This section is from the book "The Progress Meatless Cook Book", by Carlotta Lake. Also available from Amazon: The Progress Meatless Cook Book.
1/4 cupful butter 1/2 cupful milk
1 cupful sugar 2 tablespoonfuls brandy
2 eggs
Cream butter and sugar, beat constantly and add gradually the brandy, beaten yolks, and milk. Cook in a double boiler till thickened, then stir in the stiffly beaten whites.
1/2 cupful butter 1/3 cupful hot water
1 cupful sugar 1 tablespoonful brandy
1 egg
Cream sugar and butter, add beaten yolk, beating constantly while adding very gradually the hot water. Then add brandy and then the stiffly beaten whites.
1 cupful sugar
1/4 cupful hot milk whites of 2 eggs
1 teaspoonful brandy
To the stiffly beaten whites, add gradually the sugar, then milk, beating well at same time. Flavor and mix ingredients in a dish set in another dish of hot, not boiling water.
One-half teaspoonful of any preferred flavoring may be substituted for brandy.
1 cupful cream 1/3 cupful sugar
1/2 teaspoonful flavoring pinch of salt
To the stiffly beaten cream add sugar, salt and flavoring.
1/3 cupful butter 1 cupful sugar
3 tablespoonfuls wine 3 eggs
Cream butter and sugar, add beaten yolks, and flavor. Then beat in the stiffly beaten whites. One-half tea-spoonful flavoring may be substituted for wine.
1/2 cupful butter
1 cupful powdered sugar
3 tablespoonfuls cream
2 tablespoonfuls sherry wine
Cream butter and sugar, adding slowly, beating constantly, the cream, till the mixture is light. Add wine or one-half teaspoonful any preferred flavoring.
1/2 cupful butter white of 1 egg
1 cupful sugar 1/2 cupful whipped cream
1/2 teaspoonful flavoring
To the creamed butter and sugar add the stiffly beater white and cream alternately. Flavor.
1 tablespoonful melted butter 1 tablespoonful flour
1 cupful tart fruit juice sugar to taste
Smooth butter and flour and add juice and sugar. Cook till thickened.
1 1/2 cupfuls water 1/2 cupful sugar butter size of walnut
2 tablespoonfuls flour 1/2 tablespoonful lemon flavoring
Measure the water into a small stew pan, smoothing the flour into a little of it in a cup. Boil the water in stew pan; when it starts boiling, dip some into the cup with the moistened flour, stirring rapidly. Pour from the cup into the pan, adding sugar and butter, stirring constantly till thick enough; then remove from fire, add flavoring and serve hot.
1/2 cupful sugar 1 egg
3 tablespoonfuls hot milk 1/2 teaspoonful flavoring
Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.
 
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