Cherry Sauce

2 tablespoons cornstarch

1/3 cup sugar

3/4 cup boiling water

1/4 cup chopped Maraschino cherries

1/2 cup Maraschino syrup drained from the bottle

1 1/2 teaspoons butter

Process

Sift together cornstarch and sugar; add slowly to boiling water, stirring constantly. Boil six minutes, add cherries, syrup and butter. Serve hot with any steamed pudding.

Cocoa Sauce

1/4 cup sugar

1/3 teaspoon salt

Yolks 2 eggs

1 cup cocoa (powder)

1 teaspoon butter

1/2 teaspoon vanilla

Process

Sift together the dry ingredients; add yolks slightly beaten and milk gradually while stirring constantly. Cook in double boiler (continue stirring) until mixture coats the spoon. Add vanilla and butter. Serve hot or cold.

Whipped Cream Sauce

1 cup heavy cream

1/2 cup powdered sugar

1/2 teaspoon vanilla

Process

Whip cream until stiff, using Dover egg beater. Add sugar and vanilla; chill thoroughly, or follow instructions for whipping condensed milk; use in place of heavy cream.

To Whip Condensed Milk

Put a can of condensed milk into a deep saucepan; add water to cover. Place on range and bring to boiling point. Remove can at once from hot water and pour cold water over can to quickly cool milk. Then pack can in ice until thoroughly chilled. Open can and pour the milk into a chilled bowl. Have another larger bowl half filled with crushed ice; place smaller bowl in one containing the ice and stir until milk is chilled; then whip as other cream with a Dover egg beater or a cream whipper. Sweeten and flavor as desired. Place on ice until ready to serve. After following these instructions carefully with the usual satisfactory results condensed milk will be used in this way in the home to a greater extent than ever. Especially at the present extremely high price of "whipping cream."

Vanilla Sauce

1/2 cup sugar

1 tablespoon cornstarch

1/3 teaspoon salt

1 cup boiling water

2 tablespoons butter

1 teaspoon vanilla extract

Process

Mix and sift sugar and cornstarch; add salt; pour on gradually boiling water, stirring constantly. Simmer ten minutes; remove from range; add butter and vanilla; beat well and serve.

Lemon Syrup

1 cup sugar

1/4 cup water

1 teaspoon butter

1 tablespoon lemon juice

A slight grating lemon rind

Process

Boil water, sugar and lemon peel until it slightly thickens; add butter and lemon juice; beat with gem whip to blend butter; strain and serve at once with waffles or fritters.

Boiled Custard

2 cups scalded milk

4 egg yolks

1/3 cup sugar

1/3 teaspoon salt

1/2 tablespoon vanilla

Process

Beat yolks slightly; add sugar and salt; stir constantly while adding scalded milk slowly. Cook in double boiler. Continue stirring until mixture thickens the consistency of thin cream. Chill and flavor. Do not allow the water in double boiler to boil vigorously while cooking custard, as this will curdle the custard. Mixture should form a coating on wooden spoon; it is then cooked sufficiently.

Golden Sauce

2 whole eggs

1 egg yolk

1 cup sugar

1/2 teaspoon vanilla

2 tablespoons sherry

Process

Beat eggs very light; add sugar gradually; add flavoring and beat thoroughly.

Chocolate Sauce

2 cups milk

1 1/2 tablespoons cornstarch

2 squares chocolate

1/4 cup powdered sugar

2 tablespoons hot water

2 eggs

2/3 cup powdered sugar

1 teaspoon vanilla

Process

Reserve one-fourth cup of milk and scald the remainder. Dilute cornstarch with cold milk and add to scalded milk. Cook ten minutes in double boiler, stirring constantly. Melt chocolate over boiling water; add one-fourth cup sugar and hot water; stir to a smooth paste; add to cooked mixture. Beat whites of eggs stiff, add powdered sugar slowly and continue beating. Then add yolks slightly beaten; add to first mixture. Cook two minutes; cool slightly and flavor.

Molasses Sauce

1 cup Palmetto molasses

2 tablespoons butter

2 1/2 tablespoons lemon juice or malt vinegar

Process

Cook molasses and butter together five minutes; remove from range and add lemon juice or vinegar.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

1/2 teaspoon lemon extract

1/2 teaspoon vanilla Nutmeg

Process

Cream butter in earthen bowl with wooden spoon; add sugar slowly, beating constantly; add flavoring. Brandy may be substituted for extracts. Force mixture through pastry bag with rose tube on a cold plate; sprinkle with nutmeg; keep in cool place until ready to serve.

"Near" Hard Sauce

1/2 cup butterine

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon brandy 1/4 cup whipped condensed milk or cream

Process

Cream butterine, add sugar slowly, alternately with whipped milk or cream. Add flavoring slowly also while beating constantly. Serve very cold. See Page 106, "To Whip Condensed Milk."

Apple Sauce For Puddings

1 cup chopped apple

1 tablespoon cornstarch

Few grains salt

1/2 cup cold water

1 tablespoon lemon juice

Grated rind

1/2 lemon

Cinnamon Sugar

Process

Sift cornstarch over apples, add salt, cold water, lemon juice and rind. Add cinnamon and sugar to taste. Cook ten minutes. Rub through a sieve and serve hot with steamed puddings.

Apricot Sauce

1/2 cup apricot pulp or 1 cup apricot juice

1/2 cup sugar

1/2 cup orange juice or water

1 teaspoon cornstarch

1 tablespoon lemon juice

Few grains salt

Process

Mix ingredients in the order given and boil gently ten minutes, stirring constantly. Strain through coarse sieve and serve with hot puddings, dumplings, etc.

"Italia" Sauce

2 tablespoons butter

1 cup powdered sugar

1/2 tablespoon cornstarch

Few grains salt

Yolks 3 eggs slightly beaten

1/2 cup boiling water

Juice and grated rind 1 lemon

1/2 cup finely shredded Angelica or citron

1/2 cup candied cherries finely cut

Process

Cream butter, add half the sugar and cornstarch sifted together. Add remaining sugar to beaten egg yolks; combine mixtures; add boiling water slowly, stirring constantly. Cook three minutes, continue stirring. Add remaining ingredients, bring to boiling point and serve with steamed fruit, suet or plum pudding.