Apricot Sauce

½ cup apricot jam, or 1 cup apricot juice ½ cup sugar.

½ cup water.

1 teaspoon cornstarch.

1 tablespoon lemon juice.

Few grains salt.

Boil all ingredients ten minutes.

Apple Sauce

1 cup chopped apple 1 tablespoon arrowroot few grains salt.

½ cup cold water few grains cinnamon 1 tablespoon lemon juice grated rind of ½ lemon.

Cook all together ten minutes. Strain, add more lemon juice if needed.

Banana Sauce

1 cup water ½ cup sugar 3 banana pulps.

3 tablespoons lemon juice.

2 eggs.

Few grains salt.

Boil sugar and water ten minutes. Mix remaining ingredients and pour hot sirup on to them. Beat well and serve hot.

Creamy Sauce

⅓ cup butter 2 tablespoons cream.

⅓ cup powdered sugar 2 tablespoons wine.

Mix butter and sugar until creamy, add wine and cream. Cook over hot water until liquefied.

Cream Sauce

1 cup powdered sugar 2 cups cream.

1 egg 1 teaspoon vanilla.

Mix egg yolk and sugar; add white of egg beaten until stiff, flavoring, and just before sending to the table the beaten cream. Serve cold.

Cream Brandy Sauce

1 cup water 1 cup sugar ⅓ cup cream.

3 egg yolks.

2 tablespoons brandy.

Few orange rind gratings.

Few grains salt.

Cook sugar and water ten minutes; beat yolks; add cream, brandy, salt, orange rind gratings. Add sugar and water slowly and beat until mixture thickens.

Cream Sherry Sauce

8 tablespoons butter ⅓ cup sugar 2 egg yolks.

⅔ cup cream.

3 tablespoons sherry.

Few grains salt.

Mix butter, sugar, yolks and cream; cook in double boiler until mixture thickens; add wine, and serve.

Caramel Sauce

1 cup sugar 1 cup boiling water.

Caramelize sugar in clean saucepan. When a light brown color, add water, and simmer fifteen minutes.

Cherry Sauce

1½ cups cherries 1 cup claret ½ cup sugar.

½ glass Currant Jelly juice and rind of ½ lemon 1 inch stick cinnamon.

Remove stones from cherries and cook all ingredients together until sirupy. Strain and serve.

Claret Sauce

1 cup sugar 1 cup water.

1 cup claret.

Boil sugar and water until sirupy, add claret, and serve.

Hot or cold.

Coffee Sauce

½ cup sugar ¾ cup black coffee.

2 eggs ½ cup cream.

Few grains salt.

Mix eggs, sugar, salt, and coffee, and cook in double boiler until mixture thickens. Chill; add beaten cream and serve cold.

Currant Sauce

1 cup sugar 1 cup currant juice.

⅓ cup water 2 tablespoons lemon juice.

Boil sugar and water until sirupy; add currant juice and lemon juice. Serve hot or cold.

Currant Jelly Sauce

1 cup sugar 1 inch piece stick cinnamon.

¼ cup water ½ cup currant jelly.

Boil sugar, water and cinnamon until sirupy. Remove cinnamon; add jelly; when melted, strain and serve.