Maraschino Sauce

1 cup sugar 2 cups boiling water.

1 tablespoon arrowroot 2 tablespoons maraschino.

Mix sugar, arrowroot and boiling water; boil ten minutes. Add maraschino. Chill and serve.

Orange Sauce No. 1

Grated rind, juice and pulp of 3 oranges 1/3 cup powdered sugar.

3 egg whites.

1 tablespoon lemon juice.

Beat whites until stiff; add remaining ingredients.

Serve cold.

Orange Sauce No. 2

Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon.

Rum Sauce

½ cup powdered sugar 2 egg yolks.

2 egg whites.

3 tablespoons rum.

½ cup beaten cream.

Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick; add the beaten cream. Chill and serve.

Sabayon Sauce No. 1

4 egg yolks 4 tablespoons powdered sugar.

¼ cup wine 1 tablespoon lemon juice.

Mix all ingredients and, just before serving, cook over hot water until it begins to thicken.

Sabayon Sauce No. 2

1 whole egg.

2 egg yolks.

½ cup sugar ½ cup sherry.

1 tablespoon lemon juice.

Mix all ingredients and cook over hot water, stirring constantly until mixture thickens.

Strawberry Sauce

½ cup butter 1 cup strawberries.

1 cup powdered sugar 1 beaten egg white.

Cream butter; add sugar, egg white; beat well; add strawberries crushed to a pulp. Serve.

Vanilla Sauce

½ cup butter 1 cup cream.

1 cup powdered sugar 1 tablespoon vanilla.

Cream butter; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot.

Brown Sugar Sauce

⅓ cup butter 2 teaspoons vanilla.

1 cup brown sugar ⅓ cup cream.

Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavoring.

Italian Sauce

2 tablespoons butter | cup powdered sugar 2 teaspoons cornstarch ½ cup candied cherries.

3 egg yolks juice and rind of 1 lemon.

½ cup boiling water.

J cup angelica cut in pieces.

Cream butter; add sugar and cornstarch, yolks of eggs well beaten, and boiling water; boil three minutes; add remaining ingredients and serve.

Chocolate Sauce

2 ounces Lowney's Premium.

Chocolate 1 cup sugar.

½ cup water.

2 tablespoons butter.

¼ teaspoon salt.

1 teaspoon vanilla.

Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with Vanilla Ice Cream, but is good with any gelatine dessert.

Orange Chocolate Sauce

4 tablespoons Lowney's Premium.

Chocolate grated 3 tablespoons butter 3 egg yolks.

4 tablespoons sugar ¼ cup rich milk ⅓ cup orange juice grated rind of 1 orange.

Melt chocolate in top of double boiler; add butter, stir until well mixed; add egg yolks, one at a time, sugar, and milk. Cook until thickened, add orange juice and rind, and serve at once.

Chocolate Cream Sauce

3/4 cup powdered sugar 1 cup cream.

¼ cup Lowney's Premium Chocolate grated.

⅛ teaspoon salt.

4 tablespoons hot water.

1 egg white.

1 teaspoon almond extract, or.

1 tablespoon cordial.

Melt chocolate; add sugar and boiling water; cook until glossy. Cool. Beat cream until stiff; add chocolate mixture gradually; cut and fold in beaten white. Flavor and serve. One half cup Lowney's Cocoa may be substituted for the chocolate.