A Delicious Pudding Sauce

Beat the whites of 2 eggs stiff and beat in the yolks. Add 1 cup of sugar to 1/2 pt. of cream, beaten stiff. Just before serving beat the eggs and cream together. - Mrs. A. Morgan, 429 19th Ave., Maywood, 111.

Hard Pudding Sauce

Cream 1 cup sugar, and 1/2 cup butter, grate 1 apple or 3 slices of pineapple, and add the well-beaten white of 1 egg. Beat all thoroughly together. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Maple Syrup Pudding Sauce

To 1/2 cup maple syrup add 1 tablespoon butter, 3 tablespoons of flour, thin with 1/2 cup cold water, pour 3 cups boiling water over this. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Sauce For Plum Pudding

Stir 2 tablespoons of butter into 2 cups of sugar and 1 tablespoon of flour, add the yolks of 2 eggs, beaten very light, and 1 cup of boiling water Cook, stirring steadily, for a few minutes. Take from fire and add the whites, beaten to a stiff froth. Flavor with lemon juice or nutmeg and brandy. - Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111.

Sauce - "Rosa Bonheur"

1 pt. good claret mixed with 1/4 lb. sugar, yolks of 4 eggs and 2 whites, well beaten, juice of 2 lemons and 1 orange. Beat all together, adding a very little corn starch. Cook in double boiler until stiff, and serve while fresh and hot. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Tartare Sauce

Mix and chop very fine each of the following: 1 tablespoon of capers, olives, green cucumber pickles, and parsley. Press dry in a cloth. Then add gradually to 1 cup of mayonnaise. - Mrs. F. C. Winter, Winnetka, 111.

Almond Pudding

Soak 3 tablespoons of finely grated bread crumbs in milk. Add 1/4 lb. of blanched and pounded almonds, a piece of butter size of an egg, melted in a pt. of new milk, sugar to taste, a teaspoon of grated lemon rind, a little nutmeg, and 3 eggs, well beaten. Place in a pudding dish lined with paste, and bake in a moderate oven. - Mrs. E. D. Kelley, Win-netka, 111.

Betty Or Baby In The Bag

Make a biscuit dough and roll out in a sheet. Peel and quarter apples and lay across, sprinkle over raisins, cinnamon and sugar. roll like a jelly-roll. Put into a bag and steam. Serve with a plain pudding sauce. Blueberries used instead of apples make a nice pudding. Any kind of berries or fruit may be used. - Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111.

Blackberry Bread

Stew berries, sweeten; pour hot over thin slices baker's bread, buttered, making alternate layers with fruit; last put a plate on top, and when cold set on ice. Serve with whipped cream. - Mrs. D. E. Gentry, Glencoe, 111.

Blackberry Empress

2 cups milk, 1 egg, 1/3 cup of butter, 1 teaspoon baking powder, and flour to make a thin batter. Place layer in a pudding dish; cover with a qt. blackberries, well covered with sugar and few dabs of butter. Cover with the remaining batter. Bake 1 hr. Serve either hot or cold, with whipped cream, sweetened. - Mrs. C. A. Armstrong, Oaklawn, 111.