Brandy Sauce No. 1

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.

Brandy Sauce No. 2

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.

Brandy Sauce No. 3

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.

Cream Sauce

1 cupful cream 1/3 cupful sugar

1/2 teaspoonful flavoring pinch of salt

To the stiffly beaten cream add sugar, salt and flavoring.

Easy Sauce

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.

Hard Sauce No. 1

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.

Hard Sauce No. 2

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.

Hot Sauce

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.

Pudding Sauce No. 1

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.

Pudding Sauce No. 2

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.