Foamy Sauce

Whites of 2 eggs 1 cup scalded milk

1 cup sugar Juice of 1 lemon

Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot.

Raspberry Sauce

1 cup sugar ½ cup water

2 tablespoons preserved raspberries

Boil the sugar and water to a syrup - about three minutes - and add the raspberries.

Lemon Sauce

½ cup sugar 1 cup boiling water

3 level teaspoons cornstarch ½ lemon

1 tablespoon butter

Mix the sugar and cornstarch thoroughly in a saucepan; stir in the boiling water; add the butter and juice and grated rind of the lemon. Boil and stir until the mixture is transparent.

Vanilla Sauce

Follow the directions for lemon sauce, but omit the lemon and add a teaspoon of vanilla after the sauce is taken from the fire.

Hot Chocolate Sauce No. 1

1 cup boiling water 1 ounce unsweetened chocolate

Pinch of salt ½ cup sugar

Cook all the ingredients together slowly until they form a syrup slightly thicker than maple syrup. Add the vanilla just before serving.

Hot Chocolate Sauce No. 2

1/2 cup sugar 2 tablespoons cocoa

1 cup boiling water 1 tablespoon butter

Stir the sugar in the boiling water until dissolved; then boil without stirring until a spoonful makes a soft ball when dropped in cold water. Add the cocoa moistened with hot water and the butter; boil and beat again. Serve hot over vanilla ice cream.

Hard Sauce No. 1

¼ cup butter 1 teaspoon vanilla or

1 cup powdered sugar 1 tablespoon lemon juice

Grated nutmeg

Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed.

Hard Sauce No. 2

¼ cup butter Whites of 2 eggs

1 cup powdered sugar 1 teaspoon vanilla

Grated nutmeg

Beat the butter to a cream; add the sugar gradually; then the whites, one at a time, and beat until stiff and frothy. Add flavoring; beat again; then heap on a glass dish and sprinkle with grated nutmeg.

Chocolate Sauce

4 tablespoons sugar 1 level tablespoon flour 1 cup boiling water

Pinch of salt

1 ounce unsweetened chocolate

2 level tablespoons butter

1 teaspoon vanilla

Mix the sugar and flour thoroughly in a saucepan; pour on the boiling water; add chocolate, butter and salt; cook until the chocolate is thoroughly dissolved and the mixture thickened. Stir constantly to prevent sticking. When the steam has passed off, add the vanilla and set aside to cool.

Mock Cream

1 level teaspoon cornstarch 1 cup scalding milk

1 level tablespoon sugar White of 1 egg

1 teaspoon vanilla

Mix the cornstarch and sugar thoroughly; on them slowly pour the scalding milk, stirring all the while. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in the vanilla and the white of the egg, stiffly beaten. Serve in place of whipped cream.

2 level tablespoons butter 2 level tablespoons flour 4 level teaspoons cocoa

4 tablespoons sugar 1 cup boiling water 1 teaspoon vanilla

Mix the dry ingredients in a saucepan; add boiling water and cook until the mixture thickens. Just before serving add the vanilla.

Cherry Sauce For Ices

Stem and stone the cherries; add a few broken kernels and enough sugar to keep them from discoloring. Let stand half an hour; remove the kernels; add more sugar and pour over any plain ice or ice cream.

Table Syrup

2 cups brown sugar 2 cups water

1 teaspoon vanilla

Dissolve the sugar in the water and cook until it thickens slightly. When cool, add vanilla or maple flavoring. The syrup is an excellent substitute for maple or other table syrup.