Hard Sauce for Hot Puddings

One-fourth cup of butter, one-half cup of powdered sugar, one-half teaspoonful of lemon or vanilla extract, a little nutmeg. Rub the butter until creamy in a warm bowl, add the sugar gradually, then the flavoring. Pack it smoothly in a small dish, and keep on ice until perfectly hard.

Lemon Sauce

Sugar, two measures; water, one measure; lemon juice (one lemon to one quart). Flavor with lemon peel. If flour is used to thicken, take two tablespoonfuls of flour and one of butter to one cup of liquid. If cornstarch or arrowroot is used, take one-half as much as of flour.

Foamy Sauce

One-half cup butter, one cup powdered sugar, one tea-spoonful of vanilla, two teaspoonfuls fruit juice or syrup, one-quarter cup boiling water, white of egg, beaten to a foam. Cream the butter, add the sugar, vanilla, and fruit juice. Just before serving add the boiling water, stir well, then add the egg white and beat until foamy.

Cream Sauce

One-fourth cup of butter, one-half cup of powdered sugar, sifted, two tablespoonfuls of lemon juice and a little nutmeg, two tablespoonfuls of sweet cream. Cream the butter, add the sugar slowly, then the lemon juice and the cream. Beat well, and just before serving place the bowl over hot water, and stir well until smooth and creamy, but do not melt the butter. When the lemon juice and the cream are added, the sauce has a curdled appearance. This is removed by thorough beating, and by heating just enough to blend the materials smoothly.

Caramel Cream

One teaspoonful of flour, one teaspoonful of water. Mix together, and add one cup of sweet milk. Simmer slowly five minutes. Pour this over the well-beaten yolk of a small egg, and cook until it coats the spoon. Add four tablespoonfuls of strong caramel. Pour over the well-beaten white of the egg, to which one teaspoonful of sugar was added when first beginning to beat the egg. Serve with apple pudding.

Caramel Sauce

Hot water, one pint; sugar, one cup; cornstarch, one tablespoonful, or flour, two tablespoonfuls. Put the sugar and about half a cup of water in a saucepan on the range. When it begins to brown, put where it will cook more slowly. When as brown as desired, add enough hot water to make the pint. Put in another vessel, add the flour mixed with a little cold water, and cook until it thickens. Do not stir while the sugar is browning, or it will grain. Serve with brown betty and steamed fruit puddings.

Sauce for Rich Pudding

One egg, two tablespoonfuls of butter, beaten to a cream, two tablespoonfuls of water, one-third of a cup of granulated sugar. Cook sugar and water to the boiling point, and pour over the beaten yolk, stir in butter, and whip white into it. Flavor with one-half teaspoonful of vanilla.

Vinegar Sauce

One cup brown sugar (maple, best), butter the size of an egg, one tablespoonful flour, a pinch of salt. Stir together, and pour over them a cup of boiling water. Let boil, and add one tablespoonful of vinegar, and flavor with lemon-or vanilla, two teaspoonfuls.

Mock Cream

One teaspoonful flour, one-half teaspoonful butter. Cook together until well mixed. Add one cup of sweet milk, and let simmer five minutes. Pour over the well-beaten yolk of a small egg. Put again into the saucepan, and cook until it coats the spoon. Remove from the fire, and when cooled a little, pour over the well-beaten white, to which one tablespoonful of sugar has been added. Add a dash of salt, and flavor with vanilla. Mock cream may be used with apple dumplings. The flavor may be varied by using two tablespoonfuls of caramel.

Sauce for Plain Pudding

Butter, one-fourth cup; sugar, one cup; water, one-fourth cup; flour, enough to thicken (one teaspoonful). Mix flour with a little of the sugar. Cream remainder of the butter and sugar. Pour hot water over the flour and cook. Flavor with lemon and nutmeg. Beat the cream-ed butter into it.