Creamy Sauce

2 eggs.

1 c. sugar.

1 lemon.

1 c. grated apple.

Beat the yolks and sugar, add grated rind of half a lemon and juice of lemon, then the beaten whites and the apple gradually. Cook three minutes over boiling water, stirring constantly.

Golden Sauce

1/2 c. butter.

1 c. light-brown sugar. 1/2 c. fruit juice.

1/8 tsp. mace.

2 yolks of egg.

Cream butter and sugar, put over hot water, stir until liquid; then add beaten yolks, mace and fruit juice, and stir until it thickens. Serve at once.

Hard Sauce

2 c. powdered sugar. 3/4 c. butter.

1 tsp. vanilla and a little grated nutmeg. White of 1 egg. (The egg may be omitted.) Cream the butter, add the sugar gradually, beating until it is light and creamy. Add the flavoring, and beat again; then the white of egg.

Foamy Sauce

3 tbsp. butter.

1/2 c. powdered sugar. 1/8 tsp. salt. 1 tsp. vanilla. 1/4 tsp. lemon extract.

1 egg.

1/2 c. boiling water.

Cream the butter, add the sugar and vanilla and the yolk of the egg, beaten until light. Add the boiling water slowly Beat the white until stiff; add this to the other ingredients, and beat until the whole mixture is light and foamy.

Chocolate Sauce

2 squares chocolate.

1 c. powdered sugar. 1 c. milk or cream. 1/3 c. water. 1 tbsp. butter. 1/8 tsp. salt. 1 tsp. vanilla. 1/8 tsp. cinnamon.

Melt chocolate, add sugar, salt, water and butter. Mix well and cook for a few minutes, then add the milk, cook for a few minutes longer, remove from fire and add seasoning. If too thick, add more milk.