No. 598. Banana Sauce

12 cts.

A : 1/2 c. sugar, 1 c. water ;

B : 3 bananas peeled, 2 tbsps. lemon-juice, 2 eggs, well beaten, dash salt.

Boil A until it threads, remove from fire, add B, mash and beat until smooth.

No. 599. Chocolate Sauce

9 cts.

A : 1/2 c. sugar, 1 c. water, 1 stick cinnamon, boil, strain, and add 4 tbsps. chocolate, dissolved in 1/2 c. milk, 1 tbsp. arrowroot, dissolved in 1/4 c. water, dash salt;

B : 1 tsp. vanilla.

Boil A 5 m., add B, and serve.

No. 600. Cream Brandy Sauce

17 cts.

A : 1 c. sugar, 1 c. water ;

B : 3 egg-yolks, 2 tbsps. brandy, 1/2 c. cream, dash salt.

Cook A until it threads, beat B in bowl, add A slowly, stirring constantly until thick.

No. 601. Cream Sherry Sauce

18 cts.

A : 2 tbsps. butter, creamed with \ c. of sugar, 2 egg-yolks, beaten stiff, 1 c. hot cream ;

B : 3 tbsps. sherry.

Cook A in double boiler until thick, add B and serve.

No. 602. Foam Sauce

10 cts.

A : 3 egg-whites, beaten stiff, with 1/2 c. powdered sugar,

1 tsp. flavoring ;

B : 1 c. boiling water.

Add B to A carefully and serve at once.

No. 603. Fruit Sauce

13 cts.

A : \ c. sugar, 1 c. water ;

B : 1/2 can apricots, peaches, or strawberries, or 1/2 c. fruit-juice or syrup, currant, raspberry, orange, or pineapple, 1 tbsp. arrowroot dissolved in 1/4 c. water.

Boil A 5 m., add B ; when boiling, press through a sieve and serve. To make a thicker sauce, add 1 egg and beat all with a Dover egg-beater.

No. 604. Orange Sauc

18 cts.

A : 2 tbsps. butte, beat until creamy in double boiler, add 4 egg-yolks, 1 at a time, 3 tbsps. sugar, 4 tbsps. cream ;

B : 1/4 c. orange-juice and grated rind of 1 orange.

Boil A until thick, add B, and serve at once.

No. 605. Soft Sauce

15 cts.

A : 2 tbsps. butter, cream with 3/4 c. powdered sugar, add

3 egg-yolks, beaten, and 1 tsp. corn-starch ;

B: Juice and grated rind 1 lemon, or 2 tbsps. brandy and 1/2 c. boiling water.

Cook A 2 m., add B, when boiling, serve.

No. 606. Sherry Sauce

9 cts.

A : 2 tbsps. butter, 1 c. powdered sugar ;

B : 3 tbs]is. sherry.

Cream A, put bowl in boiling water, stir 5 m., add B and serve.

No. 607. Vanilla Sauce

12 cts.

A : 1 c. butter, cream with 1 c. powdered sugar ;

B : 1 c. milk or cream, 1 tbsp. vanilla.

Cream A. place bowl in hot water, add B, stirring constantly until smooth and creamy.