Molasses Sauce
1 cup molasses
1-1/2 tablespoons butter
2 tablespoons lemon juice or
1 tablespoon vinegar
Boil molasses and butter five minutes; remove from fire and add lemon juice.
Cream Sauce I
3/4 cup thick cream
1/4 cup milk
1/3 cup powdered sugar
1/2 teaspoon vanilla
Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
Cream Sauce II
1 egg
1 cup powdered sugar
1/2 cup thick cream
1/4 cup milk
1/2 teaspoon vanilla
Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.
Yellow Sauce I
2 eggs
1 cup sugar
1 teaspoon vanilla or
1/2 teaspoon vanilla and
1 teaspoon brandy
Beat eggs until very light, add sugar gradually and continue beating; then flavor.
Yellow Sauce II
2 eggs
1 cup powdered sugar
3 tablespoons wine
Beat yolks of eggs until thick, add one-half the sugar gradually; beat whites of eggs until stiff, add gradually remaining sugar; combine mixtures, and add wine.
Orange Sauce
Whites 3 eggs
1 cup powdered sugar
Juice and rind 2 oranges
Juice 1 lemon
Beat whites until stiff, add sugar gradually, and continue beating; add rind and fruit juices.
