Hard Sauce (For Hot Puddings)

¼ cup butter.

½ cup powdered sugar.

½ teaspoonful lemon or vanilla, or a little nutmeg.

Rub the butter to a cream in a warm bowl; add the sugar gradually, then the flavoring. Pack it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard. Or pile it lightly on a small fancy dish, and you may call it Snowdrift Sauce.

Lemon Sauce

2 cups hot water. 1 cup sugar.

3 heaping teasp. cornstarch.

Grated rind and juice of 1 lemon. 1 tablespoonful butter.

Boil the water and sugar five minutes, and add the cornstarch, wet in a little cold water.1 Cook eight or ten minutes, stirring often, and add the lemon rind and juice and the butter. Stir until the butter is melted, and serve at once. If the water boil away and the sauce become too thick, add more hot water till of the right consistency.

Whipped Cream Sauce

1 cup cream.

1 teaspoonful lemon or vanilla.

½ cup powdered sugar. White of 1 egg.

Mix the cream, vanilla, and sugar, and whip it without skimming off the froth. Add the beaten white of the ego; and beat all together. Serve it on any pudding usually eaten with sugar and cream.

¹ Or mix the sugar well with the cornstarch and add the boiling water.

Apricot Sauce

1 cup apricot juice.

½ cup sugar.

1 teaspoonful cornstarch or flour.

Boil all together five minutes and strain. Use any kind of fruit juice or syrup in the same manner.

Creamy Sauce

¼ cup butter.

½ cup powdered sugar, sifted.

2 tablespoonfuls wine, 2 tablespoonfuls cream.

Cream the butter; add the sugar slowly, then the wine and cream. Beat well, and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. When the wine and cream are added, the sauce has a curdled appearance. This is removed by thorough beating, and by heating just enough to blend the materials smoothly. It is not intended to be a hot sauce; and if the sauce become oily in heating, place the bowl in cold water and beat again until smooth like thick cream. Omit the wine if desired, and use half a cup of cream, and one teaspoonful of lemon or vanilla* Serve on any hot pudding.

Foamy Sauce, No. 1

Whites of 2 eggs. 1 cup sugar.

1 cup boiling milk. Juice of 1 lemon.

Beat the whites of the eggs till foamy, but not dry; add the sugar, beat well; add the milk and lemon juice.

Foamy Sauce, No. 2

½ cup butter.

1 cup powdered sugar.

1 teaspoonful vanilla.

2 tablespoonfuls wine, or fruit juice, or syrup. ¼ cup boiling water. White of 1 egg beaten to a foam.

Cream the butter; add the sugar, vanilla, and wine. Just before serving add the boiling water, stir well, then add the egg, and beat till foamy.

Haifa cup of jelly melted in one fourth of a cup of boiling water and poured into the butter and sugar mixture, makes a pleasing variety.

Yellow Sauce. (Mrs. Towne.)

¼ pound butter.

¼ pound brown sugar.

Yolk of 1 egg.

1 gill brandy or wine. A little nutmeg.

Cream the butter, add the sugar, and stir over hot water till liquid, then add the yolk of the egg, beaten. Stir till it thickens; add brandy or wine and nutmeg, and serve.

Wine Sauce

1 cup boiling water.

1 tablespoonful cornstarch.

¼ cup butter.

1 cup powdered sugar.

1 egg.

1 saltspoonful grated nutmeg.

½ cup wine.

Wet the cornstarch in cold water, and stir into the boiling water. Boil ten minutes. Rub the butter to a cream; add the sugar gradually, then the egg, well beaten, and the nutmeg. When the cornstarch has cooked ten minutes, add the wine, and pour the whole into the butter, sugar, and egg, stirring until well mixed.

Caramel Sauce. (Miss Parloa.) - Put half a cup of sugar in an omelet pan, and stir over the fire till melted and light brown. Add half a cup of boiling water and simmer ten minutes.

Molasses Sauce

Mix one cup of molasses, the juice of one lemon or one tablespoonful of vinegar, half a salt-spoonful of salt, and one tablespoonful of butter. Boil ten minutes and serve with plain rice or apple pudding.

Plain Pudding Sauce. (Miss Hammond.) - Melt one heaping tablespoonful of butter; add two tablespoon-fuls of flour, and one cup and a half of hot water. Cook as for drawn butter; then add one cup and a half of brown sugar. Stir till the sugar is melted, add two tea-spoonfuls of lemon juice and a little nutmeg.