37. +Fruit Sauce (not boiled).+-- Stir 1 cup raspberry juice and 1 of currants with 8 tablespoonfuls sugar for 20 minutes; serve with cold puddings. Or boil 2 teaspoonfuls cornstarch in water for a few minutes; sweeten with sugar; thin it with raspberry, currant or cherry juice; add a little Rhine wine and serve with cold pudding. This sauce is exceedingly nice when made of strawberries with the addition of the juice of 1 orange and a little grated skin.
38. +Peach Sauce, No. 1.+-- To be served cold. Pare and cut in halves ½ dozen peaches; stew them in sugar syrup; press them through a sieve; thicken them with a little arrowroot or cornstarch; boil a minute, add a little white wine and serve. Or boil the peaches (after they are peeled and free from the stones) in sugar syrup until tender; then take them out, put in a dish, cut each half into 4 pieces and pour the liquor over them; then serve with tapioca pudding.
39. +Peach Sauce, No. 2.+-- Beat 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add the yolks of 2 eggs; beat until very light and creamy; then beat the whites of the 2 eggs to a stiff froth; add the sauce to them by degrees; keep on beating with an egg beater until all is well mixed together and stir 1 cup of fine, cut peaches through it; serve with boiled pudding.
40. +Sauce of Currants and Raspberries.+-- Wash ½ pound red currants and raspberries; sprinkle with sugar and let them stand ½ hour; prepare a sauce the same as for Peach Sauce and stir the fruit through it.
41. +Cream Sauce (with Jelly), No. 1.+-- Stir 1 cup currant jelly until smooth; add 1 cup rich, sweet cream and beat with an egg beater to a froth; add a little arrack rum or Cognac and serve with cold pudding.
42. +Cream Sauce (with Jelly), No. 2.+-- Beat ½ cup fruit jelly and the whites of 2 eggs to a stiff froth and serve with cold pudding.
43. +Lemon Sauce, No. 1.+-- Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; add by degrees 1 beaten egg, the juice and grated rind of ½ lemon, a little nutmeg and 4 tablespoonfuls boiling water; beat the sauce thoroughly for 5 minutes; put in a tin pail and set in saucepan of hot water; stir constantly until very hot, but do not allow it to boil.