1/4 cup butter
1 cup powdered, brown or maple sugar
1 teaspoon vanilla Grated lemon rind
Cream the butter well and work in the sugar and flavoring. Set in a cool place until needed. Cream and more sugar may be added for more sauce.
1 cup confectioners sugar
1/2 cup butter
Hot water Vanilla
Cream the butter and work in the sugar; add the beaten egg, and about two tablespoons hot water. Heat and mix over hot water until the sauce thickens. Add vanilla and serve.
1 cup sugar
1 cup water
3 tablespoons rich cream
2 squares bitter chocolate Vanilla
Boil the sugar and water in a saucepan for five minutes and let partly cool. Melt the chocolate over hot water and stir in. Add vanilla. Heat over hot water and when thickening add the cream. If to be used as a sauce over ice cream, make with water instead of cream.
1 cup sugar
1 tablespoon butter
1/4 cup water
1 tablespoon cornstarch
1 cup milk
Cook the sugar and water together in a saucepan until they are a golden brown. Heat the butter and cornstarch together in another pan and then combine the two adding scalded milk and last the vanilla. Stir constantly and make smooth and creamy. A less rich sauce may be made with one cup hot water instead of milk. Serve on bread pudding, Brown Betty, etc. Lemon juice may be used instead of vanilla, but then use only hot water and no milk.
Peel and remove core from six tart apples. Place in casserole; mix one cup sugar, one-half cup butter, one cup flour and one teaspoon cinnamon into crumbly mass; sprinkle on apples. Pour over all one-half cup water; place in oven and bake with cover on till apples are tender but not broken. Remove cover and brown slightly. Serve hot.
Sauce To one pint of blackberry juice add three or four tablespoons cold water and let come to a boil. Add sugar to taste and butter the size of a walnut. Thicken with tablespoon of flour and cook till thick as desired and serve warm. Any other berries may be used for this roll and is just as successful.