1 cupful sugar. 1/2 cupful butter.
Rub the butter and sugar till creamy. Put into a glass dish, smooth the top with a knife, grate over it a little nutmeg, and set on ice.
This can be varied in several ways. You may cover it with grated lemon or orange peel; in this case put the juice of the lemon or orange through the sauce, adding more sugar. Or, divide the sauce into halves, coloring one by beating through it a large lump of bright-colored jelly. Arrange the white as a mound in the centre, making a circle of the pink around it; and help some of each to each person. You can color sauce yellow by mixing through it the juice of an orange which has been squeezed with the peel through a cloth.
1/2 cupful butter.
1/2 cupful sugar.
1 tablespoonful flour.
1 1/2 pints boiling water. Flavoring.
Put all together (except the water) in a bowl, set into a kettle of boiling water. When the butter softens, rub into it the flour and sugar. Add the water and flavoring just before serving.
1/2 cupful butter. 1 cupful sugar.
1/4 cupful cream (or milk). 4 tablespoonfuls wine.
Put all together in a bowl, set in a pan of boiling water, over the fire. Stir till it thickens and is frothy.
1 cupful fine sugar. 1/2 cupful butter (scant).
1 egg (white only).
1 wineglassful wine.
Grated rind of 1/3 of a lemon. A little nutmeg (grated). A pinch of salt.
Hub the butter and sugar to a cream. Add the egg, beaten light. Put in the other things and mix all together.
Set the bowl over the steam of the tea-kettle till boiling hot. Leave it for a few minutes, stirring it most of the time. If too thick put in a tablespoonful of boiling water.
2 cupfuls boiling water. 1 cupful sugar. 1 1/2 tablespoonfuls cornstarch.
1 lemon, juice and grated rind. 1 small tablespoonful butter.
Have the water on the stove. Boil the sugar in the water five minutes. Rub the cornstarch smooth in a very little cold water. Add that, and boil all together for ten minutes. Then put in the lemon and butter. Stir till the butter is melted, and serve at once.
4 tablespoonfuls sugar. 2 tablespoonfuls butter. 2 tablespoonfuls flour.
1 egg (white only). 1/2 cupful boiling water. Flavoring.
Beat the sugar, butter and flour to a cream. Add the white of the egg (well beaten), and the boiling water. Flavor. Set within a kettle of boiling water to keep hot till time to serve.