Madeira sauce
Put one tablespoonful of butter into a saucepan. Stir into it one tablespoonful of flour and cook for one minute; add one pint of boiling water, stirring all the time until it boils. Next, add one-half cupful of sugar and one tablespoonful of caramel. Let it stand over boiling water for ten minutes and just before serving add one-fourth of a cupful of Madeira wine.
Claret sauce
(Contributed)
Make a syrup by boiling one cupful of sugar and one-third of a cup of water. When cold add one-third of a cupful of claret.
Brandy sauce (liquid)
Work two tablespoonfuls of butter into two cupfuls of powdered sugar, moistening with boiling water. Beat hard for five minutes, and set within a saucepan of water at a hard boil. Stir until scalding hot, add a teaspoonful of cornstarch wet in cold water, cook one minute and pour in a glass of good brandy. Take at once from the fire.
Wine sauce (liquid)
Make as just directed, but using wine in place of brandy.