Apple Sauce

A few good "falling" apples are to be sliced and placed in a saucepan with sufficient water to cover the apples, then stew with the lid on until well done, say about half an hour. While stewing put in a small lump of butter and mash with a silver fork or spoon. No sugar is to be added.

Arrowroot Sauce

Mix two dessertspoonfuls of arrowroot with each half pint of milk (or white wine) used, and sufficient sugar to sweeten. Add a little grated orange or lemon peel, and then stir over a slow fire, and when thick remove to one side. Ten minutes afterwards remove the peel, and add a very small quantity of rum, or of maraschino or any other liquor. This is to be used for pouring over light puddings.

Apricot Sauce

Cut some apricots in halves, remove and break the stones, blanch and pound the kernels and place, together with the fruit, in a saucepan with enough water to prevent them from burning. Pour over them a wineglassful of Madeira wine, and when the fruit is stewed quite soft, add sufficient sugar to sweeten, and a thickening of flour or arrowroot mixed with some water. Pass the sauce through a fine sieve into a sauceboat, and it is ready for use. Apricot jam and sherry may be substituted for the fresh apricots and Madeira, if desired.

Brandy Butter Sauce For Sweets

Beat to a cream the desired quantity of granulated sugar with half that amount of butter, add a little brandy and essence of nutmeg; place on ice and use as required.

Chaudeau Sauce

Put the yolks of eight and the whites of two eggs into a lined saucepan with the strained juice of half a lemon, one-fourth pound each of lemon sugar and loaf sugar, and one quart of Chablis, and whisk this over a slow fire until a light froth is formed. When the sauce is on the point of boiling, remove the saucepan from the fire, beat the sauce a few minutes longer, and serve it.

Cranberry Sauce

Wash well two breakfast cupfuls of cranberries and place them in a saucepan with one-half pint of cold water; sprinkle over the top one teacupful of moistened sugar, cover the pan and cook for half an hour; then mash the berries with a spoon, remove the pan from the fire, and stir up well; it will then be ready for use.

Burnt Cream Sauce

The following sauce may be used either for custard or batter pudding. Put two ounces of granulated sugar into a small saucepan and stir it over the fire until a dark brown; pour in slowly with the sugar one teacupful of thin cream, or two tablespoonfuls of milk and two tablespoonfuls of cream, and continue stirring the sauce over the fire until the cream is hot, then turn it into a sauceboat, and serve.

Cherry Sauce

Take two or three handfuls of sour cherries, remove the stones and stems, pound them in a mortar, with their kernels, and put them in a stewpan. Then add a lump of sugar, a glass of claret, a bit of lemon zest and cinnamon, and boil until the cherries are nicely done; then strain them through a sieve, return them to the pan, and thicken with one tablespoonful of corn starch mixed with a little cold water. Boil it up again, and add six tablespoonfuls of preserved cherries, previously dipped in warm water.