SAUCES
Chocolate Sauce
| 1 Tablespoonful of Butter | 1 Cupful of Sugar |
| 2 Tablespoonfuls of | 4 Tablespoonfuls of Boil- |
| Cocoa | ing Water |
Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.
Cold Sauce
Cream together one-half cupful of butter and one and one-half cupfuls of sugar. Grate a little nutmeg over the top.
Cranberry Sauce
Pick over and wash one quart of cranberries; cover with cold water and cook until tender. Remove from the fire, rub through a colander and sweeten to taste.
Cream Mustard
| ½ Cupful of Vinegar | ½ Teaspoonful of Salt |
| ½ Cupful of Sweet Cream | 1 Tablespoonful of Mus- |
| 1 Egg | tard |
Put the vinegar on the stove and let it come to a
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