Hard Sauce, 650 Calories

(Four Servings).

3 tablespoons butter.

6 tablespoons powdered sugar.

Nutmeg.

½ white of egg.

½ tablespoon cream.

Cream butter; add sugar gradually. When light and creamy add the unbeaten white of egg and the cream, a drop or two at a time. Season highly. Heap on serving dish and cool.

Foamy Sauce, 863 Calories

(Three Servings).

¼ cup butter. ½ egg.

½ cup powdered sugar. 1 tablespoon wine.

Cream butter; add sugar gradually, the well-beaten egg and the wine. Heat over hot water, beating constantly. Serve immediately.

To Whip Cream

½ cup thick cream (40%) = 432 Calories. Do not have cream too thick; season with sugar and any flavoring desired; put in bowl and set bowl in another utensil containing a little cold water and ice. Beat cream with Dover egg-beater until stiff enough to keep its form. Set on ice to keep cold.

Note

Do not beat too long or it may turn to butter. To one-half cup thick cream add three tablespoons milk.

Whipped Cream No. II

1 egg white =10 to 15 Calories. Follow the above recipe, and add the white of one egg beaten stiff, folding it into the stiffly-beaten cream.

Fruit Sauce, 75 Calories

(Two Servings).

6 tablespoons fruit juice.

½ teaspoon arrowroot or cornstarch.

Blend starch with a little cold water and pour into the hot fruit juice. Boil two or three minutes. Sweeten if desired.

Orange Sauce

See chapter "Gelatin" for recipe. Page 210.