FRUIT SAUCE.

Put a cupful of granulated sugar in a saucepan,
pour over it two and a half cupfuls of boiling water,
let it boil a few minutes, then add two heaping table-
spoonfuls of butter, two even teaspoonfuls of corn-
starch rubbed to a paste with a little cold water, then
add a cupful of canned fruit or a glass of any kind of
fruit or jelly liked and the juice of a lemon. Press
through a fine sieve and serve with fritters or pud-
dings.

FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure
juice of the fruit desired and the juice of either a half

or whole lemon.

ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a tea-
spoonful of flour and the grated rind of one orange
together until light, add a pint of boiling milk and
stir over the fire until thick, taking care that it does
not curdle, remove from the fire and add a liqueur
glass of curagoa, and beat until light and foaming.

BANANA SAUCE.

Rub two bananas through a fine sieve. Put half
a cup of granulated sugar in a saucepan with one cup
of boiling water, add the banana pulp to it, let it
come to a boil, and skim if necessary. Rub a heaping
tablespoonful of butter with half a tablespoonful of
flour, stir into it a little of the liquid, and then add to
that in the saucepan; add the juice and grated rind of
half a lemon, and it is ready to serve.

Tags: soup recipes, cooking light recipes, restaurant recipes, free recipes, special recipes