Alameda Caramel Sauce

One cup sugar, 1 cup boiling water, 1 level tablespoon cornstarch, 1 large tablespoon butter, lemon juice or wine to flavor. Caramel sugar by placing in a hot spider. Put over a very low flame and gently stir constantly until reduced to syrup. Into another saucepan place butter when melted. Add cornstarch. Then add to carameled sugar to which you have added the boiling water.

Brown Sugar Sauce

One cup brown sugar (heaping), butter size of egg, 1 teaspoon flour (heaping), 1 egg, 1 cup boiling water (large). Mix dry sugar and flour, add egg, butter, water and cook in double boiler until it bubbles (do not boil). Add 1/2 cup sherry, or any preferred wine.

Foamy Sauce No. 1 - One cup powdered sugar, 1/4cup butter, 3 tablespoonfuls hot milk, yolk of 1 egg. Cream the sugar and butter together. Beat the yolk of egg and add to other mixture. Then add the milk. Flavor with 1 tablespoonful sherry and a little nutmeg.

Foamy Sauce No. 2 - Grated rind and juice of 1/2 lemon, 1/2 cup white wine or 1/4 cup sherry, 1/2 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.

Foam Pudding Sauce

Two tablespoons butter, 1 1/2 cups boiling water. Cook a few minutes. One cup sugar, little salt, yolk 2 eggs. When cold, add whites beaten to a froth. Flavor with vanilla. - J. E. S.

Hard Sauce

Beat together 1/2 cup butter and 1 cup powdered sugar with a fork until both are light and creamy. Flavor with a teaspoonful of vanilla or lemon juice, brandy or sherry.

Berkeley Pudding Sauce

Take 1 egg. Beat the white to a stiff froth, then add the yolk well beaten. Then beat in 1/2 cup sugar, and before serving add 1/2 cup of cream, whipped stiff. Flavor with vanilla. - Mrs. S. J. P.

Sauce

Two cups sugar, 1 cup butter, stir to a cream; yolks of 3 eggs, 1 cup warm water, juice and grated peel of 3 lemons. Beat whites of eggs and stir in lightly. - Mrs. J. B.

Lemon Butter

Beat 3 eggs with 1 1/2 cupfuls sugar; add juice of 3 lemons, a lump butter, 1 cupful hot water and 1 teaspoonful cornstarch. Boil and stir until thick. - Mrs. F. D.

Lemon Foam Sauce

One lemon, 1 full cup sugar, scant 1/2 cup butter, 2 eggs, 3 tablespoons boiling water. Cream butter and sugar. Add juice and 1/2 lemon rind grated. Add eggs beaten well. Beat 10 minutes. Add water. Set it over steam and heat through. - Mrs. F. J. M.

Velvet Pudding Sauce

Two cups sugar, 1/2 cup cold water; boil until it threads. Slowly pour into beaten whites of 2 eggs. Then very gradually add 1/4 cup hot milk. Serve at once.