Hard Sauce

4 tablespoons (2 ozs.) butter 1/2 cup (4 ozs.) sugar

1/2 teaspoon vanilla extract

1 tablespoon brandy or fruit juice

Beat butter until creamy, add sugar, and beat until frothy. Flavor with vanilla and brandy or fruit juice or any other preferred flavoring. Chill and serve, lightly sprinkled with powdered nutmeg.

If liked, the stiffly beaten white of one egg may be added to the sauce.

Lobster Sauce

2 tablespoons (1 oz.) butter substitute 4 drops onion juice 1/2 bay leaf 1/4 teaspoon pepper 1/2 lemon

1/2 cup (1 gill) white stock or hot water 2 egg yolks Pounded lobster coral 2 tablespoons chopped lobster meat

Lobster sauce is delicious with any white-fleshed fish. Stir together one tablespoon of the butter substitute with onion, bay leaf, pepper, and strained lemon juice. Add stock or water and stir over hot water until butter melts. As soon as very hot, take from fire and stir a little of the mixture into beaten yolks, add rest of sauce and return to fire. Stir constantly five minutes, add remainder of butter, lobster meat, and one half pounded coral of a lobster.

Marmalade Sauce

1 cup (1/2 pt.) boiling water

2 teaspoons cornstarch

2 tablespoons cold water 1 tablespoon sugar or honey

3 tablespoons marmalade

Have boiling water in a small saucepan, add cornstarch moistened with cold water, stir over fire until it boils, then add sugar and marmalade, and use when very hot.

Horse-radish Sauce

4 tablespoons grated horse-radish 1 teaspoon salt 3/4 teaspoon sugar

1/2 teaspoon pepper

1 teaspoon mustard

2 teaspoons vinegar

4 tablespoons cream

Mix horse-radish with vinegar, and let stand thirty minutes; then stir in gradually the other ingredients, adding cream last.

Italian Sauce

2 tablespoons (1 oz.) butter substitute 2 tablespoons (1/2 oz.) flour 2 tablespoons {1/2 oz.) barley flour 1 cup (1/2 pt.) white stock

1 onion, chopped 1 bunch herbs

1 bay leaf

2 button mushrooms, chopped 2 tablespoons cream

Salt and pepper

Melt butter substitute, stir in flours and when smooth add stock and stir until boiling; then add onion, herbs, bay leaf, mushrooms, cream, salt and pepper to taste, and simmer slowly twenty minutes. Rub through a sieve and use.

Lemon Sauce

1 cup (1/2 pt.) water

2 tablespoons (1/2 oz.) cornstarch

2 lemons

2 tablespoons (1 oz.) sugar or honey

Pour water into a small saucepan, add grated rinds of lemons, and bring to boiling point. Mix cornstarch smoothly with strained juice of lemons, stir into the boiling water, then add sugar or honey, and let sauce simmer six minutes. Serve hot with puddings.

Mint Sauce

3 tablespoons chopped mint 1/2 cup (1 gill) vinegar

1 tablespoon sugar 1 pinch salt

Put mint into a tureen with sugar and salt and pour over vinegar, stirring it well. The sauce should be made two hours before it is wanted. If the vinegar is very acid, one third of water may be used to dilute it.

Another Method. Drop one tablespoon olive oil on to three tablespoons freshly chopped mint, add one tablespoon sugar and one half cup vinegar. Serve with lamb.