BUTTERSCOTCH SAUCE

1/3 cup light brown sugar | 2 tbsp. butter or
+ cup white corn syrup margarine
1/8 tsp. salt 4 cup light cream

In a small saucepan combine the above ingredients. Bring to
a boil, stirring; reduce heat; simmer 10 minutes, or until
thickened. Stir in 4 tsp. vanilla. Serve warm.

BRANDY SAUCE

+ cup butter 1 cup icing sugar
2 egg yolks 2 egg whites
cup cream 2 tbsp. brandy or rum

Cream butter, add sugar and brandy or rum slowly, then well
beaten egg yolks. Cream and cook over hot water until it
thickens as a custard. Then fold in beaten egg whites and
serve over pudding.

Mr. G. Leedham

FLUFFY HARD SAUCE

1/3 cup butter or margarine 3 tsp. rum extract
1 cup confectioner's sugar z cup whipping cream

Combine butter or margarine with the sugar; beat until
fluffy. Add rum extract. Fold in whipping cream which has
been whipped until stiff. Chill.

QUICK MUSTARD SAUCE

4 tbsp. prepared mustard + tsp. paprika
1 cup thick cream zt tsp. curry powder
% tsp. salt

Stir mustard into cream, Add salt, paprika and curry
powder, Stir over low heat. Do not permit to boil.