Pineapple Sauce

Beat whites of 2 eggs, add powdered sugar till creamy; then add 3 tablespns. cream and 1 cup grated pineapple; serve with Irish moss or gelatine blanc mange.

Cranberry Sauce

Boil 1/2 - 3/4 cup sugar and 1/2 cup water 5 m, add 1 cup cranberry juice and boil again. Thicken with 1 teaspn. corn starch, add a few drops lemon extract and 1 teaspn. melted butter. Strawberry or rose extract may be used instead of lemon.

Fruit Sabayon Sauce

1/2 cup grape, black raspberry or other fruit juice 1/3 - 1/2 cup sugar

1 teaspn. lemon juice

1 egg

1/3 - 1/2 cup sugar

Heat juice, the first sugar and lemon juice nearly to boiling; pour, stirring, over egg (in double boiler) which has been beaten with the last sugar. Cook, stirring, a moment or two, to just thicken but not to curdle the egg; serve hot or beat until cold. 1/4 cup cream-whipped, may be added.

Jelly Meringue Sauce

Beat white of egg stiff, then beat in gradually any desired jelly. 1-1 1/2 tablespn. powdered sugar may be added to the egg before the jelly, and 2 tablespns. cream, plain or whipped. This sauce will keep on ice for several hours.

Cocoanut Sauce

Steep, not boil, 2 tablespns. cocoanut in 1 pt. of milk for 20 m., strain and use milk in white or foamy white sauce.

Banana Cream Sauce

Heat cream and sugar nearly to boiling in double boiler. Remove from fire, add fine diced bananas and serve at once. A little vanilla may be added. Serve over popovers, molded farina, rice or plain tapioca pudding.

Cold Cream Sauce

1 egg

1/2 cup sugar, granulated or powdered

1/2, cup cream

1/3 cup milk

1/2 teaspn. vanilla

Put ingredients all together and beat until thick as whipped cream.

Whipped Cream Sauce

1 cup cream 1/2 - 1 teaspn. vanilla

1/2 cup sugar white of 1 egg

Whip cream until quite stiff, add sugar and vanilla, finish whipping, chop in stiffly-beaten white of egg. May beat fresh fruit or fruit jelly into white before adding to cream.

Strawberry Cream Sauce

1/2 pt. cream 1 1/2 cup mashed strawberries

1/2 cup sugar white of 1 egg

Whip cream, add half the sugar, berries, and white of egg stiffly-beaten with remainder of sugar.

Creamy Sauce of Cooking Oil

1/2 cup cooking oil 1/4 cup cream

1/2 cup sugar flavored with oil of lemon 2-2 1/2 tablespns. lemon juice

Beat the oil and sugar to a thick cream; when very light add cream a little at a time, stir over boiling water if necessary to make the sauce smooth and creamy, add lemon and serve.

Sauce Antique-Sour Cream

1 cup sour cream a few drops almond extract

1/4 - 1/3 cup sugar 1/2 teaspn. vanilla

Beat cream and sugar together until light and add flavoring.

Egg Cream or Emergency Sauce

2 eggs

1/3 cup sugar

1 tablespn. cream

1/2 teaspn. vanilla or a few drops lemon extract or 1 or 2 drops of rose

Beat whites stiff with a trifle of salt, add sugar, beat until smooth; chop in lightly, yolks, cream and flavoring. Do not let stand. Nice for plum and other puddings.