Chocolate Sauce For Ice Cream

Put into a saucepan three ounces of unsweetened chocolate and two cups (1 lb.) of sugar. Mix and add one rounding tablespoonful of butter and one-half cup of boiling water. Cook to soft ball stage. Pour hot over ice cream.

Maple Sauce For Ice Cream

Put into a saucepan two cups of maple sugar ( 1 lb. ) broken, or rolled fine, two-thirds cup of rich cream and one rounding tablespoonful of butter. Stir gently back and forth occasionally to prevent scorching and boil to soft ball stage. When done, set saucepan in another containing boiling water, to keep hot until needed.

Hard Sauce

Cream one-half cup of butter, add gradually one cup of powdered or fine granulated sugar, continue creaming until very light. Flavor with vanilla to taste.

Orange Sauce

Make a hard sauce of one-half cup of butter and one cup of sugar. After adding all the sugar, add, a few drops at a time, four tablespoonfuls of orange juice and if liked, a saltspoonful of grated yellow rind, or a few drops of orange extract.

Yellow Sauce

Cream one-half cup of butter, add gradually one and one-fourth cups of sugar. Add two eggs, beaten very light and give a vigorous beating. Cook in double boiler about five minutes, stirring constantly. Remove from the fire, add one-half teaspoonful of vanilla and serve at once.

Custard Sauce

Place in a double boiler a cup and a half of milk. Beat the yolks of four eggs until light; add to them half a cup of sugar, and beat again until light, and stir into the boiling milk. Stir until the mixture will coat a knife blade; add a teaspoonful of vanilla, and set away to cool.

Vanilla Sauce

Cream a half cup of butter; add gradually a cup of sugar, and beat until light and creamy. Into a saucepan put three level tablespoons of corn starch, moisten with four tablespoons of cold water, mix well and pour over it one pint (two cups) of boiling water; place over the fire and cook until clear. At serving time pour this hot mixture into the sugar and butter; stir until mixed, add one teaspoon of vanilla and serve at once.

Lemon Sauce

Make the same as vanilla sauce, adding to the hot mixture the grated rind of a lemon and to the butter and sugar the juice of a lemon.