Make a sirup of sugar and water, and thicken with cornstarch. Take from the fire, cool, add orange juice, juice of lemon, and orange pulp. Serve ice cold.
Vanilla Sauce.
1 cupful sugar, 1 cupful water, 1 apple, Pinch cinnamon, teaspoonful McIlhenny's Mexi can Vanilla, teaspoonful arrowroot, 1 cupful whipped cream.
Mix the sugar and water, and put over the fire. Peel and core the ap ple, slice, cut into dice, and put at once in the hot sirup. Sitnmer gen tly until soft. Take out, thicken the sirup with arrowroot, cook five min utes, strain, add whipped cream.
Egg Sauce.
3 eggs, 1 cupful sugar, 1 teaspoonful McIlhenny's Meld can Vanilla.
Separate the eggs and beat the yolks till thick and lemon-colored, adding the sugar gradually. Whip the eggs to a stiff froth, blend with the yolks, flavor with the vanilla, and serve ico cold.
Whipped-Cream Sauce.
1 cupful double cream, cupful powdered sugar, White 1 egg, 1 teaspoonful McIlhenny's Meid can Vanilla.
Beat the cream till perfectly stiff, adding the sugar gradually. Blend in the white of egg beaten to a froth, flavor with the vanilla, and serve cold.
jelly Sauce.
Yolks 3 eggs, cupful powdered sugar, 2 cupfuls hot milk, 1 tablespoonful gelatin, 1 teaspoonful McIlhenny's Meld can Vanilla.
Beat the yolks of eggs till very thick, adding the sugar gradually, pour over it the milk, cook to a creamy custard, then add the gela tin dissolved in little cold water, and flavor with vanilla.
Pistachio Sauce.
1 cupful sugar, 1 tablespoonful cornstarch, 9 cupfuls boiling water, 1 teaspoonful pistachio, cupful chopped pistachio nuts.
Boil the sugar and water together five minutes, thicken with cornstarch dissolved in cold water, flavor with pistachio, and stir in the nuts, and chill. If desired, this sauce may be served hot with a hot pudding.
Creamy Sauce.
1 teaspoonful butt,er, 9 cupfuls powdered sugar, 1 egg, cupful thick cream, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Rub to a cream butter, sugar, and egg, add cream and vanilla. If it should separate, set it over hot water and stir until smooth again. Keep on ice till wanted.
Plain Hot Sauce.
9 cupfuls water, 1 cupful sugar, 1 tablespoonful cornstarch, 1 teaspoonful butter, 1 lemon.
Boil sugar, and water, stir in corn starch, wet with water, butter, 1 lump of sugar well rubbed on lemon rind, or any flavoring preferred. Care must be taken to cook corn starch well or it will taste raw.