Custard Sauce

2 cups milk.

3 egg yolks.

1 teaspoon butter.

⅓ cup sugar.

2 egg whites.

1 teaspoon vanilla.

Few grains salt.

Make a custard of milk, egg yolks, sugar and salt; when thick, add butter, flavoring and beaten whites. Serve cold.

Foamy Sauce No. 1

1 cup sugar 1 cup milk.

3 egg whites rind and juice of 1 lemon.

Heat the milk. Beat egg whites until stiff; add sugar, continue beating; add milk and flavoring, continue beating. Serve when foamy.

Foamy Sauce No. 2

½ cup butter.

1 cup powdered sugar.

1 egg yolk.

2 tablespoons wine.

2 egg whites.

Cream butter; add sugar, yolk of egg and wine. Cook over hot water until hot. Remove from fire and add beaten whites of eggs.

Foamy Sauce No. 3

3 egg whites.

½ cup powdered sugar.

Rind of ½ lemon 1 cup boiling water.

1 teaspoon flavoring.

Beat whites until stiff; add sugar and flavoring and continue beating, adding hot water very gradually. Serve hot or cold.

Fruit Sauce No. 1

1 cup sugar ½ cup fruit juice.

1 cup water 2 tablespoons arrowroot.

Mix arrowroot, sugar and water; boil ten minutes, stirring constantly. Add fruit juice and cook until sirupy, and serve hot.

Fruit Sauce No. 2

1 cup sugar 1 cup pulp and juice of fruit.

½ cup water 1 tablespoon lemon juice.

Boil sugar and water until sirupy. Add lemon and fruit juice and pulp. Serve hot without straining.

Grape Sauce

1 cup sugar 1 cup grape juice.

⅓ cup water 1 tablespoon orange or lemon juice.

Boil all together until sirupy. Serve hot or cold.

Hard Sauce No. 1

½ cup butter wine, brandy, or vanilla.

1 cup powdered sugar 1 teaspoon hot water.

Cream butter; add sugar by the teaspoon, and beat until light and creamy. Flavor and serve.

Hard Sauce No. 2

½ cup butter.

1 cup powdered sugar.

1 teaspoon vanilla 1 tablespoon brandy.

¼ cup beaten cream.

Cream butter; add sugar and cream alternately, flavoring, and serve very cold.

Stirling Sauce

½ cup butter 3 tablespoons milk.

1 cup powdered sugar 2 tablespoons wine.

Mix sugar, wine and milk, and warm in double boiler or over hot water. Add to creamed butter slowly. Do not permit the sugar mixture to become hot, only warm.

Kirsch Sauce

Use rule for Stirling Sauce, substituting one fourth cup kirsch for wine.

Lemon Sauce

2 teaspoons arrowroot or 1 cup sugar cornstarch grated rind and juice one lemon.

2 cups water 1½ tablespoons butter.

Mix arrowroot or cornstarch with sugar. Add boiling water and cook twenty minutes. Add flavoring and butter. Serve hot.

Maple Sauce

2 egg yolks ½ cup beaten cream.

½ cup maple sirup few grains salt.

Beat yolks until thick; add maple sirup and cook until it thickens. Add beaten cream, salt. Chill and serve.