Making Fruit Sauce

Make this sauce of a bit of jelly left from the table - one tablespoon or more. Put the jelly in the double boiler and thin with boiling water to a syrup. Serve hot or cold.

Apple Foam

4 apples (sour). Whites of two eggs. Sugar.

Pare and core apples. Steam until soft and rub through a sieve. Sweeten to taste. Beat egg whites as stiffly as possible, then add the apple, gradually, beating all the time. Pile on a serving dish, chill, and serve with custard sauce. This dessert may be made with other fruits, such as a half cup of leftover preserves, some crushed strawberries, or three peaches.

Caramel Sauce

1/2 cup sugar. 1/2 cup boiling water.

Melt sugar in a sauce pan, stirring so as not to let it burn. Add the water slowly, still stirring, then cook without boiling ten minutes. Chill and serve.

Lemon Jelly

2 tablespoons gelatine. 1 cup sugar. 1/2 cup cold water. Two lemons. 2 1/2 cups boiling water.

Soften gelatine in cold water, dissolve in boiling water, strain and add the sugar and juice of the lemons. Turn into a wet mold and chill.

Junket

2 cups of milk. 1/2 teaspoon vanilla extract. 2 tablespoons of sugar. 1/2 junket tablet.

Heat the milk until luke-warm. Stir in the sugar, remove from fire and add the junket which has been crushed in a little cold water. Add flavoring and pour at once into small cups or moulds in which it is to be served. Place without jarring in ordinary room temperature until jellied, then chill before serving.

Coffee Jelly

2 tablespoons gelatine. 1/2 cup sugar. 1/2 cup cold water. 2 cups coffee. 1 cup boiling water.

Make same as lemon jelly.

Cottage Pudding

1/4 cup butter. 1/2 cup sugar. 1 egg well beaten. 1/2 cup milk. 1 1/2 cups flour. 2 1/2 teaspoons baking powder.

Mix and bake as a cake and serve hot with sauce.

Delicate Pudding

1 cup of water. 1 cup of fruit juice. 3 tablespoons cornstarch. 1/4 teaspoon salt. 2 tablespoons sugar. Whites of two eggs.

Boil the water and fruit juice (orange, lemon, canned fruit, etc.) together. Mix the cornstarch, salt and sugar and wet with a little cold water, to consistency of pouring, stir into the boiling syrup and cook 20 minutes in a double boiler. Beat the whites of the eggs until foamy and fold into the pudding. Turn at once into a wet mold and serve cold with a boiled custard sauce made with the yolks of the eggs, 1 1/2 cups milk, 3 tablespoons sugar, 1/8 teaspoon salt and 1/4 teaspoon vanilla.

Brown Betty

Butter slices of stale bread and place in bottom of shallow baking dish. Cover the bread with apple sauce and sprinkle buttered bread crumbs on top. Sift sugar over all, and bake until brown. Serve hot.

Fruit Sauce

Instead of cream to serve with puddings or other desserts, make sauces of jelly or fruit juices which happen to be on hand.

Custard Sauce

A good custard sauce may be made with 1 egg yolk, as follows :

1 egg yolk. 3 tablespoons sugar. 1 cup hot milk. 1/4 teaspoon vanilla.

Beat egg yolk and add sugar. Heat milk in double boiler, add egg mixture and stir continually until the custard mixture coats the spoon. Strain, flavor and chill before using.

Lemon Sauce

1/4 cup lemon juice. 1/2 cup water. 1/2 cup sugar. 2 teaspoons cornstarch.

Mix cornstarch and sugar. Add water gradually. Stir and cook in double boiler until mixture thickens slightly, add lemon juice and serve hot.

Molasses Sauce

1/2 cup molasses. 1/2 tablespoon vinegar. 1 tablespoon butter.

Boil molasses and butter five minutes. Take from fire and add vinegar. Serve hot.