Strawberry Sauce. (No. 1.)

Beat two ounces of butter to a cream with one cupful of powdered sugar ; add one mashed strawberry, beat it well; add another, and so continue until the sauce is a pretty pink. If the strawberries seem to give the sauce a curdled appearance, add just a little more sugar. Stand on ice to harden.

Strawberry Sauce. (No. 2.)

One gill of butter; one cupful of sugar; one cupful of ripe strawberries, mashed ; white of one egg.

Cream together butter and sugar; add the white of the egg beaten to a very stiff froth, and the strawberries thoroughly mashed. When well beaten together serve cold.