Strawberry Sauce

Beat a coffeecup of sugar and piece of butter size of an egg to a cream, and add two cups of strawberries, mashed, and the beaten white of an egg. A nice sauce can be made of raspberries, cherries, and other fruits as above, or by simply taking the juice, sweetening it, and thickening with a little corn starch.

Foam Sauce

One teacupful of sugar, two-thirds of a cup of butter, one teaspoon-ful of flour, beat smooth, place over the fire, and stir in three gills of boiling water; a little lemon, vanilla, or orange adds much to the sauce; to be eaten with sponge cake or puddings.

Lemon Sauce

Beat two tablespoonfuls of butter and nearly a pound of sugar until light; add the juice and part of the rind of two lemons and two eggs; beat well, and stir into it two cups of boiling water, and boil a few moments.

Cream Pudding Sauce

Beat half pound light sugar and butter the size of an egg until light, and then add about half a cup of cream; stir in it a half cup of boiling water and boil; flavor to taste just before sending to the table.

Cocoa Sauce

Half pound of sugar and two ounces of butter beaten until light; tablespoonful of flour, milk of a cocoanut, and a tablespoonful of nut grated; boil only enough to cook the flour.

Dried Peach Sauce

Pick over and wash thoroughly; cover with hot water and leave all night; stew until very soft, and when done pass through a colander; sweeten to taste, and then boil up once.

Pudding Sauce

1. Mix together the yolks of four eggs, .four tablespoonfuls of sugar, one tablespoonful of flour, and two cups of milk; set on the fire, and stir constantly until thick; flavor to taste.

2. Beat one cup of butter to a cream, then stir in a large cup of brown sugar and the yolk of an egg; simmer slowly a few minutes, stirring constantly; flavor to taste.

3. Rub well together until light four large tablespoonfuls of light brown sugar and two ounces of butter; stir into a teacup of boiling water, quickly and well, until it has dissolved; on no account omit stirring constantly till well dissolved, or it will lose its lightness; add grated nutmeg to taste; serve hot.

4. One cup of sugar, yolk of one egg well beaten with the sugar, four tablespoonfuls of boiling milk; add the white well beaten.

5. Rub to a cream two cups of sugar with three-fourths of a cup of butter; flavor to taste; float the dish in boiling water until well heated: pour one-half pint of boiling water on it just before serving.

Lemon Sauce

1. One-half cup of butter, one cup of sugar, yolks of two eggs, one teaspoonful of corn starch; beat the eggs and sugar until light; add the grated rind and juice of one lemon; stir the whole into three gills of boiling water until it thickens sufficiently for the table.

2. One large tablespoonful of butter, one small tablespoonful of flour, one cup of sugar, grated rind and juice of one lemon.

Strawberry Sauce

Rub half cup of butter and one cup of sugar to a cream; add the beaten white of an egg, and one cup of strawberries thoroughly mashed.

Hard Sauce For Puddings

One cup butter, three cups sugar; beat very hard, flavoring with lemon juice; smooth into shape with a knife dipped into cold water.