Cocoanut Sauce.

To above sweet white sauce add when cooking, 2 ozs. cocoanut cream. Stir
till dissolved. A little dessicated cocoanut will do, but the cream is much
handier and nicer, as one has the rich cocoanut flavour without the tough
fibre.


Almond Sauce.

1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz.
almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2
teaspoonfuls lemon juice.

Beat butter and sugar to a cream. (It should be quite light and frothy.)
Add water and lemon juice by a drop or two at a time while beating. It
should look like clotted cream. Sprinkle the almonds over. Excellent with
pudding or stewed fruit.


Lemon Sauce.

Make a teaspoonful cornflour smooth in saucepan with a little cold water.
Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar. Let boil
a minute or two. If flavour of rind is liked, grate that in. Add a little
Carmine to colour.