Work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks of two eggs and a cupful of rich cream, to which a pinch of soda has been added. Cook altogether, stirring constantly in a double boiler, until like thick cream and very smooth; add a generous wineglassful of sherry, and serve. This is a delicious pudding sauce.
Chocolate sauce
Boil together a half cupful of sugar and a cupful of water for five minutes; stir in four tablespoonfuls of chocolate dissolved in a gill of milk, and a tablespoonful of arrowroot dissolved in four tablespoonfuls of cold water. Boil for five minutes longer, stirring steadily, add a teaspoonful of vanilla and a dash of cinnamon, and serve.
Hard sauce
Work two tablespoonfuls of butter and a cupful of powdered sugar to a white cream, then beat in the juice of a lemon and a pinch of nutmeg. Set in a cold place until needed.
Canned fruit sauce
Heat with additional sugar, one large cupful of any kind of fruit juice or syrup left from canning. If fresh fruit juice is used, more sugar will be needed than for the syrup. About one-half cupful of sugar to each cupful of juice is an average amount. Mix one teaspoonful of cornstarch with the sugar, or wet it with the liquid if syrup is used, also one tablespoonful of butter. Boil all together for five minutes.
Meringue sauce
Rub to a light cream one-half cupful of butter with one cupful of powdered sugar. When light and almost snow white, add gradually two tablespoonfuls of fruit juice or syrup, and, just before serving, one-fourth of a cupful of boiling water, and the white of an egg beaten to a froth.