OLD STYLE SAUCE.

One pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste.  Beat hard and long until the sauce is very light.  This is delicious with cold “Brown Betty”—­a form of cold farina—­cornstarch, blanc mange and the like.

PLAIN COLD, HARD SAUCE.

Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste.  This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff.

CUSTARD SAUCE.

One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.

Heat the milk to boiling; add by degrees the beaten eggs and sugar, put in the flavoring and set within a pan of boiling water; stir until it begins to thicken; then take it off and stir in the brandy or wine gradually; set, until wanted, within a pan of boiling water.

MILK SAUCE.

Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps.  Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt.  Mix together half a pint of milk, one egg and the flour; stir this into the butter and add a dash of nutmeg, or any flavor; heat until near the boiling point and serve.  Very nice in place of cold cream.

MILK OR CREAM SAUCE.

Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly.

FRUIT SAUCE.

Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water.  Boil all together slowly, removing the scum as fast as it rises; then strain through a sieve.  This is very good served with dumplings or apple puddings.

JELLY SAUCE.

Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine; add it to the jelly and let it come to a boil.  Set it in a dish of hot water to keep it warm until time to serve; stir occasionally.  Any fruit jelly can be used.

COMMON SWEET SAUCE.

Into a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water); add a cupful of sugar and a tablespoonful of vinegar.  Cook well for three minutes.  Take from the fire and add a piece of butter as large as a small egg; when cool, flavor with a tablespoonful of vanilla or lemon extract.