FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of
a cup of butter, and add to it two tablespoonfuls of
wine or fruit juice, or in winter fruit syrup. If the
latter, use only three-quarters of a cup of sugar. At
serving time add a quarter of a cup of boiling water,
stir well, then add the white of an egg beaten to a
stiff froth. Beat until the sauce foams.

HARD SAUCE.

Cream one tablespoonful of butter, stir in four
tablespoonfuls of po wdered sugar and beat until very
light, then add a teaspoonful of boiling water and
beat again. Flavor to suit taste.

SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with
two tablespoonfuls of butter to a cream, and add the
well-beaten yolks of two eggs, set the bowl in a pan
of hot water on the stove and stir until thick, add a
glass of sherry, stir well and it is ready to serve.

VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten
with two tablespoonfuls of granulated sugar. While
the milk is coming to the boiling point beat the yolks
of four eggs until light and creamy, add the hot milk
to the eggs, stirring briskly, then turn it into the boil-
er, stirring rapidly until it thickens, remove from the
fire, turn into a bowl, flavor with vanilla extract and
serve very cold.

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