Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

gill of milk, and a tablespoonful of arrowroot dissolved in four tablespoonfuls of cold water. Boil for five minutes longer, stirring steadily, add a teaspoonful of vanilla and a dash of cinnamon, and serve. Hard sauce Work two tablespoonfuls of butter and a cupful of powdered sugar to a white cream, then beat in the juice of a lemon and a pinch of nutmeg. Set in a cold place until needed. Canned fruit sauce Heat with additional sugar, one large cupful of any kind of fruit juice or syrup left from canning. If fresh fruit juice is used, more sugar will be needed than for the syrup. About one-half cupful of sugar to each cupful of juice is an average amount. Mix one teaspoonful of cornstarch with the sugar, or wet it with the liquid if syrup is used, also one tablespoonful of butter. Boil all together for five minutes. Meringue sauce Rub to a light cream one-half cupful of butter with one cupful of powdered sugar. When light and almost snow white, add gradually two tablespoonfuls of fruit juice or syrup, and, just before serving, one-fourth of a cupful of boiling water, and the white of an egg beaten to a froth. Lemon sauce Cook for fifteen minutes one cupful of sugar with three tablespoonfuls of boiling water, a half teaspoonful of grated lemon peel, and the strained juice of a lemon. Take from the fire, and pour gradually upon the beaten yolks of three eggs. Set in boiling water and stir until the eggs are “set,” but not until they begin to harden. Caramel sauce Put a cupful of sugar into a saucepan and stir over the fire, until melted and light brown. Add one cupful of boiling water and let it simmer gently for ten minutes. When cool stir in a teaspoonful of vanilla. Jelly sauce Put into a saucepan over the fire one cupful of boiling water, one-half cupful of jelly, two tablespoonfuls of sugar and two tablespoonfuls of butter. When melted stir into it a teaspoonful of cornstarch dissolved in one-half cupful of cold water,