Caramel Sauce

1 cup granulated sugar

1 cup water

Put the sugar in an iron or aluminum saucepan and stir with a wooden spoon over a quick fire until the sugar melts and turns straw color. Add quickly the water, boil two minutes, and turn out to cool. This should be about the consistency of cream, and may be used over any boiled or baked pudding.

Orange Sauce

1 tablespoonful flour

1/2 cup sugar

1 cup water

1 egg

Juice and rind of one orange

Mix the sugar and the flour thoroughly and add the water, boiling. Cook three minutes, add the juice and grated rind of the orange, and pour while hot into the egg that has. been thoroughly beaten without separating. Serve at once.

Lemon, vanilla, or a mixture of vanilla and nutmeg may be used in place of the orange.

Jelly Sauce

1 cup boiling water

1 tumbler jelly

1 tablespoonful cornstarch

Moisten the cornstarch with a little cold water, then add the boiling water and the jelly. Boil five minutes, strain and serve.

Hard Sauce

1 cup powdered sugar

1/4 cup butter

1/4 nutmeg, grated

Beat the butter to a cream and add the sugar gradually. Beat until light and white. Heap this into a small fancy dish, dust the top with grated nutmeg and stand aside to harden.

Fairy Butter

Make a hard sauce, and when very light add the unbeaten white of one egg. Beat with an egg-beater until the mixture will stand alone. Heap it into a fancy dish, and stand it on the ice to harden.

Sauce Sabayon

Yolks four eggs

1 pint milk

1/2 cup sugar

1 teaspoonful vanilla

Put the milk in a double boiler. Beat together the egg yolks and the sugar and when light add a little of the hot milk. Pour back into the double boiler and cook until it coats a knife-blade, being careful not to curdle. Take from the fire, add the vanilla, and stand aside to cool. If this should happen to curdle through mistake or neglect, beat it rapidly with an egg beater or pour it rapidly from one vessel to another.

Fruit Sauce

This is also called Purée of Fruit and is served with boiled or baked puddings or dumplings.

6 large mellow peaches

1/2 cup sugar

1 tablespoonful cornstarch

1 1/2 cups boiling water

Pare and press the peaches through a sieve; moisten the cornstarch in a little cold water; add the boiling water and the sugar. Cook five minutes, take from the fire, and add the peaches. Stand aside to cool. This is usually served warm, not hot.

Apricots, stewed apples, or grated pears may be substituted for the peaches.