1. Creamy Sauce

Beat one-half cup of butter to a cream and add gradually one cup powdered sugar, beating the while. When light and creamy stir in one cup milk or cream, a little at a time. Beat smooth, place in a basin of boiling water and stir until creamy and foamy.

2. Hard Sauce

Rub two cups powdered sugar and one of butter to a cream. Add one tablespoonful of milk or cream and flavor with vanilla, or add one egg instead of milk.

3. Pudding Sauce

Two coffee cups sugar, three-fourths of a coffee cup of butter; rub to a cream; when well mixed, stir in one-half tea cup boiled cider, a little at a time. Just before serving set in a kettle of boiling water until hot, but not boiling.

4. Substitute For Cream

Boil three-fourths of a pint of sweet milk; beat the yolk of one egg, and a level teaspoonful of flour with sugar enough to make the cream very sweet. When the milk boils, stir this into it, and let it cool; flavor to taste. For puddings in which eggs are used, this is almost as good as rich cream, and preferable to thin cream.

5. Fruit Sauce

Take one quart of any kind of ripe fruit, as red raspberries, strawberries, or peaches; if the latter they must be very ripe. Pare and mash the fruit with a potato masher and one cup of powdered sugar. Stir well together, and set on the fire until warm.

6. Lemon Sauce

Three-fourths cup of sugar, one-half cup of butter, one egg, the juice and half the grated rind of one lemon, one tea spoonful of nutmeg, and one-half cup of boiling water. Cream the butter and sugar and beat in the egg, whipped light, the lemon and nutmeg. Beat hard, then add the water, put into a tin pail, and set within the uncovered top of the teakettle, which must' boil until the sauce is very hot, but not boiling. Stir constantly.

7. Chocolate Sauce (No. 1)

Put one pint milk on in double boiler. Shave two ounces chocolate and put in pan with four tablespoonfuls sugar and two of boiling water. Stir over fire until smooth and add to hot milk. Beat together thoroughly yolks of four eggs, three tablespoonfuls sugar, small pinch salt, and then add one gill cold milk. Pour the boiling mixture on this, stirring well. Return to double boiler and cook five minutes, stirring the while. Set aside to cool, stirring occasionally until cold.

This sauce is nice for cornstarch pudding, bread pudding, snow pudding, etc. It is also nice for a dessert served in glasses with cream.

8. Chocolate Sauce (No. 2)

Chocolate Sauce (No. 2), to serve with ice-cream, is made by covering a quarter of a box of gelatine with half a cupful of cold water; soak for half an hour. Put a pint of cream in a double boiler to heat; add to this two ounces of grated chocolate; cook until smooth, then beat well; add half a cup of sugar and the gelatine; strain; add a teaspoonful of vanilla and set aside to cool.