Plain Pudding Sauce

To one cupful of sugar add one egg and beat very hard. Add one tablespoonful of boiling water and set on the stove to warm; flavor to taste. This is a good sauce for almost any pudding. E. S.

Egg Sauce For Puddings

Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at time, one cupful of powdered sugar. When smooth and light add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a minute longer; then stir in one cupful of whipped cream or three table-spoonfuls of milk. Serve at once. Maria Pakloa.

Vanilla Cream Sauce

Beat to a cream three tablespoonfuls of butter and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy add one teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of boiling water and stir constantly for three minutes. Pour the sauce into a warm bowl and serve.

Maria Parloa.

Chocolate Sauce

Put one pint of milk in the double boiler and on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar and a salt-spoonful of salt and then add one gill of cold milk. Pour the boiling milk on this, stirring well. Return to the double boiler and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes and then occasionally until the sauce is cold. This sauce is nice for cold or hot corn-starch pudding, bread pudding, cold cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill custard glasses with it and serve the same as soft custard; or have the glasses two-thirds full and heap up with whipped cream. Miss Parloa.

Rich Brandy Sauce

Stir a small teaspoonful of corn-starch in a little cold water to a smooth paste; add to it a cupful of boiling water, one cupful of sugar, a small piece of butter; boil all together five minutes. Remove from the fire and when cool, stir into it one-half cupful of brandy. J. E. P.

Brandy Sauce - No. 2

Two cupfuls of sugar, one-half cupful of butter, one-half wine-glassful of brandy. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy; beat it hard and set aside until wanted. Should be put into a fancy mold. H. F. L.

Wine Sauce

One-half cupful of butter, one-half cupful of powdered sugar, a wine-glassful of wine. Beat the butter to a cream. Add the sugar gradually and when very light add the wine. Flavor with a little grated nutmeg. Place the bowl in a basin of hot water and stir for three minutes.

A. P. U.

Plum Pudding Sauce

Put one tablespoonful of butter into a granite pan over a slow fire; when melted stir in two scant tablespoonfuls of flour. When well mixed pour in gradually one and one-half cupfuls of hot water and stir until cooked; then add one-half pound of brown sugar, the juice of one-fourth of a lemon and a small quantity of grated nutmeg. Serve soon as the sugar has dissolved. E. J. C.

Hard Sauce

Beat well together a teacupful of sugar and one-half teacupful of butter. Flavor to taste. Shape into a pyramid and place on a fancy dish. Soft sauce is made by adding to the above the yolk of one egg, beating well, and stirring sugar, butter and egg into a pint of boiling water over the fire. Stir till it foams, when it is done. P. W. B.

Vanilla Sauce-No. 2

To one-half cupful of butter add one cupful of powdered sugar, one teaspoonful of vanilla. Cream the butter, add the sugar; just before serving add one-quarter of a cupful of boiling water. Stir well and then add one egg, the white only of which has been whipped, and beat all to a foam.

B. Dolliver.

Apple Jelly Sauce

Whip a teacupful of apple jelly until it is thin and smooth; add gradually two tablespoonfuls of melted butter, the juice of a lemon and grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or bowl inside a saucepan of boiling water, heat it to the boiling point, stirring steadily all the time, then beat in a heaping tablespoonful of powdered sugar and a glassful of wine. Cover it closely and let it stand in the boiling water until wanted. Stir occasionally and beat up well before pouring out. C. L. T.

Orange Sauce

Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn-starch and sugar and cook till clear. Martha Haines.

Arrowroot Sauce

Mix a tablespoonful of arrowroot with cold water, then add one-third of a pint of water, a glassful of milk, the juice of a lemon, sugar and flavoring. Stir it over the fire till it boils. M. A. C.

Transparent Sauce - For Fritters

Mix one small tablespoonful of corn-starch with one small teacupful of sugar, stir in one-half pint of boiling water, add juice of one-half of a lemon and a small piece of butter. Stir over the fire until transparent, being careful that it does not burn. Excellent. E. M. C.

Foaming Sauce

Beat the whites of three eggs to a stiff froth, melt a teacupful of sugar in a little water and let it boil. Stir in a small glass of wine, then the whites of the eggs. Serve at once. P. B. M.