Creamy Sauce II

Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.

Foamy Sauce I

1/2 cup butter

1 cup powdered sugar

1 egg

2 tablespoons wine

Cream the butter, add gradually sugar, egg well beaten, and wine: beat while heating over hot water.

Foamy Sauce II

Whites 2 eggs

1 cup powdered sugar

1/4 cup hot milk 1 teaspoon vanilla

Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.

Chocolate Sauce

2 cups milk

1 1/2 tablespoons corn-starch

2 squares unsweetened chocolate

4 tablespoons powdered sugar

2 tablespoons hot water 2 eggs

2/3 cup powdered sugar 1 teaspoon vanilla

Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in double boiler; melt chocolate over hot water, add four tablespoons sugar and hot water, stir until smooth, then add to cooked mixture; beat whites of eggs until stiff, add gradually powdered sugar and continue beating, then add unbeaten yolks, and stir into cooked mixture; cook one minute, add vanilla, and cool before serving.

Sabyon Sauce

Grated rind and juice 1/2 lemon 1/2 cup white wine or 1/4 cup Sherry

1/3 cup sugar 2 eggs

Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

1/3 teaspoon lemon extract 2/3 teaspoon vanilla

Cream the butter, add sugar gradually, and flavoring.

Sterling Sauce

1/2 cup butter

1 cup brown sugar

1 teaspoon vanilla or

2 tablespoons wine

4 tablespoons cream or milk

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

Wine Sauce

1/2 cup butter

1 cup powdered sugar

3 tablespoons Sherry or Madeira wine

Slight grating nutmeg

Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.

Brandy Sauce

1/4 cup butter

1 cup powdered sugar

2 tablespoon brandy

Yolks 2 eggs Whites 2 eggs 1/2 cup milk or cream

Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites.

Caramel Brandy Sauce

Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.

Apricot Sauce

3/4 cup apricot pulp

3/4 cup heavy cream

Sugar

Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast