1 glass of jelly, or ¹⁄₂ pint grape juice ³⁄₄ cup boiling water Sugar to taste
Cut the jelly into small pieces, add the water, and bring the mixture to a boil. Let it stand in a cooker for one-half hour or more, or leave it on the stove till melted. If very sour jelly is used, some sugar may be required to make it sweet enough. With grape juice about one-half cupful of sugar may be used. The sugar and water should be brought to a boil, the grape juice added, and the sauce immediately set aside to cool.
¹⁄₄ cup butter 1 cup sugar Yolks of two eggs 2 tablespoons brandy ¹⁄₂ cup milk or cream Whites of 2 eggs
Warm the butter to soften, but not melt it; add the sugar gradually, and rub the two together; add the beaten yolks and, when mixed, the brandy and the milk or cream. Heat the sauce over warm water in a cooker-pail until it registers 160 degrees Fahrenheit, stirring it constantly. Cover it, and set the pail into a cooker for twenty minutes. When it is nearly ready, beat the whites of eggs stiff and pour the hot sauce over them, beating it until it is smooth. Serve immediately.
2 tablespoons butter 1 tablespoon flour 1 cup boiling water ¹⁄₄ cup sugar 1 teaspoon vanilla
Rub together the butter and flour in a saucepan, add the water and cook until it thickens. Add the sugar, and, when dissolved, the vanilla. Serve hot.
Make it in the same way as vanilla sauce, substituting brown sugar for white, and using one-eighth teaspoonful of grated nutmeg in place of the vanilla.
1 tablespoon butter 1 cup soft, stale breadcrumbs ¹⁄₄ teaspoon salt Few grains pepper
Use bread that is at least one day old, and not sufficiently stale to be hard. Grate the bread, or crumble it in the fingers; or cut it into one-inch slices, and these into quarters, and rub two quarters together. If any large pieces break off, crumble them fine with the fingers. If bread is being crumbled for scalloped dishes, it should be carefully done; if for stuffing, bread puddings, and such uses where it becomes moistened and softened it may be cut into very thin slices, then across into strips and small dice one-eighth inch in size. Mix the seasoning with the crumbs, then add them to the melted butter. When first mixed a few crumbs absorb all of the butter, but if lightly stirred with a fork for several minutes they will become evenly buttered. If richer crumbs are needed, the quantity of butter may be doubled.