CREAMY SAUCE
Cream two tablespoonfuls butter; beat in by degrees one-half cup powdered sugar, two tablespoonfuls each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat until sauce looks creamy, but is not hot enough to melt the butter.
BRANDY SAUCE
Melt one rounding tablespoonful butter. Add three level tablespoonfuls corn starch, ½ tablespoonful Gold Medal Flour, few grains salt. When well blended, add one pint hot water gradually, stirring constantly, and cook five or six minutes. Then add three-fourths of a cup of brown sugar, cook a minute, add one teaspoonful vanilla extract and one tablespoonful brandy. Remove from fire, add one rounding tablespoonful butter, and beat until very smooth. Strain if necessary. Serve with steamed puddings.
ORANGE SAUCE
Mix one teaspoonful corn starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn starch and sugar and cook till clear.
WINE SAUCE
Three-quarters pint water, one cup sugar, one small teaspoonful corn starch, one teaspoonful of extract lemon and cinnamon, one-half gill of wine. Boil water, add corn starch, dissolved, and the sugar; boil fifteen minutes, strain; when about to serve, add extracts and wine.
CARAMEL SAUCE
Put ⅓ cup sugar in a spider, stir over the fire until melted and light brown; add very gradually ½ cup of boiling water and simmer 10 minutes; or, melt sugar in sauce pan, add 1 pint cream and set over hot water until the caramel liquifies.