Sauce of Currants and Raspberries

Wash ½ pound red currants and raspberries; sprinkle with sugar and let them stand ½ hour; prepare a sauce the same as for Peach Sauce and stir the fruit through it.

Peach Sauce

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.

Peach Sauce

To be served cold. Pare and cut in halves ½ 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.

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.

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.

Hard Sauce (with Nuts)

Prepare a hard sauce of 1 tablespoonful butter and 5 tablespoonfuls powdered sugar; beat this until white; add by degrees the yolks of 2 eggs; beat the whites of 2 eggs to a stiff froth; add the sauce gradually to the whites; beat constantly with an egg beater; and lastly add 1 cup pounded or ground nuts, almonds, walnuts, hazel or hickory 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.

Nut Sauce

Stir 1 tablespoonful butter with 5 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs and a few spoonfuls of water; put it in a tin pail; set in a vessel of hot water; stir until hot; remove the sauce from the fire, add ½ cup fine, minced almonds and flavor with vanilla. Fine, chopped, stoned raisins may be used instead of almonds.

Sauce of Dried Cherries

Wash 1 pound dried cherries; put them into a mortar and pound fine; place them in a saucepan with 3 or 4 cups water over the fire; add a few zwiebacks, a piece of cinnamon and boil 1 hour; strain through a sieve, add a little claret and lemon juice and sweeten with sugar.

Raspberry Sauce

Set a saucepan on the stove with 1½ cups raspberry juice, ½ cup water, the juice and peel of 1 lemon, sugar to taste, 1 teaspoonful cornstarch and the yolks of 3 eggs; beat constantly with an egg beater until it comes to a boil; quickly remove it from the fire; beat for a few minutes longer; beat the whites of the 3 eggs to a stiff froth and stir them into the sauce.

Raspberry Sauce

Put in a small saucepan the peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; add it to the contents of saucepan; boil a minute; add 1 cup raspberry juice or syrup and serve either hot or cold.

Strawberry Hard Sauce

Stir 2 tablespoonfuls butter to a cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until very light and stir 1 cup nice, ripe strawberries through it; put the sauce in a glass dish, cover with the beaten whites of 2 eggs and put some nice strawberries on top of the sauce. Any other kind of fruit may be used instead of strawberries. Or stir ½ cup butter with 1 cup powdered sugar to a cream; add the beaten white of 1 egg and 1 cup thoroughly mashed strawberries.

Sauce of Cherries

Remove the pits from ½ pound ripe cherries; put the stones into a mortar and pound them fine; put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan; add ¾ cup sugar and boil slowly ½ hour; strain and thicken the sauce with 2 teaspoonfuls cornstarch; boil a minute, add ½ cup claret and serve.

Sauce of Cherries

Place in a saucepan 1 cup sugar, 1 cup water and ½ cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.

Sauce of Apricots

Boil 3 tablespoonfuls apricot marmalade with 1 tablespoonful butter and ½ cup
water 5 minutes; add 2 tablespoonfuls brandy and serve with boiled suet, batter pudding or apple dumplings.

Strawberry Sauce

Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1
lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.

Punch Sauce

Place a small vessel on the stove with 1 cup of rum, 2 tablespoonfuls powdered sugar,
the grated rind of ½ an orange and 1 teaspoonful vanilla essence; let it remain over the fire until the liquor catches a light flame; put on the lid for 1 minute; then remove it from the fire, add the juice of 1 orange and serve hot. This sauce is usually poured over the pudding.

Butter Sauce

In a small saucepan mix 1 tablespoonful flour with a little cold water; add by degrees 1 cup of boiling water, stirring constantly; set the saucepan over the fire, add 1 heaping tablespoonful butter in small pieces; continue stirring and boil for a few minutes.

Madeira Sauce

Mix 1 tablespoonful flour with 1½ spoonfuls butter; add 1½ cups boiling water;
boil 3 minutes, stirring constantly; remove from the fire, add ½ cup Madeira and 3 tablespoonfuls sugar.

Madeira Sauce

Set a small saucepan on the stove with the yolks of 3 eggs, 1 cup Madeira and 2
tablespoonfuls sugar; stir until it comes to a boil; then remove from fire and add by degrees 4 tablespoonfuls sweet cream, stirring constantly, and serve.

Bishop Sauce

Boil 2 ounces of sago in 2 cups water, with 1 tablespoonful fine minced or ground bitter almonds, a piece of cinnamon and the peel of 1 lemon; when sago is done strain it through a sieve, add 1½ cups claret, ¼ pound sugar and 1 teaspoonful of bishop essence.

Claret Sauce

Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls
sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste.