ckory nuts. The nuts may
be finely chopped if more convenient. This sauce may be prepared in
the same manner with peaches, apricots (peeled and cut into pieces)
or preserved pineapple.

36. +Strawberry Custard Sauce.+-- Place a small saucepan on the stove
with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar;
stir constantly until it comes to a boil; instantly remove from the
fire, flavor with vanilla and set it away to cool; then stir 1 cup
strawberries into it; beat the whites of the 2 eggs to a stiff froth
and put it on top of the sauce. This sauce is excellent with
strawberry shortcake. NOTE.--Any kind of fruit may be substituted
for strawberries.

37. +Fruit Sauce (not boiled).+-- Stir 1 cup raspberry juice and 1 of
currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold
puddings. Or boil 2 teaspoonfuls cornstarch in water for a few
minutes; sweeten with sugar; thin it with raspberry, currant or
cherry juice; add a little Rhine wine and serve with cold pudding.
This sauce is exceedingly nice when made of strawberries with the
addition of the juice of 1 orange and a little grated skin.

38. +Peach Sauce, No. 1.+-- To be served cold. Pare and cut in halves
1/2 dozen peaches; stew them in sugar syrup; press them through a
sieve; thicken them with a little arrowroot or cornstarch; boil a
minute, add a little white wine and serve. Or boil the peaches
(after they are peeled and free from the stones) in sugar syrup
until tender; then take them out, put in a dish, cut each half into
4 pieces and pour the liquor over them; then serve with tapioca
pudding.

39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4
tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs;
beat until very light and creamy; then beat the whites of the 2 eggs
to a stiff froth; add the sauce to them by degrees; keep on beating
with an egg beater until all is well mixed together and stir 1 cup
of fine, cut peaches through it; serve with boiled pudding.

40. +Sauce of Currants and Raspberries.+-- Wash 1/2 pound red currants
and raspberries; sprinkle with sugar and let them stand 1/2 hour;
prepare a sauce the same as for Peach Sauce and stir the fruit
through it.

41. +Cream Sauce (with Jelly), No. 1.+-- Stir 1 cup currant jelly
until smooth; add 1 cup rich, sweet cream and beat with an egg
beater to a froth; add a little arrack rum or Cognac and serve with
cold pudding.

42. +Cream Sauce (with Jelly)