Butter Sauce

Ingredients: Three-quarters of a cupful of butter, one and a half cupfuls of powdered sugar, four table-spoonfuls of boiling-hot starch, made of flour or corn starch, with either brandy, maraschino, wine, lemon-juice and zest, vanilla, or other flavoring preferred. Stir the butter with a fork to a light cream; add the sugar, and continue to beat it for one or two minutes. Just before serving, stir in with an egg-whisk the boiling starch and the flavoring.

Sirup Sauces

Boil two cupfuls of sugar with two or three table-spoonfuls of water, until it thickens slightly; take it from the fire; stir in a piece of butter the size of a hickory-nut, and either lemon-juice, fruit-juice, or, in winter, fruit sirups, wine, brandy, or any of the flavoring extracts.

A Plain and Cheap Sauce. Ingredients: Three and a half cupfuls of water, one cupful of sugar, a small piece of butter, a table-spoonful of either corn starch or flour, flavoring of either brandy, vanilla, lemon, or wine (with or without a little nutmeg), or zest and cinnamon.

* Five or six minutes will suffice for baking them. - Ed.

When the water boils, stir in the corn starch or flour (rubbed smooth with a little cold water), sugar, and, if used, the yellow rind of a lemon and the cinnamon, and cook well for two or three minutes; take the pan from the fire, and stir in the butter and flavoring (if the lemon and cinnamon are not used).

Same Sauce, Richer

Ingredients: One pint of water, three table-spoonfuls of flour or corn starch, half a cupful of butter, two cupfuls of sugar, two eggs, half of a nutmeg, half a pint of Madeira or sherry.

Beat the butter and sugar to a cream; add the eggs well beaten, then the nutmeg; heat the wine as hot as possible with-out boiling; bring the water to a boil in another vessel, and stir in the corn starch or flour (rubbed smooth with a little cold wa-ter), and cook it well for about two minutes. Mix well the in gredients off the fire.

Whipped-Cream Sauce

Mix a plateful of whipped cream (flavored with wine or va-nilla), the beaten whites of two or three eggs, and pulverized sugar to taste, all together. Pile a bank of this mixture in the centre of a platter, and form a circle of little fruit puddings or Swedish puddings (steamed in cups or little molds), blancmanges, corn-starch puddings, etc., around it; or place a large pudding in the centre, with a circle of the sauce around.

Fruit Sauces

The French bottled apricots, greengage plums, or strawberries make delicious sauces for a Bavarian cream, blanc-mange, charlotte-russe, or corn-starch pudding. They may simply be poured around the pudding on a platter, or the juice may be thickened by boiling it with a very little corn-starch, then adding the fruit to it when cold.

The American canned May-duke cherries (Shrivers) make a good pudding sauce. Boil the juice, and add the slight cornstarch thickening and a little sugar; when cold, add the cherries. It makes a good sauce poured around these puddings.

Fresh red cherries, stewed, sweetened, passed through a sieve, and slightly thickened with corn starch, make another pudding sauce. The Colorado wild raspberries make a fine berry pudding, with the same kind of berry sauce around it. Marmalades and preserves, if not too stiff, make pretty garnishes as well as good sauces.

Strawberry Sauce (For Baked Puddings)

Ingredients: Half a cupful of butter, one cupful of sugar, the beaten white of an egg, and one cupful of strawberries (mashed).

Rub butter and sugar to a cream; add the beaten white of the egg, and the strawberries thoroughly mashed.

Boiled Custard makes a good sauce. If served with plum-pudding, flavor it with brandy; if served with rice-pudding (in mold) or corn starch or other puddings, flavor it with lemon, vanilla, chocolate, or coffee, etc., etc.

A Good Sauce For Puddings

Ingredients: Half a cupful of butter, one cupful of sugar, white of one egg, two table-spoonfuls of wine, a little vanilla, and half a wine-glassful of boiling water.

Beat the butter and sugar for about fifteen minutes; then add the flavoring. Just before sending to the table, add the egg, beaten to a froth, and stir in the boiling water, beating it to a foam; or it may be flavored with brandy or wine, without the vanilla.


This is a French pudding sauce, and an exceedingly good one. It is so rich that one or two table-spoonfuls poured over a fruit, batter, bread, or almost any kind of pudding, are sufficient. The amount of sauce in the receipt is, therefore, enough for six or seven persons.

Put two yolks and one whole egg, also a scant half tea-cupful of sugar, into a little stew-pan; beat them well for a few minutes. Then put the saucepan into another, containing boiling wa-ter, over the fire; beat the eggs briskly with the egg-whisk while you gradually pour in a scant half tea-cupful of sherry; when the sherry is all in, the egg will begin to thicken; then take it from the fire, and add the juice of a quarter of a small lemon.

Caramel Sauce (New York Cooking-School)

Dissolve six ounces of cut loaf-sugar in half a pint of boiling water; add a stick of cinnamon, a little lemon-zest, and two cloves, and boil it ten minutes. Next put two ounces of loaf-sugar, dissolved in a table - spoonful of boiling water, on a moderate fire, and stir it until it assumes a light-brown color; pour the other boiled sugar over this; give it one boil, remove it from the fire, and add two or three table-spoonfuls of sherry.