This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1/3 cup sugar
1/2 cup butter
1 cup confectioners' sugar
2 tablespoons hot water 1 teaspoon vanilla
Cream the butter and gradually add the sugar, the egg, well beaten, and the hot water. Heat over hot water, beating continually until it thickens. Add the vanilla and serve.
1/3 cup butter
1 cup powdered, granulated, brown or maple sugar
1 teaspoon vanilla or other flavoring
Cream the butter until very soft, then stir in the sugar and the flavoring. Set in a cool place until required for use. A grating of lemon-rind or nutmeg, or a sprinkle of powdered cinnamon may be used instead of the vanilla. Cream or milk may be added, with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind.
1/2 cup honey
1 cup hot water
1 1/2 tablespoons butter 1/2 lemon, juice and grated rind
Beat the egg, and add the other ingredients in the order given. Cook over hot water for about fifteen minutes, stirring constantly.
1/2 cup sugar
1 tablespoon corn-starch
2 tablespoons lemon-juice
2 tablespoons butter 1 cup boiling water
Mix the sugar and corn-starch, add the boiling water and a pinch of salt and boil until thick and clear. Continue cooking over hot water for twenty minutes. Beat in the butter, the lemon-juice and nutmeg. A grating of lemon-rind may be added.
1/2 cup water
1/2 cup walnut-meats
1 pound (2 cups) maple sugar or 2 cups brown sugar
Add the water to the maple sugar and boil until it reaches the thread stage (230°-234°F.). Add the walnut-meats broken into small pieces. This sauce is good with ice-cream, blanc mange or custard. It may be used hot or cold.
3/4 cup sugar 3/4 cup milk
1/2 pound marshmallows 2 tablespoons water
Boil the sugar and milk to the thread stage (230°-234° F.). Cool and beat until thick and white. Set in boiling water and stir until thin enough to pour. Stir the marshmallows with the water in a double boiler until smooth. Pour the sirup over the melted marshmallows and beat together. Keep warm, but not hot.
1/2 cup sugar 1/4 cup water 8 marshmallows
1 egg-white, beaten stiff 1 drop oil of peppermint Green coloring matter
Make a thin sirup of the sugar and water (220°-230° F.). Cut the marshmallows in quarters and add to the sirup. Pour the mixture over the egg-white gradually, beating vigorously. Add the flavoring and tint a delicate green. This sauce is excellent served with chocolate ice-cream.