one cup of boiling water, add the banana pulp to it,
let it come to a boil, and skim if necessary. Rub a heaping
tablespoonful of butter with half a tablespoonful of flour, stir into it
a little of the liquid, and then add to that in the saucepan; add the
juice and grated rind of half a lemon, and it is ready to serve.

FOAMING SAUCE.

Beat to a cream a cup of sugar and a quarter of a cup of butter, and add
to it two tablespoonfuls of wine or fruit juice, or in winter fruit
syrup. If the latter, use only three-quarters of a cup of sugar. At
serving time add a quarter of a cup of boiling water, stir well, then
add the white of an egg beaten to a stiff froth. Beat until the sauce
foams.

HARD SAUCE.

Cream one tablespoonful of butter, stir in four tablespoonfuls of
powdered sugar and beat until very light, then add a teaspoonful of
boiling water and beat again. Flavor to suit taste.

SOUTHERN SAUCE.

Beat four tablespoonfuls of brown sugar with two tablespoonfuls of
butter to a cream, and add the well-beaten yolks of two eggs, set the
bowl in a pan of hot water on the stove and stir until thick, add a
glass of sherry, stir well and it is ready to serve.

VANILLA SAUCE.

Put a pint of rich milk in a double boiler, sweeten with two
tablespoonfuls of granulated sugar. While the milk is coming to the
boiling point beat the yolks of four eggs until light and creamy, add
the hot milk to the eggs, stirring briskly, then turn it into the
boiler, stirring rapidly until it thickens, remove from the fire, turn
into a bowl, flavor with vanilla extract and serve very cold.

SAUCE FOR NOODLE PUDDING.

Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one
teaspoonful of potato flour, half a cup of water, the rind of half and
the juice of one lemon. Beat quickly over hot water until the sauce
thickens, then serve at once.

MAPLE SYRUP SAUCE.

Half a pound of maple sugar dissolved in half a cup of cream, or rich
milk. If the latter is used add a teaspoonful of butter.

Savory Sauces.

In making sauces great care should be taken to have the saucepans
scrupulously clean and only granite-ware or porcelain-lined saucepans
should be used, especially where there is any acid as in tomatoes or
pickles. Never use an iron spider except for browning butter and flour
together as they will not brown in a saucepan.

VEGETABLE STOCK FOR SAUCES.

Take any kinds of vegetables convenient, such