To the white of 1 egg beaten stiff add gradually ¾ c powdered sugar; then add yolks of egg and beat until thick and rather a lemon color, a few grains of salt and ¾ c cream beaten stiff and 1 tsp vanilla.
¾ c sugar, ¼ c water, 2 tsp butter, 1 tbp lemon juice.
Make a syrup by boiling sugar and water 5 min; remove from fire; add butter and lemon juice.
1 c cream, ¾ c powdered sugar, ¾ c evaporated milk, few grains salt.
Combine evaporated milk and cream; chill and whip until stiff; add sugar and salt; keep in refrigerator until ready to serve.
½ pt powdered sugar, ½ gill milk, 2 eggs, flavoring.
Put milk into db; when hot add yolks of eggs beaten well with sugar; cook as custard; take off and add flavoring when cool; just before serving mix well-beaten whites lightly with sauce.
1 c sugar, 1 c water, 1 tbp lemon juice, 1 tbp maple flavoring, 1 tsp corn starch.
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with little cold water, lemon juice and maple flavoring; boil 3 min; serve hot.
1 oz unsweetened chocolate, 2 tbp butter, ½ c boiling water, ½ c sugar, ½ tsp vanilla extract.
Melt chocolate in top of db; add butter, and when mixed, pour water on slowly, stirring constantly; add sugar; bring to boiling point; boil 5 min without stirring; add vanilla and few grains salt; serve hot.
⅓ c butter, 1 c sugar, yolks 3 eggs, ⅓ c boiling water, 1 tsp vanilla.
Cream butter; add sugar and egg yolks beaten slightly; add water; cook in db until thickened; remove from fire and add vanilla.
½ c butter, 1 c sugar, 2 eggs, 2 tbp wine, ½ tsp vanilla, ¼ c boiling water.
Cream butter; add sugar; beat 15 min; add eggs, beat to a froth; just before serving stir in hot water, beat to a foam; add vanilla and wine.
1 tbp corn starch, 1 c boiling water, ⅛ tsp salt, ¾ c sugar, 1 egg, flavoring.
Mix corn starch with little cold water and cook until clear in boiling water; add salt; beat sugar and egg together until very light; pour hot starch on slowly; add flavoring and serve.
Brown 1 c sugar and dissolve in ½ c hot water. This makes a nice sauce for waffles also.
One large tbp butter beaten to a cream; add gradually 1½ c powdered sugar and beaten white 1 egg; beat till very light; just before serving add 1 pt mashed strawberries.
1 pt milk scalded, yolks 4 eggs, 2 tbp sugar, ⅛ tsp salt; cook over hot water till it will cover the spoon; strain, cool and flavor; is improved for some dessert by having sugar browned as for Caramel Sauce.
¼ lb maple sugar, ½ c water, boiled together till it will spin; whisk boiling hot into beaten whites of 2 eggs, ½ c thick cream and a little lemon juice to taste.
1 qt cranberries, 1½ c water, 2 c sugar.
Cook cranberries and water till berries are tender; then rub through sieve to keep back skins and seeds, return to fire; add sugar and cook only until it is melted; chill and serve. Skins may be left in sauce if desired.
½ c sugar, 1 c water, 3 tbp grated chocolate, ½ c milk, 2 tbp corn starch, 1 inch stick cinnamon.
Boil sugar and water together to a syrup; pour this over chocolate and return to saucepan with cinnamon; cook 10 min; moisten corn starch with milk; stir into boiling syrup; cook 5 min longer; remove cinnamon before serving.
1 c powdered sugar, lemon juice, ⅓ c butter, nutmeg.
Cream butter and sugar; beat in lemon juice; place in mould; set on ice; serve when cold, grating a little nutmeg over it; this is made more delicate by adding the well-beaten whites of 2 eggs before setting away to harden.
1 c boiling water, ½ c jelly, ½ c cold water, 2 tbp sugar, 2 tsp corn starch.
Melt sugar and jelly in boiling water; stir into it corn starch dissolved in cold water; let it come to boiling point; serve hot.
2 c sugar, 2 c boiling water, 2 tsp corn starch, 2 eggs, 2 lemons, 1 tbp butter.
Beat eggs, sugar, butter and corn starch together; pour over them boiling water; stirring constantly; strain and cook over boiling water until thick; remove from fire; add juice and grated rind of lemons.
1 c water, 1 c sugar, 4 tbp butter, 1 tsp flour.
Melt sugar in water over slow fire; remove scum; add butter mixed well with flour; boil 5 min; serve with boiled puddings.
2 eggs, yolks, 1 c sugar, 3 tbp boiling water, lemon juice, nutmeg.
Beat eggs and sugar until creamy; set bowl into a kettle of boiling water and beat steadily while pouring in boiling water; when thick and foamy, remove from fire; add juice of 1 lemon, and grate nutmeg on top of sauce; the juice of an orange and half the grated rind may be used instead of lemon juice and nutmeg.
4 tbp lemon juice, 1½ c brown sugar, 1 tbp corn starch, 3 c water, ½ tsp cinnamon, 1 tbp cold water, 2 c raisins.
Cook together raisins, sugar, water, lemon juice and cinnamon for 20 min; then add corn starch, which has been mixed with the cold water and stir until it thickens and is clear; serve hot.