The new Annie Dennis cook book

'Stir lightly into a pint of whipped cream the stiffly beaten whites of three eggs, two tablespoonfuls of fine sugar and a teaspoonful of lemon or vanilla. Drop this sauce upon a cold platter and arrange the little puddings about it. Vanilla Cream Sauce Two beaten eggs, four tablespoonfuls of granulated sugar, two cupfuls of sweet milk (or one each of milk or water) , butter, size of a hickory nut ; stir over the fire in a double boiler, until as thick as very rich cream. Do not boil. When cold, add a very little vanilla. Use sauce cold. Chocolate Sauce % teacupful cocoa or choco- 1 teaspoonful vanilla late 4 tablespoonfuls hot water 14 teacupful sugar Mix thoroughly and melt over a hot oven. When thoroughly melted, add vanilla and hot water. Stir and cook until thick. Whipped Cream Sauce For any pudding, take one cupful of sweet cream, whites of three eggs, three tablespoonfuls of powdered sugar. Have the cream previously set on the ice to get chilled ; whip the cream then, and return to a cool place. Beat the whites to a stiff foam, add the sugar, then the whipped cream, beating all together. This is very nice for fruit puddings or to serve with cake. Sunshine Sauce Moisten one tablespoonful of corn starch in a little cold water. Then pour in a pint of boiling water. Add half a cupful of sugar. Beat one egg until very light. Then pour over it gradually this hot com starch, stirring all the while. Beat for just a minute. Add one teaspoonful of butter and dessertspoonful of vanilla. Custard Sauce One and a half cupfuls of sugar, two tablespoonfuls of butter, the yolk of one egg, mixed with a level tablespoonful of flour and one of water. Cream Sauce for Sponge Cake One heaping tablespoonful of butter, one and onehalf teacupfuls of sugar, one of port wine, one of sweet cream, and half a teacupful of hot water. Put the sugar in a boiler, moisten with the water, and let come to a boil. Have the cream ice cold and whipped to a stiff froth with a syllabub churn, removing the cream to another vessel as it forms. When the sugar boils, remove from the fire, and stir slowly into the cream, beating constantly. Serve with hot sponge cake. A Hard Sauce for Plum Pudding Stir to a cream one cupful of pulverized sugar, and add the juice of a lemon, or a couple of teaspoonfuls of vanilla, and a little grated nutmeg. Smooth into a mould with a broad-bladed knife, and set away to keep cool until the pudding is ready to serve. Strawberry Sauce SV2 tablespoonfuls butter 1 egg (white) V2 cupful sugar 1 cupful mashed berries Cream the butter and sugar. Add the stiffly beaten white of egg and beat until sugar is well dissolved. When ready to serve, add the berries. Use a cake and use the sauce and all as a pudding. Caramel Place a cupful of sugar, either brown or white, in an iron pan with a tablespoonf ul of water and let it remain until it melts and becomes of a rich dark brown hue. Then add a teacupf ul of boiling water and let it simmer for ten minutes ; when cool, bottle for use. Egg Sauce Beat three eggs (leaving out one white), until light, adding two teacupfuls of sugar, and one cupful of cream. After beating all well together, add one cupful of boiling butter. Foam Sauce