One-half cup of water,
One teaspoon of cinnamon.
Bring to a boil and stir continually and cook for five minutes. Cool and then add one tablespoon of vanilla. Place in a fruit jar and store in a cool place. This sauce is used for puddings, pastries, cakes, ice cream, sundaes and chocolate sodas.
ORANGE SAUCE
Juices of two oranges,
One-quarter cup of sugar,
One tablespoon of cornstarch,
Two tablespoons of water,
Yolks of two eggs.
Dissolve the starch in the water. Add the orange juice and cook until thick, about five minutes. Add sugar and yolks of eggs. Remove from fire. Cool and fold in the beaten white of one egg. Use yolk of egg left over for the mousse.