Fruit Sauce

Fruit sauces may be made from any surplus juices left over from canned fruits. The juice should be boiled down to a syrup, adding more sugar, and the juice of lemon; or con-starch and eggs may be used for thickening. For cold sauce no starch is required, because the syrup thickens sufficiently when cold. Pieces of fruits may be added.

Hard Sauce

Four ounces butter, four ounces' sugar, one teaspoonful ground nutmeg. Rub butter and sugar till smooth, but not creamy, and sprinkle nutmeg over it. Put in dish and set away to cool till ready to serve. - Mrs. John Langowsky, Williams, Ariz.

"Huntington Sauce."

Boil one cup of molasses and one and one-half teaspoons of butter eight minutes; remove from fire and add two tablespoons lemon juice, and a little salt. One tablespoonful of vinegar may be used in place of lemon. - Mrs. George Barney, Williams, Ariz.

Maple Syrup Sauce

Dissolve one-half pound maple sugar in one cupful of warm water. Let it boil clear, and add one tablespoonful butter. Serve hot.

Nutmeg Sauce

Into two cupfuls boiling water put three-fourths cupful butter, two cupfuls sugar, one small teaspoon of cornstarch for thickening, one-half small grated nutmeg. After boiling a few minutes, set aside until slightly cool, then add the two well beaten eggs.

Strawberry Sauce For Short Cake

One cup pulverized sugar, one tablespoon butter beaten to a cream, one egg, beat white stiff, add yolk beaten, then add one-half cup milk, a little at a time, beating hard all the time, and two cups crushed strawberries. Fine. - Mrs. Geo. A. Cole, Middletown, Conn.

Plain Pudding Sauce

One pint water, two tablespoonfuls sugar, one tablespoon cornstarch, the peel and juice of one lemon. Put in double boiler, sugar, water, peel and lemon juice, to cook. Let boil a couple of minutes, add the dissolved cornstarch. Let boil clear, strain and serve. Flavor with any good fruit juice.

Pineapple Sauce

One pint can sliced pineapple cut in dice (or one pint fresh fruit), one and one-half pounds pulverized sugar, one-half pint cold water, juice of one lemon, one tablespoon cornstarch. Put in double boiler, the water, sugar and lemon juice. Let come to a good boil, add cornstarch for thickening. When cold add the pineapple. If not thin enough for pudding sauce, add whipped cream. - Mrs. M. S. Carpenter, Fayetteville, N. Y.

Sour Sauce

One cupful sugar, two tablespoonfuls butter, one-half cupful vinegar, one well beaten egg. Cream sugar and butter, add egg, then vinegar, and just before serving add one-half cupful hot water.

Strawberry Sauce'

One quart ripe berries, crush with one-half pound sugar. Press through a sieve or colander. Stir well together in a cold place till the sugar and juice form a clear sauce, like jelly. The flavor of strawberries is improved by adding some orange juice (a little acid hastens the jellying process). Serve pieces berries in sauce. Other ripe fruits like apricots, peaches, and cherries, may be made into sauces by the same process. These fruit sauces can be served with ice cream and frozen puddings. Delicious. - Mrs. Dermont, Williams, Ariz.

Sweet Cider Sauce

Six ounces sugar, one pint water, three whole lemons, twelve cloves, six bay leaves. Boil twenty minutes, thicken with corn starch and boil until it is clear, take off stove and strain and add one-half pint of sweet cider. Do not boil any more after sweet cider has been added. - Mrs. John Langowsky, Williams, Ariz.

Vinegar Sauce

One cupful powdered sugar with one tablespoonful flour, a little nutmeg and tablespoon vinegar, and pint boiling water. Boil until it begins to get a little thick, then add a piece of butter.