Jelly sauce
Put into a saucepan over the fire one cupful of boiling water, one-half cupful of jelly, two tablespoonfuls of sugar and two tablespoonfuls of butter. When melted stir into it a teaspoonful of cornstarch dissolved in one-half cupful of cold water, and let it come to a boil. Keep warm over hot water until ready to use.
Foamy sauce
To the beaten whites of two eggs add one cupful of sugar. Beat thoroughly and add one cupful of boiling milk. When cool add one teaspoonful of vanilla.
Maraschino sauce
Put into a saucepan three-fourths of a cupful of boiling water and one-third of a cupful of sugar. Add one-fourth of a cupful of Maraschino cherries cut in halves, one-half cupful of Maraschino syrup and one-half tablespoonful of butter. When this comes to a boil, stir in slowly two teaspoonfuls of cornstarch dissolved in a little cold water. Boil for five minutes.
Vanilla sauce
Add one well-beaten egg to one-half pint of milk. Sweeten to taste. Pour the mixture into a double boiler and cook over water until it begins to thicken; take from the fire and add one teaspoonful of vanilla. Serve hot.
Apricot sauce
(Contributed)
Rub three-fourths of a cupful of apricots through a sieve. Whip three-fourths of a cupful of heavy cream, sweetened and flavored. When stiff and dry, add the apricot pulp.
Plain whipped cream
(Contributed)
Add to one cupful of “double” cream, one-half cupful of powdered sugar, and one teaspoonful of lemon or vanilla. Put in a bowl and set in a larger bowl of cracked ice. Chill the whip, for everything must be very cold; whip until stiff and dry, then add the beaten white of one egg.
Strawberry sauce
Boil together for ten minutes three-fourths of a cupful of sugar and one-half cupful of water. Run through a vegetable press one pint of strawberries, and when the syrup is cool, add the strawberry pulp and one-half teaspoonful of vanilla.
Madeira sauce
Put one tablespoonful of butter into a saucepan. Stir into it one tablespoonful of flour and cook for one minute; add one pint of boiling water, stirring all the time until it boils. Next, add one-half cupful of sugar and one tablespoonful of caramel. Let it stand over boiling water for ten minutes and just before serving add one-fourth of a cupful of Madeira wine.
Claret sauce
(Contributed)
Make a syrup by boiling one cupful of sugar and one-third of a cup of water. When cold add one-third of a cupful of claret.
Brandy sauce (liquid)
Work two tablespoonfuls of butter into two cupfuls of powdered sugar, moistening with boiling water. Beat hard for five minutes, and set within a saucepan of water at a hard boil. Stir until scalding hot, add a teaspoonful of cornstarch wet in cold water, cook one minute and pour in a glass of good brandy. Take at once from the fire.
Wine sauce (liquid)
Make as just directed, but using wine in place of brandy.