Cream Sauce, (Cold)

1 cupful good cream. 1 cupful of sugar beaten with:

1 egg or the yolks of 2. Stir thoroughly with the cream and flavor with 1 teaspoonful of vanilla or 1 of lemon extract. Serve cold as possible, keeping on ice if convenient. The juice of 1 lemon may be used instead of extract. Very nice for rice puddings, corn-starch, etc.

Milk Sauce

1 cupful hot milk. 1 cupful sugar.

2 eggs.

1 tablespoonful butter.

Stir the butter into the boiling milk. Add the sugar and pour this over the beaten eggs. Cook in a double boiler or a dish. Set in boiling water, stirring until it thickens. Flavor with vanilla, adding nutmeg if liked. Set the dish in hot (not boiling) water until ready to serve.

Corn-Starch Sauce, (Plain

1 cupful brown sugar. ½ cupful butter, scant.

1 tablespoonful corn-starch. ½ teaspoonful cinnamon.

½ teaspoonful grated nutmeg.

Stir all together. Pour on boiling water, stirring constantly until the sauce is of the desired thickness. Serve this with steamed puddings or dumplings.

Corn-Starch Sauce (With Eggs)

2 tablespoonfuls corn-starch. 2 eggs, beaten separately.

1 cupful of sugar, large. Pinch salt.

1 tablespoonful butter. 1 quart boiling.water.

Mix all together, reserving the whites of the eggs. Cook until thickened. Then beat the whites of the eggs to a good froth, but not stiff, and stir through the sauce. Flavor with lemon or vanilla. Very nice for steamed or baked puddings.

Date Sauce

Stew dates gently in just water enough to cover until they are soft enough to rub through a colander. Beat them until light; add water, if necessary, to thin them and let boil up once. Fruit juice bottled and saved from canning should be used for thinning instead of water, the juice of currants especially appetizing. This sauce is very nice with bread puddings.

Lemon Sauce

½ cupful butter.

1 egg well-beaten.

1 lemon, juice and grated rind.

1 teaspoonful nutmeg, grated.

1 pint boiling water.

1½ cupfuls sugar.

Cream the butter and sugar and beat all together for five or ten minutes; add the boiling water gradually. Keep hot over steam, but do not let boil. Suitable for almost any pudding or dumpling.

Lemon Sauce, (Plain)

1 cupful of sugar boiled in:

2 cupfuls of hot water for five minutes.

3 teaspoonfuls corn-starch rubbed smooth in a little cold water.

Boil all ten minutes, then add the juice and grated rind of 1 lemon and 1 teaspoonful butter. Stir until the butter melts and serve at, once. Nice for steamed and many other puddings. Lemon extract may be used.

Vanilla Sauce

1 cupful sugar. ½ cupful butter.

4 tablespoonfuls flour. 1 tablespoonful vanilla.

Mix sugar and flour together, add the butter and pour boiling water over it, stirring constantly until it grows clear like starch and is the required thickness. Add the flavoring last. Nice for steamed or baked puddings. Especially nice for sliced cake served with sauce.