BRANDY OR WINE SAUCE.  No. 1.

Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boil all together ten minutes.  Remove from the fire and when cool stir into it half of a cupful of brandy or wine.  It should be about as thick as thin syrup.

BRANDY OR WINE SAUCE.  No. 2.

Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water.  Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy.  Place the bowl in hot water and stir till smooth and frothy.

RICH WINE SAUCE.

One cupful of butter, two of powdered sugar, half 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, a teaspoonful of grated nutmeg.  Place the bowl in a basin of hot water and stir for two minutes.  The sauce should be smooth and foamy.

SAUCE FOR PLUM PUDDING. (Superior.)

Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four eggs.  Stir into this one wine-glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milk.  Beat this mixture well; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream.  Be sure and not let it boil.  Delicious.

LIQUID BRANDY SAUCE.

Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let the sauce boil, strain while hot, then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy.  Serve warm.

GRANDMOTHERS SAUCE.

Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg well beaten.  Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time; this will cook the egg smoothly.  It may be served cold or hot.

SUGAR SAUCE.

One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut.  Boil all together until it becomes the consistency of syrup.  Flavor with lemon or vanilla extract.  A tablespoonful of lemon juice is an improvement.  Nice with cottage pudding.

LEMON SAUCE.