Cream the butter and add the sugar gradually. Add the milk and flavoring, drop by drop, to prevent separation. Beat until fluffy and smooth. Chill and serve.

CHOCOLATE SAUCE

Heat the milk and in it melt the chocolate. Mix the sugar and flour and stir into the mixture rapidly to prevent the formation of lumps. Cook until the sauce thickens, add the butter, and cook for a few minutes longer. Add the vanilla and serve either hot or cold, as desired.

FRUIT SAUCE

Heat the fruit juice, which may be any left-over fruit juice. Mix the sugar and corn starch, add to the hot fruit juice, and cook until the corn starch thickens, stirring constantly to prevent the formation of lumps. Add the lemon juice. Remove from the heat and, if the sauce is desired to be more acid, add lemon juice to suit the taste.

APRICOT SAUCE

Prepare apricot pulp by forcing cooked apricots through a sieve. Whip the cream and fold the apricot pulp into it. Add pulverized sugar to suit the taste.