Hard Sauce

2 cups pulverized sugar 1 egg.

1/2 lemon.

Beat egg, add sugar and butter. Flavor with grated rind and lemon juices. A good sauce for fruits and berry puddings.

Mrs. Arlo Ayres Brown.

Foamy Sauce

2 eggs.

1 cup sugar.

1/4 cup milk.

1 teaspoon vanilla.

Beat egg whites very stiff. Stir in gradually one cup sugar. Just before serving beat the two yolks well, add 1/4 cup scalding hot milk and the vanilla. Put all together and beat well. Delicious for plum pudding or any hot or steamed pudding.

Mrs. W. C. Gilbert.

Pudding Sauce

1 egg.

1 cup sugar.

1/2 cup boiling water Nutmeg to taste.

Butter size of an egg.

Beat the egg well, add sugar and beat again. Add butter and boiling water. Set over steam of teakettle until it clarifies. Fruit juice is good to use instead of the water, or juice from spiced peaches or pears.

Mrs. E. A. Brittenham.

Chocolate Sauce For Ice Cream

4 tablespoons cocoa 1 cup sugar 1 teaspoon cornstarch 1/2 cup boiling water.

Pinch salt.

1 teaspoon vanilla.

1/2 cup chopped nuts.

Mix sugar, cocoa and cornstarch. Pour on boiling water stirring constantly. Cook over low flames until thick as desired. Remove from fire and add vanilla and nuts.

Hot Fudge Sauce

1 cup water 2/3 cup sugar 4 tablespoons grated chocolate.

1 teaspoon cornstarch Small pinch salt 1/2 teaspoon vanilla 1/3 cup cold water.

Add 2/3 cup sugar to 1 cup water and boil five minutes. Stir grated chocolate, cornstarch and salt in 1/2 cup of water. Combine mixtures. Boil three minutes. Add the vanilla. Serve hot over ice cream. This may be prepared in larger quantities, kept sealed on ice, and heated as used.

Butterscotch Sauce

1 cup brown sugar 4 tablespoons butter 1 teaspoon cornstarch.

1/2 tablespoon vinegar 1/4 cup water.

Add 1/4 cup water to brown sugar. Boil until sugar dissolves. Add cornstarch, vinegar and butter. Boil until syrup forms a ball when dropped in cold water. Serve hot on vanilla ice cream.

Coffee Syrup Recipe

For flavoring purposes or to serve over ice-cream, place two pounds of ground Chase & Sanborn's SEAL BRAND Coffee in one-half gallon of boiling water. Boil five minutes - no longer. Strain through fine meshed cloth or filter paper. In this liquor place two pounds of sugar and boil down to one quart without stirring. Use this syrup in same proportion as any first quality soda fountain syrup.

Courtesy Chase & Sanborn Company.