Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat eggs and gradually add sugar until a smooth creamy consistency. Just before serving add whipped cream.
FRUIT SAUCE Mrs. May F. Kenfield
For steamed or baked puddings: One-half cup of butter and one and one-half cups of powdered sugar; cream together and add yolk of one egg. Then to this add a cupful of crushed strawberries or any fruit in season.
HARD SAUCE Mrs. W. D. Hurlbut
Four tablespoonfuls butter; eight of powdered sugar; frothed white of one egg; half a glass of wine. Cream butter and sugar together; add wine, then white of the egg. Set in a cool place to harden. Grate nutmeg over top.
GRAPE SAUCE
Remove the pulps of the grapes from the skins, boil the pulp until the seeds can be separated, strain through a collander, add the skins, and boil five minutes, after which add two-thirds the amount in sugar. Boil twenty minutes, stirring constantly.
STRAWBERRY SAUCE
One-half cup butter; one cup sugar; then add one cup crushed strawberries. This can be made only in strawberry season.