awberry fromage, cover with the same cake or
fingers, and set on ice. When ready to serve, turn the charlotte on
to a dish, remove the paper, and serve with cream, which should be
sweetened with sugar and flavored with vanilla, or serve plain
without the cream. In place of strawberry fromage any other kind of
fromage may be used.

SAUCES.

+Bismarck Sauce.+-- Stir the yolk of 2 eggs with 1 cup of powdered
sugar to a cream, add slowly 1/2 cup of Rhine wine, beat the white to
a stiff froth, add the sauce slowly to the white while beating
constantly, add last 1/2 cupful whipped cream. In place of Rhine wine
sherry wine may be taken.

+Transparent Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a
small saucepan with 1/4 cup cold water, add 1 cupful boiling water and
the thin peel of 1/2 lemon; set the saucepan over the fire, stir and
boil a few minutes, then remove, add 2 tablespoonfuls lemon juice
and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce
a few spoonfuls of strawberry or raspberry syrup or juice may be
added.

+Orange Sauce.+-- Stir the yolks of 3 eggs with 1 cupful powdered
sugar to a cream, add slowly 1 cupful orange juice and 3
tablespoonfuls lemon juice; beat the whites to a stiff froth, add
slowly while beating constantly the orange mixture to the whites;
serve either with hot or cold puddings.

+Cream Sauce.+-- Stir the yolks of 2 eggs with 1/2 cupful powdered
sugar to a cream, add 1/2 cupful orange juice and 1 tablespoonful
lemon juice; beat the whites to a stiff froth, add the orange
mixture slowly to the whites while beating constantly; add last 1
cupful whipped cream. In place of orange juice any kind of fruit
juice may be taken, or jelly may be dissolved in hot water and used
the same way.

+Fruit Sauce.+-- Mix 1 teaspoonful cornstarch in a small saucepan
with 1/2 gill of cold water, add while stirring constantly 1 cupful
boiling water, the thin peel of 1/2 lemon; place the saucepan over the
fire and boil a few minutes; remove from fire, add 3/4 cupful fruit
syrup, either of raspberry, strawberry, apricot, or cherries, and 1
tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white
wine, and serve with souffle and light delicate puddings. It may
also be served cold with puddings. In place of fruit syrup,
strawberry or cherry marmalade may be taken, or apple or currant
jelly.

+Raspberry Sauce.+-- Mix 1 heaping teaspoonful cornstarch in a small
saucepan w