Cream 1/2 cup butter; add gradually 1/2 cup sugar, stirring until light and creamy. Place rounded tablespoon cornstarch in a sauce pan, moisten with a little cold water; pour in 1 pint boiling water and cook clear. Mix all and flavor to taste.

Hard Sauce

Beat 1 cup white sugar, powdered is best, and 1/2 cup butter together until thoroughly mixed. The longer it is beaten the better. Add any desired flavoring. Some prefer to use equal quantities of butter and sugar, but this makes it very rich. Serve cold.

Vinegar Sauce

One pint boiling water, 1 cup sugar, 1 tablespoon flour mixed smoothly in a little water, 1/4 grated nutmeg and pinch of salt. Boil 10 minutes. Just before serving add 1 tablespoon butter and 2 tablespoons vinegar.

Cream Sauce

Cream together 1 cup powdered sugar and scant 1/2 cup butter. Add 1/2 cup cream and stir all into 1/2 cup boiling water. Cook for a few moments, stirring constantly. Flavor to taste.

Caramel Sauce

One tablespoon butter, 1 cup of white sugar, 1 tablespoon cold water. Put these on the stove to brown; add hot water to make the required quantity; thicken with 1 teaspoon flour dissolved in a little water. Flavor with 1 teaspoon of vanilla.

Pudding Sauce

One pint milk or cream, 1/2 cup sugar, white of 1 egg beaten lightly, 1 small tablespoon cornstarch. Favor with nutmeg.