Fruit Sauce
1 cup juice of fresh or stewed fruit
1 tea-spoon arrowroot
¹⁄₂ cup powdered sugar
Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes. Strain.
If jam is used, half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required.
Golden Sauce
4 ozs. butter
¹⁄₂ cup powdered sugar
Yolks of 2 eggs
1 table-spoon boiling water
Juice of ¹⁄₂ a lemon
Wine-glass of wine or brandy
Beat sugar and butter together until creamy. Put the bowl in hot water and stir until liquid. Add the well-beaten yolks and hot water, and stir until the mixture thickens. Add lemon juice and wine. Beat well together.
Golden Syrup or Molasses Sauce
1 cup syrup or molasses
Juice of a lemon
1 table-spoon vinegar
1 table-spoon salt butter
Boil altogether for ten minutes. This is a good sauce to serve with plain boiled rice or batter pudding.