Milk Pudding Sauce+

2 eggs, beaten stiff.

1 large cup of sugar.

5 tablespoonfuls boiling milk.

1/2 teaspoonful arrow root or corn-starch, wet with cold milk. 1 teaspoonful nutmeg, or mace. 1 tablespoonful butter.

Rub the butter into the sugar, add the beaten egg3, and work all to a creamy froth. Wet the corn-starch and put in next with the spice - finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let the sauce Boil.

This is a good sauce for bread and other simple pud-.dings.

Cabinet Pudding Sauce+

Yolks of four eggs, whipped very light.

1 lemon - juice and half the grated peel.

1 good glass of wine.

1 teaspoonful of cinnamon.

1 cup of sugar.

1 tablespoonful of butter.

Rub the butter into the sugar, add the yolks, lemon, and spice. Beat ten minutes and put in the wine, still stirring hard. Set within a saucepan of boiling water, and beat while it heats, but do not let it boil.

Pour over the pudding.

Fruit Pudding Sauce+

1/2 cup butter.

2 1/2 cups sugar.

1 dessert spoonful corn-starch wet in a little cold milk. 1 lemon - juice and half the grated peel. 1 glass of wine. 1 cup boiling water.

Cream the butter and sugar well; pour the corn-starch into the boiling water and stir over a clear fire until it is well thickened; put all together in a bowl and beat five minutes before returning to the saucepan. Heat once, almost to the boiling point, add the wine, and serve.

Custard Sauce

1 pint of milk.

2 eggs, beaten very light. 1/2 wineglass of brandy.

1 cup powdered sugar, stirred into the eggs.

Nutmeg to taste.

1 teaspoonful vanilla.

Heat the milk to boiling, and add by degrees to the beaten eggs and sugar ; put in the nutmeg, and set within a saucepan of boiling water. Stir until it begins to thicken. Take it off and add the brandy gradually. Set, until it is wanted, within a pan of boiling water.

Pour over the pudding when it comes from the mould.

Jelly Sauce+

1/2 cup currant jelly.

1 tablespoonful butter, melted.

1/2 dessert spoonful arrowroot or corn-starch; wet with cold water. 1 glass pale Sherry. 3 tablespoonfuls boiling water.

Stir the arrowroot into the boiling water and heat, stirring all the time, until it thickens; add the butter, and set aside until almost cool, when beat in, spoonful by spoonful, the jelly to a smooth pink paste. Pour in the wine, stir hard, and heat in a tin vessel, set within another of boiling water, until very hot.

Pour over and around Neapolitan, bread-and-marma-lade puddings, cake fritters, and Queen's toast.

Sweetened Cream (cold.)

1 pint of cream.

4 tablespoonfuls powdered sugar. 1 teaspoonful of nutmeg. 1 * vanilla.

Mix all well together, stirring until the sugar is dissolved. Eat with jam puddings, queen of all puddings, Alice's pudding, and peach roley-poley.

Cream Sauce (hot.)+

1 pint cream.

4 tablespoonfuls powdered sugar.

Whites of two eggs, beaten stiff.

Extract of vanilla or bitter almonds, one teaspoonful.

1 teaspoonful nutmeg.

Heat the cream slowly in a vessel set in a saucepan of boiling water, stirring often. When scalding, but not boiling hot, remove it from the fire, put in the sugar and nutmeg; stir three or four minutes and add the whites. Mix thoroughly and flavor, setting the bowl containing it in a pan of hot water until the pudding is served, stirring now and then.

Jelly Sauce. (No. 2)+

1/2 cup currant jelly.

2 tablespoonfuls melted butter.

1 lemon - juice and half the grated peel. 1/2 teaspoonful nutmeg.

2 glasses wine, and a tablespoonful powdered sugar.

Heat the butter a little more than blood-warm; beat the jelly to a smooth batter and add gradually the butter, the lemon, and nutmeg. Warm almost to a boil, stirring all the while; beat hard, put in the sugar, lastly the wine. Set in a vessel of hot water stirring now and then, until it is wanted. Keep it covered to hinder the escape of the wine flavor. Stir well before pouring out.

This is a very fine sauce, particularly for cabinet and Neopolitan puddings.