STRAWBERRY SAUCE
Make a hard sauce as directed above; add the whipped white of one egg and a cupful of strawberries mashed to a pulp. Any fruit-pulp may be added in the same way and makes a good sauce for fruit puddings.
COCOANUT SAUCE
Make a hard sauce as directed above; add the yolks of two eggs; when it is very light and creamy add the whipped whites and a cupful of grated cocoanut.
COLD JELLY SAUCE
Stir a half glassful of grape, currant, or any jelly until smooth; then beat into it lightly the whipped whites of two eggs. Serve with any light pudding or with jelly.
[423-*] If unsweetened chocolate is used, add about three more tablespoonfuls of sugar or to taste, and a teaspoonful of vanilla.
[447-*] This sauce should be smooth and of the consistency of heavy cream. If it is to be used with ice-cream, omit the cream or milk and make it of the right consistency with water. See also page [435].—M. R.