J?ul) 1/2 cup butter till soft, add Yj. cup liglit brown sugar and beat until very light aiul creamy. Beat the yolks of 2 vgi:^^ and when ready to serve ]nit the bowl or [)an containing the sugar and buttei' over boiling watei- and stir until it is liquid, then adil tlu' eggs, 1/v; teaspoonful mace and '/l- eup fi'uit juice, oi' wint' if you a\)- pr(i\e. and slir until it is thick. Serve at oiu-e aiul stir it before each pouring. ^[ISS "ROPKS. Golden Sauce. This sauce is also served with ice cream, i'ut a ])int of cream in a double boiler; when hot add the yolks of 3 eggs thoroughly beaten with half a cupful of sugar; cook a moment; take from the (ire and add a tablespoonful of gelatine that has been soaking for 15 ndnutes in half a cupful of cold milk. Strain, and when C(dd add the flavoring, which nuiy be the juice and grated rind of an orange✪ Golden Sauce, vanilla 111' any llavoring in I'ommou use. ^Ii;s. IiOi;i:i;. Lemon Sauce. Mix ;> heai)ing teas])oons of coni.-tarcb with 1 cujt of sugar in a sauce]ian ; pour on •-' ( uns (if boilinu' water and stir (luicklv as it thii-kens, and when smonlli set it 104 SUPKRIOK COOK BOOK l){U'k wliere it will inorcly l»ulil>i(' and stir it occasidiially. Add the ^^ratecl rind and juice of 1 Iciuoii and 1 lu'a])t'd tabK'spoon n\' Uiittci-. Add more hot water if too thick, as it thickens in cooling and s^hould be thin enough to i)our easily. Mrs. J. S. Wood. Sauce for Plain Puddings. Beat whites and yolks of ;> eggs s.'parately until very light ; add Vo cup of sugar to each and put in a double boiler and stir constantly until thick: add vanilla, aiul 1 tal)lespoon of Avhi])ped cream if you have it. Mrs. E. L. Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2i/2 squares Baker's chocolate, i/2 ^'^^P i^weet railk, 2 tablespoons butter. Cook in double boiler until perfectly smooth. AIi.'s. WiLLiA.Ai Sedgwick. Chocolate Sauce. This is usually served hot as a sauce for ice eii'aiii. But i ozs. of grated choco- late, 1 cupful of sugar and half a cuj)ful of )nilk over the fire: stir until the sugar is dissolved, and boil until the mixture forms a soft hall when dropped into ice water. Rich Wine Sauce. One cupful of butter, 2 of powdered sugai', jialf a cupful of wine. Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot. a little at a time. Blace the bowl in a basin of hot water and stir for 2 minutes. The sauce should be smooth and fc)amy. ^lltS. J. [.. IJliADFORD. Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'um. pour this mixture slowly over tic liglitly beaten whites of eggs, beating continually. Liquid Pudding Sauce. ✪ Lemon Sauce

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J?ul) 1/2 cup butter till soft, add Yj. cup liglit brown sugar and beat until very light aiul creamy. Beat the yolks of 2 vgi:^^ and when ready to serve ]nit the bowl or [)an containing the sugar and buttei' over boiling watei- and stir until it is liquid, then adil tlu' eggs, 1/v; teaspoonful mace and '/l- eup fi'uit juice, oi' wint' if you a\)- pr(i\e. and slir until it is thick. Serve at oiu-e aiul stir it before each pouring. ^[ISS "ROPKS. Golden Sauce. This sauce is also served with ice cream, i'ut a ])int of cream in a double boiler; when hot add the yolks of 3 eggs thoroughly beaten with half a cupful of sugar; cook a moment; take from the (ire and add a tablespoonful of gelatine that has been soaking for 15 ndnutes in half a cupful of cold milk. Strain, and when C(dd add the flavoring, which nuiy be the juice and grated rind of an orange, vanilla 111' any llavoring in I'ommou use. ^Ii;s. IiOi;i:i;. Lemon Sauce. Mix ;> heai)ing teas])oons of coni.-tarcb with 1 cujt of sugar in a sauce]ian ; pour on •-' ( uns (if boilinu' water and stir (luicklv as it thii-kens, and when smonlli set it 104 SUPKRIOK COOK BOOK l){U'k wliere it will inorcly l»ulil>i(' and stir it occasidiially. Add the ^^ratecl rind and juice of 1 Iciuoii and 1 lu'a])t'd tabK'spoon n\' Uiittci-. Add more hot water if too thick, as it thickens in cooling and s^hould be thin enough to i)our easily. Mrs. J. S. Wood. Sauce for Plain Puddings. Beat whites and yolks of ;> eggs s.'parately until very light ; add Vo cup of sugar to each and put in a double boiler and stir constantly until thick: add vanilla, aiul 1 tal)lespoon of Avhi])ped cream if you have it. Mrs. E. L. Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2i/2 squares Baker's chocolate, i/2 ^'^^P i^weet railk, 2 tablespoons butter. Cook in double boiler until perfectly smooth. AIi.'s. WiLLiA.Ai Sedgwick. Chocolate Sauce. This is usually served hot as a sauce for ice eii'aiii. But i ozs. of grated choco- late, 1 cupful of sugar and half a cuj)ful of )nilk over the fire: stir until the sugar is dissolved, and boil until the mixture forms a soft hall when dropped into ice water. Rich Wine Sauce. One cupful of butter, 2 of powdered sugai', jialf a cupful of wine. Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot. a little at a time. Blace the bowl in a basin of hot water and stir for 2 minutes. The sauce should be smooth and fc)amy. ^lltS. J. [.. IJliADFORD. Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'um. pour this mixture slowly over tic liglitly beaten whites of eggs, beating continually. Liquid Pudding Sauce.

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