Hard Sauce+

Stir to a cream 1 cup of butter.

8 cups of powdered sugar. When light, beat in | teacup wine.

Juice of a lemon. 2 teaspoonfuls nutmeg.

Beat long and hard until several shades lighter in color than at first, and creamy in consistency. Smooth into shape with a broad knife dipped in cold water, and stamp with a wooden mould, first scalded and then dipped in cold water. Set upon the ice until the pudding is served.

Bee-hive Sauce+

Mix a hard sauce according to the previous receipt, and when light, set aside three or four tablespoonfuls in a plate. To the larger quantity left add gradually, cherry, currant, or cranberry juice enough to color it a good pink. Red jelly will do if berries are out of season. Beat the coloring matter in thoroughly, and shape into a conical mound. Roll half a sheet of note-paper into a long, narrow funnel, tie a string about it to keep it in shape, and fill with the uncolored sauce. Squeeze it out gently through the small end in a ridge, beginning at the base of the cone and winding about it to the top, filling your funnel as it is emptied, and guiding it carefully. The effect of the alternate white-and pink lines is very pretty.

If the pudding is one to which chocolate would be a pleasant addition, color with grated chocolate, rubbed smooth in a little of the wine, and ridge with white. Set upon the ice or upon the cellar-floor until firm. Stick a colored almond or other ornamental candy upon the top.

This bee-hive is easily made, and will set off even a plain pudding handsomely.

Brandy sauce (hard.)+

1/2 cup butter.

2 cups powdered sugar.

1 wineglass brandy.

1 teaspoonful mixed cinnamon and mace.

Warm the butter very slightly, work in the sugar, and, when this is light, the brandy and spice. Beat hard - shape into a mould and set in a cold place until wanted.

White Wine Sauce (liquid.)+

1/2 cup butter.

2 cups powdered sugar.

2 wineglasses pale Sherry or white wine. 1/2 cup boiling water.

1 teaspoonful nutmeg.

Work the butter into the sugar, moistening, as you go on, with boiling water. Beat long and hard until your bowl is nearly full of a creamy mixture. Then add gradually the wine and nutmeg, still beating hard. Turn into a tin pail, set within a saucepan of boiling water, and stir frequently until the sauce is hot, but not until it 18 boils. Take the saucepan from the fire and leave the pail standing in the water, stirring the contents now and then, until you are ready to serve the pudding.

If rightly made, this sauce will be nearly as white as milk.

Lemon Sauce+

1 large cup of sugar. Nearly half a cup of butter.

1 eggs

1 lemon - all the juice and half the grated peel.

1 teaspoonful nutmeg.

3 tablespoonfuls boiling water.

Cream the butter and sugar and beat in the egg whipped light; the lemon and nutmeg. Beat hard ten minutes, and add, a spoonful at a time, the boiling water. Put in a tin pail and set within the uncovered top of the tea-kettle, which you must keep boiling until the steam heats the sauce very hot, but not to boiling. Stir constantly.