Lemon Sauce

1 large cup sugar, 1/2 cup butter, 1 egg, 1 lemon juice, and 1/2 rind, 1 teaspoonful nutmeg, 3 table-spoonfuls boiling water. Beat all together until light, then add hot water, and stand on stove where it will not boil. Serve hot.

Mrs. J. U. Snively.

Lemon Butter

2 lemon rinds and juice, 1 1/2 cups sugar, 2 eggs, beat all together. Put lump of butter in a pan, and boil for 5 minutes.

Mrs. Dr. Jordy.

Hard Sauce

One-third lb. of butter, 1/2 lb. of pulverized sugar, cream well together, season to taste. Stand in cool place. Mrs. L. H. Hoffacker.

Hard Sauce

1/2 cupful butter, 1 cupful sugar (pulverized), 1 tablespoonful boiling water, 1 teaspoonful vanilla. Pour water over butter and cream together until light. Roll sugar to get lumps out, then add gradu-ally to creamed butter and water. Add flavoring last. Chopped fruit may be added but be sure to strain off the juice before adding fruit.

Mrs. C. Stahr Hamm,

Kingsport, Tenn.

Creamy Sauce

Beat 4 oz. of butter to a cream, add gradually 8 oz. of powdered sugar. Beat again until very, very light, add gradually 1 gill of sweet cream, the grated rind of 1 lemon, and a teaspoonful of vanilla. Turn into a dish and stand away to harden. To be served with steamed, boiled, or baked batter pud-ding. Anna H. Eagle,

Marietta, Pa.

Hot Coffee Sauce For Ice Cream

1 cup sugar, 1 cup strong coffe, one-third cup boiling water. Boil sugar and water hard for 5 min-utes, add coffee and boil 1/2 hour, or until syrupy. Serve hot with vanilla ice cream.

Mrs. S. L. Bixler.

Chocolate Dressing

1 1/2 cups sugar, 1/2 cup water, 1/2 cake of chocolate dissolved and mixed with sugar and water.

Mrs. J. A. Melsheimer.

Hot Chocolate Sauce For Ice Cream

Boil together a cup of water, a half cup of sugar, and a few bits of cinnamon stick. Strain the syrup after 5 min. boiling, and stir into it a tablespoonful of cornstarch that has been dissolved in 3 table-spoonfuls of cold water, and 4 tablespoonfuls of grated chocolate rubbed smooth in a little water. Return to fire and stir while cooking until you have a smooth thick sauce the consistency of cream. Re-move from the fire and add a tablespoonful of vanilla flavoring. Mrs. J. C. Tanger.

Sauce For Meringue

Two-thirds cup of milk, 4 tablespoonfuls of pow-dered sugar, yolks of 4 eggs, 1/2 teaspoonful of vanilla. Cook in double boiler; let cool. When ready to serve, pour custard over the pudding. 1/2 pt. of cream whipped and sweetened, makes it better, but can be served without. Mrs. J. P. Barnitz.

Desserts

Pineapple Dessert

1 can pineapple cut in dice, 1/2 lb. marshmallows, 1/2 pint cream. Make layer of pineapple and marsh-mallows until all is used and pour the whipped cream over this. Make 4 or 5 hours before using.

Mrs. L. H. Hoffacker.