Fruit Sauce

Put a cupful of granulated sugar in a saucepan, pour over it two and a half cupfuls of boiling water, let it boil a few minutes, then add two heaping table-spoonfuls of butter, two even teaspoonfuls of cornstarch rubbed to a paste with a little cold water, then add a cupful of canned fruit or a glass of any kind of fruit or jelly liked and the juice of a lemon. Press through a fine sieve and serve with fritters or puddings.

Fresh Fruit Sauce

Follow the above recipe, using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon.

Orange Sauce

Beat four egg yolks, three ounces of sugar, a tea-spoonful of flour and the grated rind of one orange together until light, add a pint of boiling milk and stir over the fire until thick, taking care that it does not curdle, remove from the fire and add a liqueur glass of curacoa, and beat until light and foaming.

Banana Sauce

Rub two bananas through a fine sieve. Put half a cup of granulated sugar in a saucepan with one cup of boiling water, add the banana pulp to it, let it come to a boil, and skim if necessary. Rub a heaping tablespoonful of butter with half a tablespoonful of flour, stir into it a little of the liquid, and then add to that in the saucepan; add the juice and grated rind of half a lemon, and it is ready to serve.

Foaming Sauce

Beat to a cream a cup of sugar and a quarter of a cup of butter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of boiling water, stir well, then add the white of an egg beaten to a stiff froth. Beat until the sauce foams.

Hard Sauce

Cream one tablespoonful of butter, stir in four tablespoonfuls of po wdered sugar and beat until very light, then add a teaspoonful of boiling water and beat again. Flavor to suit taste.

Southern Sauce

Beat four tablespoonfuls of brown sugar with two tablespoonfuls of butter to a cream, and add the well-beaten yolks of two eggs, set the bowl in a pan of hot water on the stove and stir until thick, add a glass of sherry, stir well and it is ready to serve.

Vanilla Sauce

Put a pint of rich milk in a double boiler, sweeten with two tablespoonfuls of granulated sugar. While the milk is coming to the boiling point beat the yolks of four eggs until light and creamy, add the hot milk to the eggs, stirring briskly, then turn it into the boiler, stirring rapidly until it thickens, remove from the fire, turn into a bowl, flavor with vanilla extract and serve very cold.

Sauce For Noodle Pudding

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one teaspoonful of potato flour, half a cup of water, the rind of half and the juice of one lemon. Beat quickly over hot water until the sauce thickens, then serve at once.

Maple Syrup Sauce

Half a pound of maple sugar dissolved in half a cup of cream, or rich milk. If the latter is used add a teaspoonful of butter.