Caramel Sauce

Melt one cup of sugar in a smooth, clean saucepan, add three-fourths cup of boiling water, and simmer fifteen minutes. Take care that sugar does not burn. Strong coffee may be used instead of water, and, if desired, one-half cup of chopped nut meats may be added.

Chocolate Sauce (Hot)

3/4 cup sugar

1/3 cup boiling water

1/8 teaspoon salt

1 square chocolate

2 teaspoons boiling water 1 teaspoon butter

1/2 teaspoon vanilla

Cook sugar, one-third cup water, salt, and chocolate until syrup threads; remove from fire, add two teaspoons water, butter, and vanilla.

Chocolate Marshmallow Sauce

1 square chocolate 1/2 tablespoon butter 1 tablespoon flour Few grains salt

1/4 cup sugar

1 cup boiling water

8 marshmallows cut in pieces

1/2 teaspoon vanilla

Melt chocolate; add butter, flour, salt, sugar, and mix well; add water and boil two minutes; add marshmallows and beat well; add vanilla and serve hot. One tablespoon of shredded almonds may be added; or the marshmallows may be omitted and two tablespoons each of chopped nuts and raisins added.

Cinnamon Sauce

Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.

Coffee Sauce (Evaporated Milk)

1 cup evaporated milk 1/4 cup sugar

1 teaspoon soluble coffee, or

2 tablespoons clear black coffee

Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.

Cranberry Sauce (Pudding)

1/4 cup butter

1 cup powdered sugar

2 tablespoons boiling water 1/2 cup strained cranberry sauce

Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.

Custard Sauce

Make the same as Soft Custard (see No. 568).

Currant Jelly Sauce (Pudding)

1 tablespoon cornstarch

1/4 cup sugar

1 cup boiling -water

2 tablespoons currant jelly 1 teaspoon butter Juice of 1/2 lemon

Mix cornstarch and sugar in a saucepan, add water gradually, when thickened add jelly, simmer ten minutes; add butter and lemon juice just before serving.

Date Sauce

To Lemon Sauce (see No. 613) add eight dates, which have been washed, stoned, and cut in small pieces. Serve with Cottage Pudding (see No. 549).

Fruit Sauce

Heat one cup of syrup of preserved or canned fruit, thicken with one teaspoon of cornstarch moistened with one tablespoon of cold water, and cook ten minutes; add a few grains of salt, a teaspoon of butter, a few drops of red coloring, and serve hot.

Ginger Sauce

1/2 cup sugar 1/4 cup molasses 1 teaspoon butter

2 tablespoons water 2 tablespoons vinegar 1/2 tablespoon ginger

Mix in order given, boil for five minutes, and serve hot with Indian Pudding (see No. 553) or Steamed Fruit Pudding (see No. 551).

Hard Sauce

1/4 cup butter

1 cup powdered sugar

1 teaspoon milk

1 teaspoon vanilla, or

1/4 teaspoon nutmeg

Cream butter, add sugar and milk gradually, and beat until very light; add flavoring, and chill before serving.

Lemon Sauce

3/4 cup sugar

2 teaspoons cornstarch

1/8 teaspoon salt

1 1/2 cups hot water

1 teaspoon butter

Juice and rind of 1/2 lemon, or

1/2 teaspoon lemon extract

Mix sugar, cornstarch, and salt; add hot water, stir constantly until boiling point is reached, and simmer ten minutes; add butter and flavoring. One teaspoon of vanilla or one-half nutmeg grated may be used instead of lemon.

Marshmallow Sauce

1 cup sugar

1/2 cup boiling water

1 cup marshmallows 1/2 teaspoon vanilla

Boil sugar and water five minutes, add marshmallows, beat until they are melted, and add vanilla. Beat well before serving. Serve hot or cold.

Mocha Sauce

1/4 cup butter or Crisco

1 cup powdered sugar

2 tablespoons milk

1 teaspoon powdered soluble coffee 1 tablespoon cocoa

Cream shortening, add sugar and milk gradually, and beat until light; add coffee and cocoa, and blend well.

Orange Marmalade Sauce

1/2 cup orange marmalade

1/2 tablespoon butter

1/2 cup boiling water

Mix and serve hot with Cottage Pudding (see No. 549), steamed puddings, or griddle cakes.

Soft Sauce

To Hard Sauce (see No. 612) add two tablespoons of hot milk, a few drops at a time; beat well, and do not chill.

Strawberry Sauce

2 tablespoons butter 3/4 cup powdered sugar

2 tablespoons boiling water 1 cup crushed strawberries

Cream butter, add half of sugar gradually; add remaining half of sugar alternately with the water; beat well, and add strawberries. Blackberries or raspberries may be used instead of strawberries.