SWEET SAUCES are useful for puddings, frozen desserts and entrees, and can frequently be used over stale cake to form a simple, economical and pleasing dessert.

Creamy Sauce

cup butter 1 egg

2 cups powdered sugar cup thick cream

1 teaspoon vanilla

Cream the butter and sugar; add the well-beaten egg and beat all thoroughly. When very light add the cream, a little at a time. Place the bowl in a vessel of boiling water and stir until the sauce is smooth and creamy, but no longer; add flavoring and serve.

Caramel Sauce No. 1

1 cup granulated sugar 1 cup hot water

Melt the sugar in an iron saucepan and stir until it is a light brown; add the boiling water; cook for two minutes; pour into a bowl and set aside to cool.

Caramel Sauce No. 2

1 cup granulated sugar

2 level tablespoons cornstarch 4 tablespoons cold water

1 cup boiling water tablespoon vanilla 1 teaspoon corn syrup

Mix the sugar and cornstarch thoroughly: moisten with the cold water and heat slowly in a granite saucepan until of a delicate brown color. Add the boiling water; cook until clear; add flavoring and serve hot or cold.

Custard Sauce

Follow the recipe for Boiled Custard in the chapter on "Puddings and Desserts."

Egg Sauce

tablespoon butter

2 heaping tablespoons sugar

Yolk of 1 egg

Whites of 2 eggs

1/3 cup water

1 teaspoon vanilla

Beat the butter and sugar to a cream; add the eggs, beaten separately, and the water, boiling hot. Mix all thoroughly; boil over the fire for two or three minutes, stirring constantly, flavor and serve.

Fruit Sauce

1 cup fruit and juice 1 cup sugar

cup water 2 level tablespoons cornstarch

Whites of 2 eggs

Any kind of fresh or canned fruit may be used, reducing the amount of sugar if the fruit is very sweet. Mix the sugar and cornstarch thoroughly; add the boiling water and the fruit mashed to a pulp. Cook until clear, stirring constantly. Serve hot or cold, adding the stiffly-beaten whites just before using.

Brown-Sugar Sauce

1 tablespoon butter cup boiling water

1 tablespoon flour cup brown sugar

Few gratings of nutmeg

Cook the flour in the butter, but do not let it brown; add the water gradually; boil and stir; add the sugar; cook until melted; add the nutmeg and serve hot.

Whipped Cream

1 cup double cream 1 cup powdered sugar

1 cup cream 2 teaspoons vanilla

Cream should be placed on the ice for several hours before it is whipped. If not sufficiently cold it will form particles of butter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater or wire whip, beat until the entire mixture is inflated. If the cream is cold this will take but a few minutes. Flavor and sweeten and keep in a cool place.

If the cream will not whip, try adding the white of an egg.

If the cream is to be incorporated in a dessert, omit the sugar and flavoring.