FRUIT SYRUP SAUCE—One cup fruit syrup, one-half cup sugar, one teaspoon butter. Use the syrup from apricots, peaches, cherries, quinces or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the cornstarch with the sugar, add the syrup and boil all together five minutes. Add the butter last.

LEMON SAUCE—Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stirring constantly. Add the lemon rind and juice and one teaspoon of butter.

LEMON SAUCE—Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter. If this is too thick add more hot water as it thickens in cooling, and you want it thin enough to pour easily.

LEMON SAUCE—Mix three tablespoons of cornstarch with one cup of cold water and turn on one cup of boiling water. Boil ten minutes, then add one cup of sugar, the juice and grated yellow rind of one lemon and two rounding tablespoons of butter.

LEMON SAUCE FOR FRITTERS—Mix four level teaspoons of cornstarch with one cup of sugar, and stir at once into two cups of boiling water, add the juice and grated yellow rind of one lemon and cook six minutes, add three level tablespoons of butter.

ORANGE SAUCE No. 1—Mix one and a half tablespoons of cornstarch with one cup of sugar, and stir it into one pint of boiling water. Let it cook quickly and stir as it thickens, and after ten minutes add two tablespoons of butter and one-half cup of orange juice. Cook two minutes longer then serve.

ORANGE SAUCE No. 2—Chip the yellow rind from an orange and squeeze the juice over it. Let stand half an hour. Stir one-quarter cup of flour into one cup of sugar and turn into two cups of boiling water. Cook ten minutes, add a pinch of salt, the orange rind and juice, stir and strain.

RASPBERRY SAUCE FOR ICE CREAM—If you think that a good ice cream is yet not quite fine enough, pour a raspberry sauce over each portion as served. Add one-quarter cup of sugar to one cup of raspberry juice prepared as for jelly-making, and simmer five minutes. Add a rounding teaspoon of arrow-root made smooth in one tablespoon of cold water, and cook five minutes. Now add one tablespoon of strained lemon juice and let boil up once.

SAUCE FOR CHERRY PUDDING—Put two cups of cherry juice, or juice and water, into a saucepan, stir in three level tablespoons of corn starch and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon of lemon juice.

SAUCE FOR BATTER PUDDING—Beat together in a bowl three rounding tablespoons of sugar, two level tablespoons of butter and one of flour. When the mixture is white add one-half cup of boiling water and stir until all is well melted. Add a little lemon juice and serve.

SAUCE FOR PUDDINGS—Beat the whites of three eggs until stiff, add one-half cup powdered sugar and the grated yellow rind of half a lemon. Pour on slowly one cup of boiling water, stirring all the time and the sauce is ready to serve.

STRAWBERRY SAUCE—Beat together one-half cupful of butter and a cup of sugar until white and light. The success of this sauce depends upon the long beating. Add to the creamed butter and sugar the stiffly whipped white of an egg and a cupful of strawberries mashed to a pulp.