Foam Sauce

One cupful of powdered sugar, butter size of an egg, half pint of sweet milk, one egg, one teaspoonful of cornstarch, pinch of salt. Beat the butter and sugar to a light cream, boil the milk in a custard kettle; stir in the cornstarch and the yolk of the egg, mix together, and let it thicken, then pour it over the butter and sugar. Just before sending to the table, beat in the white of the egg, beaten to a stiff froth. It makes it nicer to use two eggs and currant jelly.

Cabinet Pudding Sauce

Yolks of four eggs, beaten very light, one lemon, juice and grated rind, one teaspoonful of cinnamon, one tablespoonful of butter, one cupful of sugar. Rub the butter into the sugar, add the yolks, lemon and spice; beat ten minutes, put in a good glass of grape juice, still stirring hard. Set within a sauce-pan of boiling water, and beat while it heats, but do not let it boil. Serve with a pudding.

Vinegar Sauce

One cupful of brown sugar, one and a half cups of water, one teaspoonful of salt, two tablespoonfuls of butter, a few drops of essence of lemon, two tablespoonfuls of vinegar, two tablespoonfuls of flour, or one of cornstarch. Beat butter, sugar, cornstarch, lemon and vinegar to a cream; pour the water, boiling, on them, and let it boil five minutes. Nice with sweet pudding.

White Sauce

One pint of sweet milk, one cupful of white sugar, half a cup of butter, two tablespoonfuls of cornstarch. Stir all to a cream, pour on the milk, boiling hot, stir briskly and let it come to a boil. Nice for roley poley pudding.

Plain Cream Sauce

One pint of cream, one cup of sugar; flavor with nutmeg. This sauce is nice for minute pudding.

Sauce For Plum Pudding

Cream half pound of sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly; when near boiling, add half pint bottled grape juice and serve after grating a little nutmeg on the surface.

Hard Sauce For Christmas Plum Pudding

One coffeecupful powdered sugar, one-half cup butter, one teaspoonful of cream-tartar, white of one egg. Beat all together till very light, flavor with lemon, or anything you like, put it in a saucer and smooth neatly, set it in a cool place, on ice if possible, and serve with plum or any other pudding. Slice nicely, and when you dish the pudding, lay a slice of the sauce on top.

Sauce For Bread Pudding

Two eggs beaten very light, one large cup of sugar, five tablespoonfuls of boiling milk, one-half teaspoonful of cornstarch, one teaspoonful of nutmeg, or, one teaspoonful of mace, one tablespoonful of butter. Rub the butter into the sugar, add the beaten eggs, and work all to a creamy foam; wet the cornstarch with milk, and put it in next, with the spice; finally, put in the milk, a spoonful at a time, stirring all the while; set within a sauce-pan of boiling water, let it get very hot, but not boil; stir it all the time while in the water. This is a good sauce for bread or any other simple pudding.

Maple Sugar Sauce

Melt over a slow fire, in a small teacup of hot water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoonfuls of butter mixed with a level teaspoonful of flour, and one of grated nutmeg; boil five minutes, and serve.

Orange Sauce

One cup of powdered sugar, one large orange, or two small ones, yolk of one egg. Grate the peel, squeeze in the juice, and add the beaten yolk; beat all together twenty minutes. This sauce is nice for orange shortcake or stale cake pudding, or any other kind.