One cup butter, 2 cups sugar beaten to a Cream, add 2 eggs beaten very light. Stir in 4 tablespoons boiling water and flavor to taste. Instead of water one may use syrup left over from canned fruits.
Two dessertspoons flour, 3 dessertspoons sugar, a small piece of butter, a little salt. Mix sugar, flour and butter with 2 spoons cold water and add 1 pint boiling water. Flavor to taste.
One tablespoon of butter, 1/2 pint sugar, grated peel and juice of one lemon, 1/2 pint water, boil, cool a little and stir in yolk and white of a well beaten egg.
To 1 teacup brown sugar, 1 dessertspoon flour, rubbed smoothly together. Over this pour a little boiling water, stirring. When boiled add a large lump of butter, teaspoon of vinegar and nutmeg.
One cup sugar, 1/2 cup butter, 2 eggs, 1/2 lemon. Rub butter and sugar to a Cream, add eggs and beat very light. Put the same in a cup over the boiling tea kettle and stir often. Just before serving add grated rind and juice of lemon.
For apple dumplings use more sugar.
One large cup of sugar, nearly half a cup of butter, 1 egg, 1 lemon, all the juice and half the grated peel, 3 tablespoonfuls boiling water, Cream the butter and sugar and beat in the egg, beaten very light, add the lemon; beat hard ten minutes and add one spoonful of the water at a time. Put in tin pail and set within the uncovered top of the tea kettle, which you must keep boiling until the steam heats the sauce very hot-but not to boil. Stir constantly.
Take 1 cup of sugar and \ cup butter, and when it is creamed stir it into boiling lemonade, made of 1 lemon and 1/2 pint of water.
One teacup of sugar, 2/3 teacup of butter, 1 teaspoon flour. Beat together till smooth, then place on the fire and stir in rapidly 3 gills of boiling water. Season with nutmeg, or to suit the taste.
The beaten whites of 2 eggs, 1 cup of sugar, 1 cup of Cream, beaten to a stiff froth. Flavor to taste.
One-half cup of butter, beaten to a Cream, 1/2 cup of pulverized sugar, 1 spoonful of hot water; beat well. Add grated nutmeg on top.