Hot Chocolate Sauce

1 square unsweetened chocolate 1 tablespoon melted butter.

1/3 cup boiling water 1 cup sugar.

1/2 teaspoon vanilla.

Melt chocolate in saucepan, placed in larger saucepan of boiling water. Add butter and when thoroughly blended, pour on gradually, while stirring constantly, boiling water; then add sugar. Bring to the boiling point and let boil fourteen minutes. Cool slightly and flavor with vanilla.

Raspberry Sauce

cup butter 1 cups confectioners' sugar.

cup Raspberry Syrup.

Cream the butter and add sugar gradually while stirring and beating constantly; then add Raspberry Juice (see p. 398) slowly (at first drop by drop) to prevent a separation. Pile on a dish and chill. Serve with Sally's Bread Pudding, Cottage Pudding, boiled rice, etc.

Strawberry Sauce

1/3 cup butter . 1 cup confectioners' sugar.

2/3 cup strawberries.

Cream butter and add sugar gradually while stirring constantly. Wash, hull and drain berries; add to first mixture one at a time, beating between each addition until well blended. If these directions are not followed, sauce will have a curdled appearance.

Orange Sauce

Grated rind 1/2 lemon Juice 1/2 lemon 1/2 cup orange juice 1/2 cup sugar.

Few grains salt.

Yolks 2 eggs.

Whites 2 eggs.

1/2 tablespoon apricot brandy.

Mix grated rind, fruit juices, sugar, salt and egg yolks, beaten slightly. Put on range and stir constantly until mixture thickens. Add gradually, while beating constantly, to whites of eggs, beaten until stiff. Cool and flavor with brandy.

Sea Foam Sauce

2 tablespoons butter 2 tablespoons flour 1/2 cup sugar.

Yolk 1 egg.

1/2 cup water.

1 teaspoon vanilla.

White 1 egg.

Cream butter and add flour, mixed with sugar, gradually, while stirring constantly; then add egg yolk, well beaten, water and vanilla. Cook in double boiler until mixture thickens, stirring constantly at first, and afterwards occasionally. Cool and just before sending to table add egg white, beaten until stiff.

Roxbury Sauce

Yolk 1 egg.

1 cup powdered sugar 1/2 cup scalded milk 1 teaspoon cornstarch.

1/8 teaspoon salt 1/2 teaspoon vanilla 1 tablespoon lemon juice Grated rind 1/2 lemon.

White 1 egg.

Beat egg yolk until thick and lemon-colored and add three-fourths of sugar gradually, while beating constantly. Mix remaining sugar with cornstarch and salt and pour on, gradually, scalded milk. Cook in double boiler ten minutes, stirring constantly, until mixture thickens and afterwards occasionally. Combine mixtures, add flavorings and egg white, beaten until stiff.

Cambridge Sauce

1/2 cup butter.

1 cup powdered sugar.

2 teaspoons flour.

1 tablespoons cold water 1/2 cup boiling water 3 tablespoons wine.

Cream butter and add sugar, gradually, while beating constantly. Dilute flour with cold water, add gradually to boiling water and let boil five minutes. Cool and just before serving, combine mixtures and add wine.