``` Try these old favorites for new triumphs. SAUCES DESSERT FOR STEAMED PUDDINGS, SHORTCAKE, FRESH-FROM-THE-OVEN CAKES Best Sauce ½ cup sifted confectioners' sugar ½ cup soft butter ½ cup whipping cream Beat sugar and butter until smooth and creamy. Whip cream and heat with the sugar-butter mixture. Boil until foamy. Serve immediately. Makes 2 cups. Almond Cream Sauce Delicious served over chilled fruits or steamed puddings. Make Cream Filling (p. 177)—except use only 3 tbsp. almond flavoring. Cool. Fold in ½ cup whipping cream, whipped. Makes 2 cups. Old-fashioned Strawberry Sauce Serve over ice cream, custard, warm cake, pancakes or waffles. Wash, drain and hull 2 cups strawberries. Place 1 cup berries in saucepan and cover with ½ cup sugar. Add another layer of berries and ½ cup sugar. Cover and let stand at room temperature overnight. Remove cover. Place over direct heat and bring to boil. Simmer gently 16 min, stirring occasionally. Pour into a bowl or pint jar. Cover and let stand at room temperature 24 hr. Store in refrigerator. Makes about 2 cups. Golden Sauce ¼ cup butter ¼ cup brown sugar (packed) ½ tsp. salt 2 tbsp. lemon juice ½ tsp. nutmeg Melt butter, brown sugar and salt. Gradually beat in cream. Blend in lemon juice and nutmeg. Put in serving dish and chill about 1 hr. Makes 1 cup. Old-fashioned Lemon Sauce Combine in saucepan ½ cup butter, 1 cup sugar, ¼ cup water, 1 egg, well beaten, 3 tbsp. lemon juice (1 lemon) and grated rind of 1 lemon. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Makes 1¼ cups. Satin Sauce Beat 1 egg and 1 tbsp. water in saucepan until foamy. Stir in ½ cup sugar and ⅛ tsp. salt. Cook over low heat 1 min., stirring constantly. Remove from heat and stir in 2 tbsp. lemon juice and 1 tsp. vanilla. Serve hot. Makes 1¼ cups. Clear Orange Sauce Mrs. J. King Ross, of Northridge, California, makes this delicious sauce often. "When you live in California," she says, "you find yourself using oranges in some way at every meal." 1 cup sugar ½ tsp. salt 2 tbsp. cornstarch 1 cup orange juice ½ cup lemon juice ½ cup boiling water 1 tbsp. butter 1 tsp. each grated orange and lemon rind Mix sugar, salt and cornstarch in saucepan. Stir in orange juice, lemon juice and water. Boil 1 min., stirring constantly. Remove from heat. Stir in butter and rind. Serve hot on Cottage Pudding (p. 228) or warm cake. Makes 2 cups. Hard Sauce Beat ½ cup soft butter in small mixer bowl at high speed until very creamy, fluffy and light in color, 5 min. Gradually beat in 1 cup sifted confectioners’ sugar. Stir in ½ tsp. vanilla or rum flavoring. Chill about 1 hr. Makes ¾ cup. Creamy Sauce! “New Years” Rich and smooth; some like it even better than Hard Sauce with steamed puddings. Beat 1 egg until foamy. Blend in ⅓ cup butter, melted, 1½ cups sifted confectioners' sugar and 1 tsp. vanilla. Fold in 1 cup whipping cream, whipped stiff. Makes 2¼ cups. ------------------ 393 ------------------ ```