e eggs until light, stir in two cups of sweet
milk, and when the sugar is melted, stir all into the saucepan and
continue stirring until the sugar is dissolved and the sauce is somewhat
thickened; then remove from the fire, add one teaspoon of vanilla
essence, put in a bowl and put the stiffly-beaten whites of eggs on top.
Serve with puddings, cakes or fritters.

CHOCOLATE SAUCE, No. 1

Dissolve one-half pound chocolate in one cup of water and sugar to
taste, boil somewhat thick and flavor with vanilla.

CHOCOLATE SAUCE, No. 2

Scald two cups of milk, add two tablespoons of cornstarch diluted with
one-half cup of cold milk, and cook ten minutes over boiling water. Melt
three squares of chocolate over hot water, add three tablespoons of
sugar and three tablespoons of hot water; stir until smooth, then add to
cooked mixture. Beat the whites of three eggs until stiff, add
three-fourths of a cup of powdered sugar; add the yolks and stir into
cooked mixture; cool and add vanilla.

FOAM SAUCE

Cream one-quarter cup of butter with one cup of powdered sugar, until
very light. Add separately the unbeaten whites of two eggs, stirring
briskly and beat again. Add one teaspoon of vanilla and one-half cup of
hot water. Pour in sauceboat, and place boat in a pan of boiling water
on stove, until it becomes frothy then serve immediately.

FRUIT SAUCES

Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
occasionally.

When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.

Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.

Blackberries, strawberries or raspberries, make a nice sauce.

HARD SAUCE

Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
Flavor with grated lemon peel or essence of lemon. Make into any shape
desired and serve.

JELLY SAUCE

Take thin jelly, add one cup boiling water and brandy or wine (one-half
cup), add a little more sugar and thicken with one teaspoon cornstarch
dissolved in a little cold water. The beaten white of egg may be added.

KIRSCH SAUCE

Put o