ne cup of sugar, the juice and grated yellow rind of one lemon and two
rounding tablespoons of butter.

~LEMON SAUCE FOR FRITTERS~--Mix four level teaspoons of cornstarch with
one cup of sugar, and stir at once into two cups of boiling water, add
the juice and grated yellow rind of one lemon and cook six minutes, add
three level tablespoons of butter.

~ORANGE SAUCE No. 1~--Mix one and a half tablespoons of cornstarch with
one cup of sugar, and stir it into one pint of boiling water. Let it
cook quickly and stir as it thickens, and after ten minutes add two
tablespoons of butter and one-half cup of orange juice. Cook two minutes
longer then serve.

~ORANGE SAUCE No. 2~--Chip the yellow rind from an orange and squeeze
the juice over it. Let stand half an hour. Stir one-quarter cup of flour
into one cup of sugar and turn into two cups of boiling water. Cook ten
minutes, add a pinch of salt, the orange rind and juice, stir and
strain.

~RASPBERRY SAUCE FOR ICE CREAM~--If you think that a good ice cream is
yet not quite fine enough, pour a raspberry sauce over each portion as
served. Add one-quarter cup of sugar to one cup of raspberry juice
prepared as for jelly-making, and simmer five minutes. Add a rounding
teaspoon of arrow-root made smooth in one tablespoon of cold water, and
cook five minutes. Now add one tablespoon of strained lemon juice and
let boil up once.

~SAUCE FOR CHERRY PUDDING~--Put two cups of cherry juice, or juice and
water, into a saucepan, stir in three level tablespoons of corn starch
and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon
of lemon juice.

~SAUCE FOR BATTER PUDDING~--Beat together in a bowl three rounding
tablespoons of sugar, two level tablespoons of butter and one of flour.
When the mixture is white add one-half cup of boiling water and stir
until all is well melted. Add a little lemon juice and serve.

~SAUCE FOR PUDDINGS~--Beat the whites of three eggs until stiff, add
one-half cup powdered sugar and the grated yellow rind of half a lemon.
Pour on slowly one cup of boiling water, stirring all the time and the
sauce is ready to serve.

~STRAWBERRY SAUCE~--Beat together one-half cupful of butter and a cup of
sugar until white and light. The success of this sauce depends upon the
long beating. Add to the creamed butter and sugar the stiffly whipped
white of an egg and a cupful of strawberries mashed to a pulp.

BEVERAGES

~COCOA WITH