Caramel Sauce.—Put one-half cupful of sugar over the fire in a clean, smooth saucepan and stir until it becomes a light brown color. Pour in a half cupful of boiling water, simmer ten minutes, add a tablespoonful of butter and serve with pudding or fritters.
Cornstarch Pudding Sauce.—Beat together one tablespoonful cornstarch, two tablespoonfuls of butter and a half cupful of brown sugar. Set on the stove until heated, then turn in hot water a little at a time and cook until consistency required. Add four tablespoonfuls of grape or apple jelly with spices or other flavoring to taste, and serve hot.
Cream Sauce.—Mix together two tablespoonfuls each of cornstarch and sugar. Add one beaten egg and cook in double boiler until thickened. Add a tablespoonful of butter and flavoring to taste.
Cream Sauce à la Hotel Astor.—Beat together one cupful each sugar and butter until perfectly blended. Add cream until mixture is like thick cream, dust with nutmeg or mace and serve.
Delicious Fruit Sauce for Plum Pudding.—Boil together one cupful of water and two of sugar for ten minutes. Thicken slightly with three level teaspoonfuls arrow root or two teaspoonfuls corn starch mixed with a little cold water, simmer five minutes, then add a half cupful candied cherries, cut in halves and a few pistache nuts quartered. Flavor with nutmeg or vanilla as preferred.
Hard Sauce for Plum Pudding.—Beat one cupful of butter to a cream. Add sugar gradually, two cupfuls in all, beating until very light. Add the whites of two eggs beaten to a stiff dry foam. Arrange on a flat glass dish and grate a little nutmeg over it.
Molasses Sauce.—To make molasses sauce, which is an excellent accompaniment to a plain rice or apple pudding, mix together one cupful of molasses, a tablespoonful of vinegar or the juice of one lemon, a saltspoonful of salt and a tablespoonful of butter. Boil ten minutes.