Strawberry Sauce
1/3 cup butter
2/3 cup strawberries
1 cup powdered sugar
White 1 egg
Cream the butter, add sugar gradually, egg beaten until stiff, and strawberries. Beat until fruit is mashed.
Creamy Sauce I
1/4 cup butter
1/2 cup powdered sugar
2 tablespoons milk
2 tablespoons wine
Cream the butter, add sugar gradually, and milk and wine drop by drop. If liquids are added too fast the sauce will have a curdled appearance.
Creamy Sauce II
Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency.
Foamy Sauce I
1/2 cup butter
1 cup powdered sugar
1 egg
2 tablespoons wine
Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.
Foamy Sauce II
Whites 2 eggs
1 cup powdered sugar
1/4 cup hot milk
1 teaspoon vanilla
Beat eggs until stiff, add sugar gradually, and continue beating; add milk and vanilla.
Chocolate Sauce
2 cups milk
1-1/2 tablespoons corn-starch
2 squares Baker's chocolate
4 tablespoons powdered sugar
2 tablespoons hot water
2 eggs
2/3 cup powdered sugar
1 teaspoon vanilla
Scald one and three-fourths cups milk, add corn-starch diluted with remaining milk, and cook eight minutes in
