Golden Sauce

1/2 cup butter

1 cup light brown sugar

2 yolks eggs

1/2 cup fruit juice 1/8 teaspoon mace

Cream butter and sugar, put over hot water, stir until liquid, then add beaten yolks, mace, and fruit juice, and stir until it thickens. Serve at once.

Hard Sauce

1/3 cup butter 2/3 to 1 cup powdered sugar

1 teaspoon lemon juice 2/3 teaspoon vanilla

Cream butter, add sugar gradually and flavoring. The beaten yolk or white of an egg may be added. Beat the mixture well, form on serving-dish, and put in cool place until used.

Frosting Sauce

1 white of egg 2/3 cup powdered sugar

2/3 cup fruit Lemon juice

Put unbeaten white in bowl, add fruit and sugar gradually, using the Dover egg-beater, and beat until smooth and thick. Lemon juice is added to bring out the flavor of fruit, and less sugar is needed if fruit is sweetened. The juice of half a lemon may be used without fruit.

Vanilla Sauce

1 cup water 1/2 cup sugar 1 tablespoon flour

1 tablespoon butter I teaspoon vanilla

Mix sugar and flour, pour over it boiling water, cook until clear and slightly thick; add butter several minutes before taking up, and vanilla just before serving.

Chocolate Sauce

To vanilla sauce add 1 ounce bitter chocolate instead of the butter, and half as much vanilla.

Brown Sugar Sauce

1 cup water 3/4 cup brown sugar I 1/2 tablespoons flour

1 tablespoon butter

2 teaspoons lemon juice Nutmeg

Follow direction given for making vanilla sauce, using other flavoring.

Caramel Sauce

1/2 cup caramel 1/2 cup water 1 tablespoon flour

3 tablespoons sugar (if desired) 1/2 teaspoon vanilla

To make caramel melt 1/2 cup sugar, stirring constantly, but not allowing it to burn or get dark; take it from the fire for a minute and add 1/2 cup boiling water. Return to fire and boil until smooth. This caramel will keep indefinitely. Mix flour with sugar or water, add to caramel, and cook until slightly thick and clear. Add vanilla just before serving.

Raisin Sauce

1 1/2 tablespoons butter 1/2 cup sugar 1/4 cup raisins

1 cup water

2 teaspoons flour Lemon juice

Seed and chop raisins, cook in water slowly 15 minutes. Add 2 teaspoons flour in 2 tablespoons water and cook 5 minutes more. Strain raisins out if desired, pour mixture upon butter and sugar creamed, and add lemon juice if needed.

Lemon Jelly

Individual recipe 3/4 teaspoon Knox gelatine

1 tablespoon cold water 3 tablespoons cold water

2 tablespoons sugar 1/8 inch stick cinnamon

1 inch square lemon rind 3/4 lemon (2 tablespoons) juice

Large recipe

2 tablespoons or 1 /2 box 3/4 cup

2 cups

1 cup

1 inch 1/8 lemon 1/2 cup

For orange juice use 1/2 cup orange juice and 1/4 cup lemon juice, reducing the water 1/4 cup. Soak gelatine and cold water 10 minutes. Make a syrup of cold water, sugar, stick cinnamon, and lemon rind; cook until slightly yellow. Pour syrup over gelatine to dissolve it. If this heat is not sufficient set mixture in hot water. Add to mixture lemon juice and strain all into wet molds. Chill. Serve with whipped cream.