HARD SAUCE. Beat 1 cup sugar and *4 cup butter to white cream; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed. CKEAM SAUCE. Bring 2-3 pint cream slowly to boil ; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 egg3 in bowl ; add 1 teaspoon extract vanilla and use. CUSTAEJ) SAUCE. One pint milk, yolks 4 eggs, % cup sugar. Set over fire and stir until thick. STRAWBERRY SAUCE. Cream % cup of butter with 1 cup of powdered sugar and 1 egg yolk. Beat in gradually 1 cup of crushed fruit (straw- SAUCES 105 berries, raspberries, peaches or cherries may be used✪ Strawberry Sauce) and serve at once. Jam or preserved fruit may be substituted when fresh fruit is not obtainable. This sauce is good with almost any plain pudding. — Mrs. D. H. Mangum. LEMON SAUCE. Boil together for 5 minutes ^ cup of sugar and 1 cup water, add 1 tablespoon corn starch dissolved in 3 tablespoons of cold water; stir until thickened and cook for 5 minutes longer. Take from the fire, add the juice of 1 lemon and 2 tablespoons of butter and stir until thoroughly blended. SAUCE FOE SPONGE CAKE. Whites of 3 eggs well beaten, 1 cup of sugar,✪ Lemon Sauce V^ cup melted butter added while hot. Flavor with wine. — Mrs. J. C. Kit- trell. HOT CHOCOLATE SAUCE. One cup boiling water, pinch salt, 1 square chocolate, ^ cup sugar. Cook all together slowly until it is the consist- ency of maple syrup, or thicker if desired. Just before serv- ing, add 1 teaspoonful of vanilla✪ Hot Chocolate Sauce. This will keep indefi- nitely, and can be reheated. — Miss Laurine Dorsey. NOG SAUCE. Beat white of 1 egg until stiff, add yolk and beat again. Mix y% cup milk, and % cup of cream, sweeten with 4 table- spoons powdered sugar, stir until sugar is dissolved, and add gradually to the egg. Mix thoroughly, flavor with a tea- spoon vanilla and 2 tablespoons of sherry✪ Nog Sauce, and it is ready to serve. DRAWN BUTTEE. One-third cup butter, 3 tablespoons flour, % teaspoon salt, Ys teaspoon pepper, V/2 cups hot water✪ Drawn Butter. Melt half the butter; add flour mixed with seasoning and 106 SAUCES then hot water gradually. Boil 5 minutes and add remaining butter in small pieces. Good over asparagus or boiled celery. — Mrs. C. 0. Fountain. CURRANT JELLY SAUCE. This sauce, by the way, is delightful for roast venison or mutton. Cook together in a small saucepan 1 tablespoonful of ibutter and 1 teaspoonf ul of onion. At the end of 5 min- utes add 1 teaspoonful of flour and stir until smooth. Grad- ually add 1 gill of stock, stirring all the time. When the sauce boils up add a V2 teaspoonful of salt, a Vs teaspoonful of pepper, a teaspoonful of vinegar, a small bay leaf, a clove and a tablespoonful of currant jelly✪ Currant Jelly Sauce. Simmer 5 minutes, strain and serve hot. CHOCOLATE SAUCE. One cup water, 1 cup white sugar, ^4 pound chocolate. Cook until thick, and remove from fire. Add a pinch of salt and 1 teaspoonful of vanilla. Serve hot or cold. — Mrs. Andrew Harris. CAKES Cakes are of two general classes. First, cakes with short- ening; second, cakes without shortening (sponge-cakes). If you wish to prevent citron, raisins or currants from sinking to the bottom of your cake, have them well warmed in oven before adding them to the batter. CAKES WITH SHORTENING.

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HARD SAUCE. Beat 1 cup sugar and *4 cup butter to white cream; add tablespoon brandy and teaspoon extract nutmeg; put on ice until needed. CKEAM SAUCE. Bring 2-3 pint cream slowly to boil ; set in stewpan boiling water; when it reaches boiling point add sugar, then pour slowly on whipped whites of 2 egg3 in bowl ; add 1 teaspoon extract vanilla and use. CUSTAEJ) SAUCE. One pint milk, yolks 4 eggs, % cup sugar. Set over fire and stir until thick. STRAWBERRY SAUCE. Cream % cup of butter with 1 cup of powdered sugar and 1 egg yolk. Beat in gradually 1 cup of crushed fruit (straw- SAUCES 105 berries, raspberries, peaches or cherries may be used) and serve at once. Jam or preserved fruit may be substituted when fresh fruit is not obtainable. This sauce is good with almost any plain pudding. — Mrs. D. H. Mangum. LEMON SAUCE. Boil together for 5 minutes ^ cup of sugar and 1 cup water, add 1 tablespoon corn starch dissolved in 3 tablespoons of cold water; stir until thickened and cook for 5 minutes longer. Take from the fire, add the juice of 1 lemon and 2 tablespoons of butter and stir until thoroughly blended. SAUCE FOE SPONGE CAKE. Whites of 3 eggs well beaten, 1 cup of sugar, V^ cup melted butter added while hot. Flavor with wine. — Mrs. J. C. Kit- trell. HOT CHOCOLATE SAUCE. One cup boiling water, pinch salt, 1 square chocolate, ^ cup sugar. Cook all together slowly until it is the consist- ency of maple syrup, or thicker if desired. Just before serv- ing, add 1 teaspoonful of vanilla. This will keep indefi- nitely, and can be reheated. — Miss Laurine Dorsey. NOG SAUCE. Beat white of 1 egg until stiff, add yolk and beat again. Mix y% cup milk, and % cup of cream, sweeten with 4 table- spoons powdered sugar, stir until sugar is dissolved, and add gradually to the egg. Mix thoroughly, flavor with a tea- spoon vanilla and 2 tablespoons of sherry, and it is ready to serve. DRAWN BUTTEE. One-third cup butter, 3 tablespoons flour, % teaspoon salt, Ys teaspoon pepper, V/2 cups hot water. Melt half the butter; add flour mixed with seasoning and 106 SAUCES then hot water gradually. Boil 5 minutes and add remaining butter in small pieces. Good over asparagus or boiled celery. — Mrs. C. 0. Fountain. CURRANT JELLY SAUCE. This sauce, by the way, is delightful for roast venison or mutton. Cook together in a small saucepan 1 tablespoonful of ibutter and 1 teaspoonf ul of onion. At the end of 5 min- utes add 1 teaspoonful of flour and stir until smooth. Grad- ually add 1 gill of stock, stirring all the time. When the sauce boils up add a V2 teaspoonful of salt, a Vs teaspoonful of pepper, a teaspoonful of vinegar, a small bay leaf, a clove and a tablespoonful of currant jelly. Simmer 5 minutes, strain and serve hot. CHOCOLATE SAUCE. One cup water, 1 cup white sugar, ^4 pound chocolate. Cook until thick, and remove from fire. Add a pinch of salt and 1 teaspoonful of vanilla. Serve hot or cold. — Mrs. Andrew Harris. CAKES Cakes are of two general classes. First, cakes with short- ening; second, cakes without shortening (sponge-cakes). If you wish to prevent citron, raisins or currants from sinking to the bottom of your cake, have them well warmed in oven before adding them to the batter. CAKES WITH SHORTENING.

The Henderson cook book