Foam Sauce

Sugar, 4 tablespoons. Butter, 2 tablespoons.

Eggs, 2.

Sherry, 2 tablespoons.

Cream butter and sugar, add well beaten egg yolks and steam in double boiler till well mixed and hot. Just before serving fold in the stiffly beaten egg whites and the sherry. Beat thoroughly. One tablespoon of brandy may be used in place of the sherry if desired.

Cider Pudding Sauce

Flour, 1 tablespoon. Butter, 2 tablespoons.

Brown sugar, 1 cup. Cider, 2-3 cup.

Rub flour and butter together till smooth, add sugar and cider boiling hot. Simmer till smooth and creamy, stirring constantly. Serve at once.

Brandy Sauce

Sugar, 1/2 cup. Salt. 1/2 teaspoon. Cornstarch, 1/2 tablespoon.

Boiling water, 1 cup. Lemon juice, 1 tablespoon. Brandy, 2 tablespoons.

Mix sugar, salt and cornstarch and blend until smooth with lemon juice and a few drops of cold water. Add slowly to boiling water, stirring constantly. Boil 5 minutes, add brandy and serve. May be colored with red vegetable coloring if desired.

Marshmallow Sauce

Water, 1 cup. Brown sugar, 1 cup.

Marshmallows, 1 large cup. Vanilla, 1 teaspoon.

Boil sugar and water for 20 minutes, add marshmallows cut fine and beat to a cream. When slightly cool add vanilla. May be served hot or cold. Mrs. A. K. J., South Boston.

Cocoa Sauce

Milk, 1 cup.

Cocoa, 1 tablespoon.

Sugar, 1 tablespoon. Salt, a pinch.

Cornstarch, 1 teaspoon.

Heat milk to a boil. Mix dry ingredients and blend to a paste with a little cold milk, then slowly pour into boiling milk, stirring all the time. Cook till thickened. May be served hot or cold.

Raisin Sauce

Raisins, 1 cup.

Cold water, 1 1/2 cups.

Sugar, 1/2 cup. Lemon, 1/2.

Cut raisins in quarters and stew in water till soft, add sugar and boil gently for 15 minutes. Add juice of the lemon, heat and serve.

Orange Sauce

Butter, 1/4 pound. Egg yolks, 3.

Powdered sugar, 1 cup. Orange, 1.

Cream butter till soft, add beaten egg yolks, sugar and grated rind and juice of the orange. Cook over hot water, stirring con-stantly, till thick and creamy.

Molasses Sauce

Molasses, 1 cup. Water, 1/2 cup. Butter. 1 tablespoon.

Salt, a pinch. Vinegar, 3 tablespoons. Cinnamon, 1/2 teaspoon.

Boil all together for 5 minutes, stirring constantly.

Golden Sauce

Butter, 1/2 cup.

Powdered sugar, 1 cup.

Eggs, 3.

Cream butter, beat in sugar gradually and add egg yolks. Beat all till very light. Then add the stiffly beaten egg whites and beat for 5 minutes.

Pudding Sauce

Egg, 1.

Powdered sugar, 3/4 cup.

Cream, 3/4 cup. Salt.

Flavoring.

Beat the egg white stiff and fold in the sugar, add the yolk beaten very light, then the cream whipped till stiff, a pinch of salt and flavoring to taste.

Fruited Pudding Sauce

Butter, 1/2 cup. Brown sugar, 1 cup. Cream, 4 tablespoons.

Nut meats, 2 tablespoons. Chopped figs or dates, 2 table spoons.

Lemon extract, 1/2 teaspoon.

Cream butter and gradually beat in the sugar. When soft and creamy add the cream drop by drop. When well mixed add the fruit, nuts and flavoring. Serve with a steamed pudding.

Sherry Sauce

Butter, 1/4 cup. Powdered sugar, 1 cup.

Egg whites, 2. Boiling water, 1/2 cup.

Sherry, 1/2 cup.

Cream butter and mix in sugar, add 1 unbeaten egg white and beat all well. Add second egg white and beat till very light, Add sherry and boiling water, stand bowl in a saucepan of boiling water on stove and beat till foamy.

Chocolate Sauce

Egg, 1.

Powdered sugar, 1/2 cup.

whipped cream, 1/2 cup. Chocolate, 1 square.

Add sugar to well beaten egg yolk, then chocolate melted over hot water. Beat egg white till stiff and add with whipped cream.

Cherry Sauce

Flour, 2 tablespoons. Sugar, 1/2 cup. Boiling water, 1 cup.

Egg, 1.

Cherry juice, 1/2 cup.

Chopped cherries, 1/2 cup.

Mix flour and sugar and pour on boiling water. Stir and let boil a moment, then pour slowly over the beaten egg. Beat a moment then add cherry juice and cherries chopped fine.