til
very light and stir 1 cup nice, ripe strawberries through it; put
the sauce in a glass dish, cover with the beaten whites of 2 eggs
and put some nice strawberries on top of the sauce. Any other kind
of fruit may be used instead of strawberries. Or stir 1/2 cup butter
with 1 cup powdered sugar to a cream; add the beaten white of 1 egg
and 1 cup thoroughly mashed strawberries.

30. +Raspberry Sauce, No. 1.+-- Put in a small saucepan the peel of 1
lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar;
boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water;
add it to the contents of saucepan; boil a minute; add 1 cup
raspberry juice or syrup and serve either hot or cold.

31. +Raspberry Sauce, No. 2.+-- Set a saucepan on the stove with 1-1/2
cups raspberry juice, 1/2 cup water, the juice and peel of 1 lemon,
sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs;
beat constantly with an egg beater until it comes to a boil; quickly
remove it from the fire; beat for a few minutes longer; beat the
whites of the 3 eggs to a stiff froth and stir them into the sauce.

32. +Huckleberry Sauce.+-- Put the huckleberries with a little water
in a saucepan over the fire; boil slowly for 1/2 hour; then strain
through a sieve, sweeten with sugar and thicken with a little
cornstarch; add a few tablespoonfuls port wine or a little lemon
juice and claret; serve cold.

33. +Sauce of Dried Cherries.+-- Wash 1 pound dried cherries; put
them into a mortar and pound fine; place them in a saucepan with 3
or 4 cups water over the fire; add a few zwiebacks, a piece of
cinnamon and boil 1 hour; strain through a sieve, add a little
claret and lemon juice and sweeten with sugar.

34. +Nut Sauce.+-- Stir 1 tablespoonful butter with 5 tablespoonfuls
powdered sugar to a cream; add the yolks of 2 eggs and a few
spoonfuls of water; put it in a tin pail; set in a vessel of hot
water; stir until hot; remove the sauce from the fire, add 1/2 cup
fine, minced almonds and flavor with vanilla. Fine, chopped, stoned
raisins may be used instead of almonds.

35. +Hard Sauce (with Nuts).+-- Prepare a hard sauce of 1
tablespoonful butter and 5 tablespoonfuls powdered sugar; beat this
until white; add by degrees the yolks of 2 eggs; beat the whites of
2 eggs to a stiff froth; add the sauce gradually to the whites; beat
constantly with an egg beater; and lastly add 1 cup pounded or
ground nuts, almonds, walnuts, hazel or hi