Cherry Pudding Sauce

One cupful cherry juice, one cupful sugar, one cupful water, butter size of a walnut, one tablespoon cornstarch. Put the water in double boiler and when it becomes hot, add the creamed butter and sugar and the cherry juice; when scalding hot add the thickening. If too thick, thin with more cherry juice. Serve hot with whole or half cherries in the sauce. - Mrs. Dermont, Williams, Ariz.

Chocolate Cream Sauce

Two tablespoonfuls pulverized sugar, one tablespoonful butter, one cupful sweet cream, two tablespoonfuls cocoa or chocolate, one teaspoonful cornstarch, four yolks of eggs, salt, vanilla. Dissolve in double boiler sugar and chocolate, add cream gradually; let come near a boil, add the beaten yolks and starch, stir until it thickens - more cornstarch may be necessary; take off the fire, add the butter, strain and flavor. Very nice with chopped nuts added. - Contributed, Williams, Ariz.

Creamy Sauce

One-fourth cup of butter, one-half cup of powdered sugar, one-half cupful of cream. Add one tablespoonful of vanilla or lemon. Cream butter and sugar well, then add cream. Beat well, and just before serving, place dish in a bowl of hot water and stir sauce until smooth and creamy, but not enough to melt the butter. When the cream is added, the sauce has a curdled appearance. This is removed by beating just enough to blend the materials thoroughly. It is not meant to be a hot sauce, and if it becomes oily in the heating, place on ice and beat until thick. Serve with hot pudding. - Contributed, Saginaw, Mich.

Cold Cream Sauce

Two cupfuls rich milk, two cupfuls heavy sweet whipped cream, four tablespoonfuls powdered sugar, one teaspoonful gelatine. Put in double boiler, milk and sugar; let it become very hot, then add the dissolved gelatine, stir well, and when it comes to a boil, remove from the fire, strain and cool some; before it thickens add the whipped cream. This sauce may be used for many cold puddings, flavored with fruit juices, vanilla.

chopped nuts, browned almonds or pistachio; and it can be colored to suit any requirements. - Contributed, Jersey City, New Jersey.

Cold Pudding Sauce

Yolks of two eggs, thoroughly beaten with one-half cup of sugar, one cup of thick cream; flavor with vanilla. Do not cook. - Mrs. A. O. Wheeler, Manistee, Mich.

Orange Cream Sauce

Cream one cupful sugar and one-half cupful butter, add the beaten yolks of two eggs and mix well. Pour over this one-half pint of boiling water, the juice of one orange.

Orange Sauce

Beat currant jelly with a silver fork and measure out six tablespoonfuls; to this add three tablespoonfuls sugar and the grated rind of two oranges. Stir until well mixed and let stand five minutes: then add two-thirds cupful orange juice, two tablespoonfuls lemon juice, one-fourth teaspoonful salt and one-eighth teaspoonful cayenne.

Foaming Sauce

Mix one cupful powdered sugar and one-half cupful butter together. Add the yolks of two eggs and the grated rind and juice of one lemon. Beat the whites stiff and mix all together. Just before serving stir in quickly one cup boiling water. Add chopped nuts, or any crushed fruit. - Mrs. Grosse. Albuquerque. New Mexico.