604.—CINNAMON SAUCE
Use recipe for Lemon Sauce (see No. 613); but omit the lemon flavoring, and add one teaspoon cinnamon and one tablespoon of molasses.
605.—COFFEE SAUCE (Evaporated Milk)
| 1 cup evaporated milk | 1 teaspoon soluble coffee, or |
| ¼ cup sugar | 2 tablespoons clear black coffee |
Place milk on ice for a few hours; beat with a rotary egg beater until stiff, add sugar and flavoring.
606.—CRANBERRY SAUCE (Pudding)
| ¼ cup butter | 2 tablespoons boiling water |
| 1 cup powdered sugar | ½ cup strained cranberry sauce |
Cream butter, add sugar and water gradually and alternately; beat well, and add cranberry sauce. The stiffly beaten white of one egg may be added. Serve with cottage or steamed puddings.
607.—CUSTARD SAUCE
Make the same as Soft Custard (see No. 568).