Hard Sauce

1/4 cup butter 1 cup sugar, powdered or granulated flavoring

Cream butter, add sugar gradually. When sauce is smooth and creamy, add flavoring. Pile on glass or other pretty dish, set in cold place to harden.

Variations of Hard Sauce

a. Flavor with fine ground coriander seed, or very delicately with powdered anise seed.

b. Beat 1 tablespn. cream with butter and sugar.

c. Add unbeaten white of 1 egg and beat 5 m. more.

d. Add unbeaten yolk of egg and beat.

e. Add 1 egg, yolk and white beaten separately.

f. Add gradually 1 or 2 stiffly-beaten whites of eggs, beat till frothy.

g. Add 2 tablespns. boiling water.

h. Flavor sugar with oil of lemon and add 1-1 1/4 tablespn. lemon juice.

i. Add 2 tablespns. raspberry, grape or any desired fruit juice, sauce or jelly.

j. Add 2 tablespns. any fruit juice and 1/2 tablespn. lemon juice.

k. Flavor sugar with oil of orange, add 2 tablespns. orange juice and 1/2 - 1 teaspn. vanilla.

l. Add 2 tablespns. very strong cereal coffee with 1 teaspn. vanilla.

m. Add 1 cup fine grated cocoanut and if desired, 2 eggs, whites and yolks beaten separately.

n. Add 1/4 - 1/2 tablespn. lemon juice, and one at a time, beating well, 10 or 12 large ripe strawberries.

o. Add 1 egg and beat; beat in 1 cup fresh crushed ripe strawberries-Annie's sauce.

p. Use raspberries in place of strawberries in "o." q. Add 1/2 cup cream, whipped to either "o" or "p." r. Add fine ground dates or steamed figs.

q. Add 1/2 cup cream, whipped to either "o" or "p."

r. Add Fine grround dates or steamed figs.

s. Use 1 cup fine rolled maple sugar instead of white, with or without beaten white of 1 or 2 eggs.

Variegated Hard Sauce

1/4 - 1/2 cup butter white of 1 egg

1 cup sugar yolk of 1 egg pink fruit color

Cream butter and sugar, add beaten white of egg, divide into 3 parts, flavor one part with vanilla, add yolk of egg to another with 2 or 3 drops of lemon extract and put the fruit color with a drop or two of rose into the third part; oil a brick shaped mold and press the sauce into it in layers, set in a cold place to harden. When firm, dip mold quickly into hot water, turn sauce on a platter or flat dish and let stand in a cold place until the outside is again hardened. Cut in slices with hot knife and lay a slice on each serving of pudding.

Saffron may be used to color yellow, green and other colors may be used, and strawberry flavoring instead of rose sometimes. Maple hard sauce might be used for one layer.

Hard Sauce of Cooking Oil

1/4 - 1/2 cup oil salt

1 cup sugar 1 white of egg flavoring

Beat oil sugar and salt together until light and creamy; add flavoring and stiffly-beaten white of eggy set in cool place to harden.

Soft or melted cocoanut butter may be used the same.