23. +Hard Sauce.+-- Stir ¼ pound butter with 8 tablespoonfuls powdered sugar to a cream until it looks white; add by degrees 1 small glass of brandy (and, if liked, a little nutmeg); the yolks of 2 eggs may also be beaten through the sauce.
24. +Hard Sauce (with Cherries).+-- Make a hard sauce with the yolks of 2 eggs and put some nice, ripe cherries (without the pits) into it; stir the whole well together and serve with suet pudding or dumplings. Blackberries, peaches or plums may be used instead of cherries.
25. +Strawberry Sauce.+-- Boil in a saucepan 2 teaspoonfuls cornstarch in 1½ cups water with the rind of 1 lemon; take it from the fire, add 1 cup strawberry juice, a little Rhine wine or claret and sweeten with sugar.
26. +Sauce of Apricots.+-- Boil 3 tablespoonfuls apricot marmalade with 1 tablespoonful butter and ½ cup water 5 minutes; add 2 tablespoonfuls brandy and serve with boiled suet, batter pudding or apple dumplings.
27. +Sauce of Cherries, No. 1.+-- Place in a saucepan 1 cup sugar, 1 cup water and ½ cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.
28. +Sauce of Cherries, No. 2.+-- Remove the pits from ½ pound ripe cherries; put the stones into a mortar and pound them fine; put them, with the cherries, 1 pint water and a piece of cinnamon, in a saucepan; add ¾ cup sugar and boil slowly ½ hour; strain and thicken the sauce with 2 teaspoonfuls cornstarch; boil a minute, add ½ cup claret and serve.
29. +Strawberry Hard Sauce.+-- Stir 2 tablespoonfuls butter to a cream with 1 cup powdered sugar; add the yolks of 2 eggs; beat until very light and stir 1 cup nice, ripe strawberries through it; put the sauce in a glass dish, cover with the beaten whites of 2 eggs and put some nice strawberries on top of the sauce. Any other kind of fruit may be used instead of strawberries. Or stir ½ cup butter with 1 cup powdered sugar to a cream; add the beaten white of 1 egg and 1 cup thoroughly mashed strawberries.
30. +Raspberry Sauce, No. 1.+-- Put in a small saucepan the peel of 1 lemon, a little piece of cinnamon, 1 cup water and 1 spoonful sugar; boil 5 minutes; mix 2 teaspoonfuls cornstarch with some cold water; add it to the contents of saucepan; boil a minute; add 1 cup raspberry juice or syrup and serve either hot or cold.