Custard Sauce

1 pint milk. 1/2 cupful sugar.

2 eggs.

1/2 teaspoonful vanilla.

Put the milk to boil in a pail set within one of boiling water. Beat eggs, sugar, and vanilla together. When the milk boils, pour it over the mixture. Return all to the fire, and boil a moment.

Jelly Sauce

1/4 cupful boiling water. 3 teaspoonfuls cornstarch.

1 tablespoonful butter. 1/2 cupful jelly.

Into the boiling water, stir the cornstarch (previously wet to a paste with a very little cold water). When it thickens add the butter. Remove from the fire. When a little cooled, beat in slowly the jelly. (Currant, cranberry, or barberry are best.) Return to the fire to become very hot, but not boil.

Wine Sauce

No. 1.

1 cupful sugar.

1 tablespoonful butter.

2/3 cupful boiling water. 1/2 cupful currant wine.

Put the butter and sugar into a sauce-pan to melt. Pour over them the boiling water. When ready to serve, beat up, and add the wine. Serve hot.

No. 2.

1/2 pound butter.

1/2 pound sugar (brown).

1 egg (yolk only). 1/2 cupful wine. A little nutmeg.

Rub the butter and sugar together. Add the yolk of the egg, beaten. Stir over the fire (setting the bowl within boiling water) till it thickens. Before serving, add the wine and grate in a little nutmeg.

A very rich sauce.

Vanilla Sauce

1 pint milk.

3 tablespoonfuls sugar.

1/2 tablespoonful cornstarch. 1/2 teaspoonful vanilla.

Put the milk and sugar to boil. Add the cornstarch (rubbed to a paste in a little cold milk) when boiling well. Stir till it thickens. Add the vanilla and serve.

(Good with Apple Puddings.)

Sally's Vinegar Sauce

1 1/2 cupfuls brown sugar.

2 tablespoonfuls vinegar (nearly).

1 teaspoonful salt.

2 teaspoonfuls butter. 1/2 teaspoonful lemon extract. 1/2 cupful flour (more or less). 2 cupfuls boiling water.

Put all together except the water in a bowl, and set in a kettle of boiling water. Mix all together till smooth; when ready to serve add the water, and if not thick enough mix in a little more flour, previously rubbed to a paste in cold water. Let all boil together for a moment.

N. B. If the vinegar is very strong use part water. Nice for Gingerbread Pudding.

Syrup Sauce

Take any syrup left from preserves or canned fruit. Bring it to a boil, and thicken it a little by stirring in a tablespoonful cornstarch (rubbed to a paste in cold water), to each one and one half cupfuls of juice. Boil up a moment till of the consistency of cream.

A delicious sauce for almost anything. (The cores and parings of rich tart apples boiled down and strained, with sugar and cornstarch afterwards added, makes a very fair Syrup Sauce.)

Yellow Sauce

2 eggs.

2 1/2 cupfuls white sugar.

1 orange, or a glass of wine.

Beat the eggs and sugar together, till very light. Add the juice of the orange (or the wine), and half the rind, grated. Serve cold.

For Cottage Pudding, etc.

German Sauce

2 eggs (whites only). Sugar.

1 lemon (juice only).

Beat the eggs light. Then add a little sugar and the lemon-juice. Thicken with sugar, enough only to make it a little stiff.

Pour over and around Baked or Coddled Apples, Quinces or Pears; or serve with Berry Puddings.

Sour Cream Sauce

This is simply rich sour cream, beaten and thickened with a great deal of white sugar.

Good with Corn-meal Puddings; and still better with Gingerbread Pudding, the contrast in color adding to its attractiveness.

N. B. The cream must not be old, or it will be bitter.