Truly, "hunger is the best sauce"; but when hunger is lacking, the clever cook knows a thing or two.

- Fables of a Rolling Pin.

MANY puddings, frozen desserts, and entrees are the better for a sweet sauce; and its use will often convert left-over cake into a simple and pleasing dessert.

Creamy Sauce

1/4 cup butter

2 cups powdered sugar

1 egg

1/2 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 1/2 tablespoons cornstarch 4 tablespoons cold water

1 cup boiling water 3/4 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."

Hard Sauce No. 1

1/4 cup butter

1 cup powdered sugar

1 teaspoon vanilla or 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

1/2 cup butter

1 cup powdered sugar

Whites of 2 eggs 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 level tablespoon sugar

1 cup scalding milk 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.