Almond Sauce

Heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. When the milk is boiling, stir into it a heaping tablespoonful of flour which has been rubbed to a cream in a little cold milk. Boil rapidly until thickened, stirring constantly; then add, three tablespoonfuls of almondine; place in the outer boiler, and cook for five or ten minutes longer.

Caramel Sauce

Stir a cup of sugar in a saucepan over the fire until melted and lightly browned. Add one cup of boiling water, and simmer ten minutes.

Cocoanut Sauce

Flavor a pint of new milk with cocoanut. Skim out the cocoanut, and add enough fresh milk to make one pint. Heat the milk to boiling, add two tablespoonfuls of sugar, chicken with two even spoonfuls of corn-starch, and proceed in the same manner as for mock cream.

Cranberry Pudding-Sauce

To a quart of boiling water add two cups of sugar, and when well dissolved, one quart of carefully sorted cranberries. Mash the berries as much as possible with a silver spoon, and boil just seven minutes. Turn through a colander to remove skins, cool and serve.

Fruit Sauce

Heat a pint of red-raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of corn-starch previously rubbed to a cream with a little cold water. Cook till it thickens; then add sugar according to the acidity of the fruit. Strain and cool before using. If fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice. A mixture of red- and black-raspberry juice, or currant and raspberry, will be found acceptable for variety.

Fruit Sauce No. 2

Mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed. Just before wanted for serving, turn into a granite fruit-kettle and heat nearly to boiling, stirring constantly to avoid burning. Serve hot with hot or cold puddings or molded desserts.

Lemon Pudding-Sauce

Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessert-spoonful of corn-starch; cook four or five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix it with two thirds of a cup of sugar. Add this to the cornstarch mixture, and allow the whole to boil up once, stirring constantly; then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before serving.

Mock Cream

Heat a pint of fresh, unskimmed milk in a double boiler. When the milk is boiling, stir in two tablespoon-fuls of sugar, and two even tablespoonfuls of corn-starch which has first been rubbed smooth in a little cold milk. Bring just to a boil, stirring constantly; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg. Put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream.

Orange Sauce

Squeeze a cupful of juice from well-flavored, sour oranges. Heat a pint of water, and when boiling, thicken with a tablespoonful of corn-starch. Add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind. If a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened.

Peach Sauce

Strain the juice from a well-kept can of peaches. Dilute with one half as much water, heat to boiling, and thicken with corn-starch, a scant tablespoonful to the pint of liquid.

Plain Pudding-Sauce

Thicken one and one-half cups of water with one tablespoonful of corn-starch; boil a few minutes, then stir in two thirds of a cup of sugar, and one-half cup of sweet cream. Take off the stove, and flavor with a little rose, vanilla, or lemon.

Red Sauce

Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored. Remove the slices of beet, and add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is a thick sirup. Strain, add a teaspoonful of rose water or vanilla, and serve.