Beat the yolks very light, putting in a pinch of salt; put in the syrup and cook till the spoon coats over when you dip it in; then cool and beat in the whipped cream, and serve very cold. Hard Sauce Beat together a half-cup of powdered sugar and a half-cup of butter with a fork till both are light and creamy. Flavor with a teaspoonful of vanilla and put on the ice to harden. Foamy Sauce 1/2 cup butter. 1/2 cup boiling water. 1 cup powdered sugar. 1 teaspoonful vanilla. White of one egg. Rub the butter and sugar to a cream; add vanilla and beat well. When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and butter, and then put in the egg and beat till foamy, standing it on the stove as you do so, to keep it hot. Serve in the sauce-boat. Grandmother's Sauce 1 cup sugar. 1/2 cup butter. Yolks of two eggs. 1/4 cup boiling water. A dusting of nutmeg. Cream the butter and sugar, stir in the beaten yolk, and last the boiling water. Beat till foamy, and then dust with nutmeg. Lemon Sauce White of one egg. 1/2 cup powdered sugar. Juice of half a lemon. Beat the egg, add the sugar and lemon, and beat again. White Sauce 1 tablespoonful of corn-starch. 1/2 cup cold water. 1 cup boiling water. 1/2 cup powdered sugar. Pinch of salt. 2 whites of eggs. 1 teaspoonful alons extract. Dissolve the corn-starch in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time. Take from the fire and fold in the stiffly beaten egg-whites with the flavoring, and beat till perfectly cold. Any flavoring will do for this sauce; pistache is very nice. Quick Pudding Sauce 1 egg. 1/2 cup powdered sugar. 1 teaspoonful vanilla. Put the egg in a bowl without separating it and beat till very light; then pour in the sugar very slowly, beating all the time; add the vanilla and serve at once. This is a very nice sauce, and so simple to make that Margaret learned it among the first of her rules. Ice-creams and Ices