One teacup of sugar; two-thirds of a cup of butter; one teaspoonful of flour; beat smooth; place over the fire, and stir in three gills of boiling water; flavor. — Mrs. James Newton.
Beat the whites of three eggs to a stiff froth; add half a cup of powdered sugar, and flavor with one tablespoonful of cranberry juice or vanilla. — Mrs. H. H. Gridley.
Four large tablespoonsful of sugar; two large tablespoonsful of butter; one large tablespoonful of flour; stir to a cream; add the beaten white of an egg; stir in swiftly one gill of boiling water; lemon or vanilla. — Miss Agnes Allyn.
Large coffee cup of powdered sugar; one-fourth of a pound of butter; beat together until very light; then add one well beaten egg, and do not beat much after the egg is in; stir in essence to taste; take off the teakettle cover, set the sauce in and let it melt until as thick as cream. — Mrs. Moses Newton.
SUET PUDDING SAUCE.
Cream, butter and sugar; thicken one pint of milk with one tablespoonful of corn starch; mix well together and flavor. — Mrs. H.H. Gridley
SAUCE FOR PUDDING.
One and a half cups of sugar; one and a half cups of butter; three eggs beaten light; heat together and flavor to taste. — Cora Fairchild.
EGG SAUCE FOR PUDDINGS.
One coffee cup of sugar; one or two eggs; beat well; one half cup of boiling milk stirred in; flavor to taste. — Mrs. A. W. Draper.