FRUIT SAUCE
Place in a saucepan
One cup of crushed fresh fruit,
One cup of brown sugar,
One cup of water.
Cook until the fruit is soft and then cool. Rub through a fine sieve and then add
Three tablespoonfuls cornstarch
dissolved in
Three tablespoons of water.
Bring to a boil and cook for five minutes.
SWEETENED CREAM SAUCE
Place in a saucepan
Two cups of milk,
Four tablespoons of cornstarch.
Dissolve the cornstarch in cold milk and bring to a boil. Cook for five minutes and then add
One-half cup of sugar,
One-half teaspoon of nutmeg,
One well-beaten egg.
Beat to mix.
VANILLA SAUCE
Place in a saucepan
One-half cup of sugar,
One-half cup of white corn syrup,
One-half cup of water,
Two tablespoons of cornstarch.
Stir to dissolve and then bring to a boil and cook three minutes. Now add
One tablespoon of vanilla extract.
LEMON SAUCE
Place in a saucepan
Grated rind of one lemon,
Two cups of water,
Four tablespoons of cornstarch.
Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add
One cup of sugar,
Juice of two lemons.
Beat to thoroughly mix and then serve.
SABOYON SAUCE
Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.
SWEET SPICED BLACKBERRY SAUCE
Place in a saucepan
One cup of well-cleaned blackberries,
One cup of sugar,
One cup of water,
and the following spices tied in a little piece of cheesecloth:
One-half teaspoon nutmeg,
One teaspoon cinnamon,
One-quarter teaspoon allspice.
Cook slowly until the fruit is soft and then rub through a fine sieve and thicken with
Three tablespoons of cornstarch
dissolved in
One-quarter cup of cold water.
Bring to a boil and cook for five minutes, cool and serve.
CHERRY SAUCE
One-half pound of stoned cherries,
One-half cup of sugar,
One cup of water.