Foaming Sauce.—Whip white 1 egg and ½ cup powdered sugar to a stiff froth. Whip separately 1 cup thick cream to a solid froth. Mix lightly together, flavor with 1 tablespoon sherry.
Hard Sauce.—Beat 1 cup sugar and ½ cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed.
Golden Sauce.—Make hard sauce as above without egg whites or flavoring. Beat in gradually the yolks of 2 raw eggs and add flavoring to suit. The color may be accentuated by the addition of a little yellow color-paste.
Hygienic Cream Sauce.-½ pint milk, ½ pint cream, yolk 1 egg, 1 tablespoon buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to boil in thick, well-lined saucepan; add to it buckwheat dissolved in milk, stirring rapidly to prevent lumping; allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoon milk.
Lemon Sauce.—Boil 1 cup sugar and 1 cup water together 15 minutes, then remove; when cooled a little, add ½ teaspoon extract lemon and 1 tablespoon lemon juice.
Molasses Sauce.—Boil together 10 minutes 1 cup molasses, 1 tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple puddings.
Orange Sauce.—To golden sauce made as above add the grated yellow rind and 1 tablespoon of the juice of an orange.
Peach Sauce.—Place peach juice from can in small saucepan; add equal volume of water, little more sugar, and 8 or 10 raisins; boil this 10 minutes, strain, and just before serving add 8 drops extract bitter almonds.
Rexford Sauce.—Dissolve 1 teaspoon corn-starch in little water; add it to 1 cup boiling water, with ⅔ cup brown sugar; boil 10 minutes; remove from fire; add ½ cup cider, scalding hot, 1 large tablespoon good butter, and yolks 2 eggs.
Royal Wine Sauce.—Bring slowly to boiling point ½ pint wine; then add yolks of 4 eggs and 1 cup sugar; whip it on fire until in state of high froth and a little thick; remove and use as directed.