Yankee Sauce

Cream one-half cup butter, and add gradually, while beating constantly, one cup powdered sugar. Dilute one tablespoon cornstarch with two and one-half tablespoons cold water and add gradually to one cup boiling water, placed in saucepan on range.

Again bring to the boiling point and let boil until liquid is clear. Combine mixtures, stirring briskly, and flavor with one teaspoon vinegar and three tablespoons Sherry wine. Especially good with Steamed Berry Pudding.

Monroe Sauce

2 cups brown sugar 2/3 cup boiling water 4 tablespoons cold water 2 teaspoons cornstarch.

4 tablespoons butter 4 tablespoons Sherry wine 1 teaspoon vanilla Slight grating nutmeg.

Few grains salt.

Make a syrup by boiling sugar and water twelve minutes. Add cold water to cornstarch and stir until smooth; then add gradually, while stirring con- stantly, to syrup and let simmer forty minutes. Add butter, wine, vanilla, nutmeg and salt and serve at once.

San Monica Sauce

1 tablespoon butter 1 tablespoon flour cup sugar 1/2 cup milk.

Yolk 1 egg.

1 banana.

Few grains salt.

1/2 cup heavy cream.

Cream butter, add flour and stir until well blended; then add sugar gradually. Scald milk, add mixture and stir constantly until thickened. Add egg yolk slightly beaten and cook three minutes; then add banana, skinned, scraped and forced through a strainer. Chill and add salt and cream, beaten until stiff.

Denver Sauce

cup butter.

1 cup powdered sugar.

2 tablespoons coffee infusion 2 teaspoons breakfast cocoa.

1 teaspoon vanilla.

Cream butter and add sugar gradually, while beating constantly; then add coffee, drop by drop, cocoa and vanilla.

Dearborn Sauce

1/2 cup butter.

1 cup brown sugar.

2 tablespoons cream.

1 1/2 tablespoons Sherry wine 2 teaspoons brandy Few grains salt.

Cream butter and add sugar, gradually, while beating constantly. Add cream, and wine and brandy, drop by drop, to prevent a separation; then add salt.

Brandy Sauce

Work one-half cup butter until very creamy, and add gradually, while beating constantly, one and one-third cups powdered sugar; then add two tablespoons of brandy, at first, drop by drop. Force through a pastry bag and tube on thin slices of lemon, from which seeds have been removed, and sprinkle with chopped pistachio nuts.

Peach Brandy Sauce

1/2 cup butter.

1 cup powdered sugar.

Whites 2 eggs.

1/8 teaspoon salt.

1/2 cup heavy cream.

2 tablespoons Peach Brandy.

Cream butter and add sugar gradually, while beating constantly; then add whites of eggs, beaten until stiff, and salt. Place over hot water and stir constantly until mixture is heated. Remove from range and add cream, beaten until stiff, and brandy.

Florodora Sauce

White 1 egg.

cup powdered sugar.

Yolk 1 egg.

cup heavy cream.

2 tablespoons Madeira wine.

Few grains salt.

Beat egg white until stiff and add, gradually, while beating constantly, sugar; then add egg yolk, beaten until thick and lemon-colored, cream beaten until stiff, wine and salt.