Bismarck Sauce. Stir the yolk of 2 eggs with 1 cup of powdered sugar to a cream, add slowly 1/2 cup of Rhine wine, beat the white to a stiff froth, add the sauce slowly to the white while beating constantly, add last 1/2 cupful whipped cream. In place of Rhine wine sherry wine may be taken.

Transparent Sauce. Mix 1 heaping teaspoonful cornstarch in a small saucepan with 1/4 cup cold water, add 1 cupful boiling water and the thin peel of 1/2 lemon; set the saucepan over the fire, stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon juice and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added.

Orange Sauce. Stir the yolks of 3 eggs with 1 cupful powdered sugar to a cream, add slowly 1 cupful orange juice and 3 tablespoonfuls lemon juice; beat the whites to a stiff froth, add slowly while beating constantly the orange mixture to the whites; serve either with hot or cold puddings.

Cream Sauce. Stir the yolks of 2 eggs with 1/2 cupful powdered sugar to a cream, add 1/2 cupful orange juice and 1 tablespoonful lemon juice; beat the whites to a stiff froth, add the orange mixture slowly to the whites while beating constantly; add last 1 cupful whipped cream. In place of orange juice any kind of fruit juice may be taken, or jelly may be dissolved in hot water and used the same way.

Fruit Sauce. Mix 1 teaspoonful cornstarch in a small saucepan with 1/2 gill of cold water, add while stirring constantly 1 cupful boiling water, the thin peel of 1/2 lemon; place the saucepan over the fire and boil a few minutes; remove from fire, add 3/4 cupful fruit syrup, either of raspberry, strawberry, apricot, or cherries, and 1 tablespoonful lemon juice; if handy, add 2 or 3 tablespoonfuls white wine, and serve with souffle and light delicate puddings. It may also be served cold with puddings. In place of fruit syrup, strawberry or cherry marmalade may be taken, or apple or currant jelly.

Raspberry Sauce. Mix 1 heaping teaspoonful cornstarch in a small saucepan with a little cold water; add slowly while stirring constantly 1 cupful boiling water, a small piece of cinnamon, and the thin peel of 1/2 lemon; place the saucepan over the fire, cook a few minutes, then remove, add 1 cupful fresh raspberry juice, 1/2 cupful sugar, and 1 tablespoonful lemon juice; if liked and handy, a little Rhine wine or white wine may be added; serve either hot or cold. If raspberry syrup is used, omit the sugar.

Cream Cakes Glasse. Boil 1/2 pint milk with 2 ounces butter, add 4 ounces flour, stir until it forms into a smooth paste and loosens itself from the bottom and sides of the saucepan, transfer the paste to a dish, and when nearly cold add the yolks of 4 eggs, and last the beaten whites; drop this mixture (by tablespoonfuls) on to buttered tins, not too close together, brush them over with the beaten egg, and bake to a fine golden color and well done. When done and cold, cut the cakes open on the side and fill them with vanilla cream, N; half the quantity of cream will be sufficient. Place the cakes on a sieve, boil 1 cup of sugar with 1/2 cup water till the sugar begins to turn light brown (caramel), instantly remove, and pour it over the cakes.