SAUCES AND WHIPPED CREAM

13. SAUCES.--Many cold desserts may be served without any
accompaniments, but very often they are much improved by the addition of
a sauce of some kind. For instance, when a custard or a blanc mange is
very thick and heavy, it can be made more agreeable to the taste if it
is served with a sauce of some description. Several recipes for sauces
that may be used with any cold dessert in need of an accompaniment are
here given, so that the housewife will not be at a loss when she desires
to serve a sauce with a dessert she has made.

14. The sauce to use depends on the dessert that it is to accompany. The
custard sauce here given could be used, for example, with plain
corn-starch mixtures that do not contain eggs or with other desserts of
this nature. It is also very satisfactory with chocolate or rather
highly flavored desserts. On the other hand, the chocolate sauce may be
served with custard mixtures or desserts that require additional flavor.
The fruit sauce, in which may be utilized any left-over juice from
canned or stewed fruit, may be served with any dessert with which it
seems to blend well.

CUSTARD SAUCE

1 c. milk
2 Tb. sugar
1/2 Tb. corn starch
Few grains of salt
1 egg
1/2 tsp. vanilla