Raspberry Sauce

1 1/2 cups raspberry juice.

2 tablespoons cornstarch.

1 1/2 tablespoons water.

Heat the juice from canned berries and add the cornstarch moistened with the water, stirring meanwhile. When thickened, cook 15 to 20 minutes, in a double boiler. If the fruit juice is not sufficiently sweetened, add sugar.

Lemon Sauce

1 pint boiling water 1 cup sugar.

1 lemon (juice and rind) 3 tablespoons flour.

2 tablespoons butter.

Braid the flour with cold water and add to the boiling water. Cook 20 minutes in a double boiler. Cream the butter and sugar and add the lemon juice. Pour the hot liquid over this, stir and cool.

Lemon Cream Sauce

2 cups powdered sugar 1/2 cup butter 4 egg yolks 1 cup milk.

1/3 Cup lemon juice.

Cream the butter and sugar, add the well beaten egg yolks and milk and cook in a double boiler until thick, then add the lemon juice.

Hard Sauce

Vs cup butter.

1 cup powdered sugar.

1/2 teaspoon flavoring or 14 teaspoon nutmeg.

Cream the butter, add the sugar and continue beating until smooth and creamy. Add flavoring and stir again. Put in serving dish and place near ice.

Custard Sauce

2 cups milk l egg.

Vs cup sugar.

1 tablespoon cornstarch.

1/2 teaspoon vanilla.

Heat the milk in a double boiler, and add to the cornstarch and sugar. Cook until thickened, then add slowly the beaten egg, first adding some of the hot mixture to it. Cook, stirring constantly until the spoon dipped in it is coated with the custard.

Orange Sauce

1 cup orange juice 1/2 cup lemon juice 1 cup sugar.

1/4 cup butter 2 eggs.

1/4 cup hot water.

Cream the butter and sugar; add the beaten eggs. Stir in gradually the hot water. Add the orange juice and the lemon juice. Turn into a double boiler and cook until thickened. Remove from the fire and cool as quickly as possible.

Golden Sauce

1 cup sugar 1/2 cup butter 1 egg.

1/4 cup boiling water 1/2 teaspoon nutmeg Rind of 1/2 lemon.

Beat the egg, add the sugar and the butter. Turn in the boiling water, slowly stirring meanwhile. Put to cook in a double boiler and stir until it thickens. Remove from the fire. Add the grated lemon rind and the nutmeg.

Cocoanut Sauce

1 pint milk.

1/2 cup shredded cocoanut.

1 1/2 tablespoons cornstarch 1/4 cup sugar.

1 egg white.

Braid the cornstarch with a little of the cold milk. Steep the cocoanut in the remainder of the milk in a double boiler for one-half hour. Strain out the cocoanut, add the sugar, heat to boiling and stir in the braided cornstarch. When thickened pour the hot sauce over the stiffly beaten egg white, beating continuously.

How To Whip Cream

1 pint whipping cream.

1 1/2 tablespoons sugar.

1/2 teaspoon flavoring.

Chill the cream by placing in the inner portion of a double boiler and surround with chipped ice to which a little salt has been added. By chilling the cream a lighter cream may be used than otherwise. When thoroughly chilled add the sugar and flavoring. Beat with a dover egg-beater until light and foamy. Remove the foamy portion. Place in a strainer over a receptacle and allow to drain. Repeat this process until all the cream has been used up.

Whipped cream is one of the most easily digested forms of fat.

Meltose Dressing

1 cup Meltose (malt honey) 1 egg white.

Beat the egg white to a stiff froth. In the meantime heat the meltose, but do not boil. Pour this over the beaten egg white, beating meanwhile. Continue beating until the mixture becomes white. Flavor with wintergreen, vanilla or orange.

Mock Whipped Cream

1 cup milk.

1 teaspoon flour.

2 tablespoons sugar 1/2 teaspoon vanilla.

2 egg whites.

Mix the flour, sugar and salt and a little cold milk together. Pour over this the hot milk and cook until thickened, then pour over the stiffly beaten egg whites. Beat for a minute or two, then cool and flavor with vanilla.

Vanilla Sauce

3 tablespoons flour 3 tablespoons butter.

2 cups water 1/2 cup sugar.

1 teaspoon vanilla.

Mix the sugar and flour together. Add the boiling water slowly, stirring meanwhile. Cook 20 minutes, stirring frequently. Add the butter just before taking from the stove. Cool and add vanilla.

Maple Sauce

1 cup maple syrup 1 cup water.

1 tablespoon cornstarch.

2 tablespoons butter.

Moisten the cornstarch with a little of the cold water. Heat the remainder of the water and the syrup to boiling, stir in the braided cornstarch and cook 5 to 10 minutes. Add the butter and serve hot as a dressing on hot puddings.