

Heat the peach juice, thicken with the corn starch mixed with a little cold water, add the lemon and sliced peaches, and sweeten to taste. Serve either hot or cold.

Rich Chocolate Sauce

1 1/2 cupfuls boiling water

1/2 cupful sugar

6 tablespoonfuls shaved chocolate or 1/3 cupful cocoa

1 1/2 tablespoonfuls corn starch 1/2 cupful cold water Few grains salt 1/2 teaspoonful vanilla

Boil the hot water and sugar five minutes. Mix the chocolate with the corn starch and cold water. Combine the mixtures, add the salt and boil three minutes Flavor with vanilla, and serve hot or cold.

The Beating Of Cream

Every section of the country has on sale different kinds of cream, but, generally speaking, light, or single, cream, is chosen for coffee, or as an accompaniment to cereals, fruits, or desserts, while heavy, or double, cream is used for whipping.

When cream is to be whipped, it should be chilled, placed in a deep pitcher or bowl and beaten quickly with a Dover egg-beater. Care must be taken not to over-beat it, or it will turn granular, and almost to butter. A great many cream whips are on the market, but it would seem an unnecessary expense to buy one, when the work can be done so effectively with an ordinary egg-beater. If the whipped cream does not need to be very stiff, it may be diluted with one-quarter or even one-half its bulk of rich milk. Powdered or confectioner's sugar should be added half way during the beating, and the desired flavoring during the latter part.

If the cream is to stand any length of time, dissolve a scant half teaspoonful of powdered gelatine in a little cold water, steam it over hot water, cool, and stir it gradually into the cream while whipping. This is a good plan to follow when making a cream cake.

Flavoring Whipped Cream

Care must be taken not to overflavor the cream. Maraschino flavoring or a dilution of a little very strong coffee, instead of the milk, gives a delicious flavor. Melted chocolate, which has been allowed to cool, may be stirred in, together with a few drops of vanilla, or the dilution may take the form of crushed and sifted raspberries, peach pulp, fruit pulp of any other fruit desired according to the dish which it is to accompany.

Honey Whipped Cream

1 cupful heavy cream 3/4 cupful honey

1/2 tablespoonful lemon juice

Combine the ingredients and whip until stiff.