Wine is given in none of these recipes. Wherever wine is found in a rule for sauce juice of a lemon may be substituted in some cases; in others, a glass of rose-water or an extra yolk of an egg.

Creaming butter and sugar for sauces should always be done in an earthen dish with a wooden or silver spoon. Tin or iron discoloss.

Sweet Cream

Sweet Cream used as a pudding sauce is one of the most-wholesome, as well as most convenient dressings, suitable to almost every pudding, nourishing and agreeable to the invalid as well as the epicure. It cannot occupy too large a place in the culinary department. It may be served plain, or white sugar may be sent round with it. Flavoring is sometimes used.

Sour Cream, also sweetened and flavored to taste, is used with some puddings. Whipped cream, also.

Simple Sauce

1 egg beaten thoroughly and stirred into 1 pint of sweetened milk. Flavor with nutmeg. Nice for corn-start pudding, or rice plain boiled, or a simple rice pudding.

Costard Sauce

1 pint sweet milk, butter size of a walnut. 1 well-beaten egg, or the yolks of 2 eggs. 1 teaspoonful of vanilla or almond extract.

Melt the butter in the milk, stirring thoroughly. Let cool. Stir this gradually into the egg. Heat over a slow fire until the custard thickens. Sweeten to taste. Remove from the fire and stir until the sugar is dissolved. Serve with corn-starch or blancmange. Very nice poured over fresh berries in the absence of cream.

Hard Gold Sauce

½ cupful butter creamed with 1 cupful brown sugar; flavor with vanilla. Beat the butter to a cream and add the sugar. Beat thoroughly. Smooth into shape and grate nutmeg thickly upon the top. Keep cool. The yolk of an egg is a very nice addition beaten up with the sauce.

Hard Silver Sauce

½ cupful butter creamed with 1 cupful of powdered sugar. Beat part of the juice of a lemon with the sauce or flavor with lemon extract. The stiffly-beaten white of an egg stirred in thoroughly with this is an improvement. The whole egg may be used if not too particular as to the whiteness of the sauce. Keep cool.

Golden Sauce, (Liquid

½ cupful of butter creamed with:

1 cupful of brown sugar. 2 yolks of eggs well-beaten. Pour over it 1 cupful of boiling milk and let simmer over the fire, stirring constantly. Water can be used instead of milk, but not as good. Flavor with vanilla or nutmeg.

Silver Sauce, (Liquid)

2 tablespoonfuls butter creamed with:

1 cupful white sugar.

2 whites of eggs beaten to a froth.

1 teaspoonful lemon extract or vanilla.

1 cupful boiling water. Serve at once. Add the water at the last moment.

Creamy Sauce

½ cupful butter and:

1 cupful brown sugar creamed together.

4 tablespoonfuls sweet cream.

Juice and grated rind 1 lemon. Beat all together and serve.

Cream Sauce, (Hot)

1 cupful thin cream. 1 cupful sugar.

1 tablespoonful corn-starch. 1 tablespoonful butter.

Flavor with broken nutmeg or stick cinnamon. Rich milk might be used by using two even spoonfuls of cornstarch. Boil the cream with part of the sugar. Mix the cornstarch and the remaining sugar together dry. Stir into the boiling cream. Remove when it thickens and beat in the butter. Take out the spice and serve hot.