Lemon Sauce I

3/4 cups sugar 1/4 cup water

2 teaspoons butter

1 tablespoon lemon juice

Make a syrup by boiling sugar and water five minutes; remove from fire; add butter and lemon juice.

Lemon Sauce II

1/2 cup sugar

1 cup boiling water

1 tablespoon corn-starch or

1 1/2 tablespoons flour

2 tablespoons butter 1 1/2 tablespoons lemon juice Few gratings nutmeg Few grains salt

Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.

Lemon Sauce III

1/3 cup butter 1 cup sugar Yolks 3 eggs

1/3 cup boiling water

3 tablespoons lemon juice

Few gratings lemon rind

Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.

Vanilla Sauce

Make same as Lemon Sauce II, using one teaspoon vanilla in place of lemon juice and nutmeg.

Molasses Sauce

l cup molasses

1 1/2 tablespoons butter

2 tablespoons lemon juice or 1 tablespoon vinegar

Boil molasses and butter five minutes; remove from fire and add lemon juice.

Cream Sauce I

3/4 cup thick cream 1/4 cup milk

1/3 cup powdered sugar 1/2 teaspoon vanilla

Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

Cream Sauce II

1 cup powdered sugar

1/2 cup thick cream 1/4 cup milk

1/2 teaspoon vanilla

Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.

Yellow Sauce I

2 eggs

1 cup sugar

1 teaspoon vanilla or 1/2 teaspoon vanilla and

1 teaspoon brandy

Beat eggs until very light, add sugar gradually and continue beating; then flavor.

Yellow Sauce II

2 eggs

1 cup powdered sugar

3 tablespoons wine

Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.

Orange Sauce

Whites 3 eggs

1 cup powdered sugar

Juice and rind 2 oranges Juice 1 lemon

Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.

Strawberry Sauce

1/3 cup butter

2/3 cup strawberries

1 cup powdered sugar White 1 egg

Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.

Creamy Sauce I

1/4 cup butter

3/4 cup powdered sugar

2 tablespoons milk 2 tablespoons wine

Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.