[35.] Hard Sauce (with Nuts).— Prepare a hard sauce of 1 tablespoonful butter and 5 tablespoonfuls powdered sugar; beat this until white; add by degrees the yolks of 2 eggs; beat the whites of 2 eggs to a stiff froth; add the sauce gradually to the whites; beat constantly with an egg beater; and lastly add 1 cup pounded or ground nuts, almonds, walnuts, hazel or hickory nuts. The nuts may be finely chopped if more convenient. This sauce may be prepared in the same manner with peaches, apricots (peeled and cut into pieces) or preserved pineapple.
[36.] Strawberry Custard Sauce.— Place a small saucepan on the stove with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; stir constantly until it comes to a boil; instantly remove from the fire, flavor with vanilla and set it away to cool; then stir 1 cup strawberries into it; beat the whites of the 2 eggs to a stiff froth and put it on top of the sauce. This sauce is excellent with strawberry shortcake. Note.—Any kind of fruit may be substituted for strawberries.
[37.] Fruit Sauce (not boiled).— Stir 1 cup raspberry juice and 1 of currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold puddings. Or boil 2 teaspoonfuls cornstarch in water for a few minutes; sweeten with sugar; thin it with raspberry, currant or cherry juice; add a little Rhine wine and serve with cold pudding. This sauce is exceedingly nice when made of strawberries with the addition of the juice of 1 orange and a little grated skin.
[38.] Peach Sauce, No. 1.— To be served cold. Pare and cut in halves ½ dozen peaches; stew them in sugar syrup; press them through a sieve; thicken them with a little arrowroot or cornstarch; boil a minute, add a little white wine and serve. Or boil the peaches (after they are peeled and free from the stones) in sugar syrup until tender; then take them out, put in a dish, cut each half into 4 pieces and pour the liquor over them; then serve with tapioca pudding.
[39.] Peach Sauce, No. 2.— Beat 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; beat until very light and creamy; then beat the whites of the 2 eggs to a stiff froth; add the sauce to them by degrees; keep on beating with an egg beater until all is well mixed together and stir 1 cup of fine, cut peaches through it; serve with boiled pudding.
[40.] Sauce of Currants and Raspberries.— Wash ½ pound red currants and raspberries; sprinkle with sugar and let them stand ½ hour; prepare a sauce the same as for Peach Sauce and stir the fruit through it.
[41.] Cream Sauce (with Jelly), No. 1.— Stir 1 cup currant jelly until smooth; add 1 cup rich, sweet cream and beat with an egg beater to a froth; add a little arrack rum or Cognac and serve with cold pudding.
[42.] Cream Sauce (with Jelly), No. 2.— Beat ½ cup fruit jelly and the whites of 2 eggs to a stiff froth and serve with cold pudding.
[43.] Lemon Sauce, No. 1.— Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten egg, the juice and grated rind of ½ lemon, a little nutmeg and 4 tablespoonfuls boiling water; beat the sauce thoroughly for 5 minutes; put in a tin pail and set in saucepan of hot water; stir constantly until very hot, but do not allow it to boil.
[44.] Lemon Custard Sauce.— Place a saucepan with 1 pint milk, 3 whole eggs and 3 tablespoonfuls sugar over the fire and stir until it just comes to the boiling point; quickly remove, pour sauce into a dish, flavor with lemon essence and serve cold with cold pudding.