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.

Bring to a boil and then cook slowly until the cherries are soft. Now
add two tablespoons of cornstarch, dissolved in one-half cup of cold
water. Bring to a boil and then cook for five minutes. Cool and use.

PUDDING SAUCE

One-half cup of white syrup,