Pudding Sauce

Mrs. C. G. Du Bois.

Stew a dozen plums or cherries; boil one pint of cream and pour it over a pound of sugar; add the fruit; flavor with lemon.

Pudding Sauce

Mrs. S. B. Caswell.

Two-thirds of a cupful of butter, one cupful of sugar, and one tablespoonful of flour, beat to a cream. Stand it over the fire; stir in quickly three gills of water, and flavor.

Tapioca Cream

Mrs. Wright, San Bernardino.

Two large tablespoonfuls of tapioca; pour oyer it two tea-cupfuls of warm water; put it on the back of the stove and let soften gradually. Should the water be absorbed before the tapioca is soft, add a little more. After an hour or so pour it in a sauce-pan and add one pint of milk. When it begins to boil, add the yolks of three eggs, well beaten, sugar to taste, a tablespoonful of cold milk, to prevent the eggs from curdling, a little lemon flavoring, and a little salt. Let it boil a minute or two; then pour into a pudding dish, leaving an inch or two for a soft icing. For the icing, the whites of the eggs, beaten stiff, and pulverized sugar stirred in until quite stiff. Flavor with lemon; pour over the tapioca, place it in the oven, and let the icing harden very quickly, becoming a delicate brown. Then place in an ice-chest, or some cool place.

Liquid Sauce

Mrs. C. G. Du Bois.

One tablespoonful of flour, two tablespoonfuls of sugar, a small piece of butter, nutmeg, and boiling water. Stir till cooked.

Chocolate Cream

Mrs. Gen. Stoneman.

Two quarts of milk, boiled and sweetened, and three-quarters of a pound of chocolate, scraped, and dissolved in milk. Add the milk to the chocolate, stirring constantly, and boil till you think it is cooked. Beat the yolks of four eggs and add to the chocolate. When cool, strain the whole, and boil to the consistency of rich custard.

Charlotte De Russe

Mrs. E. C. Starin.

Line a pan with lady's fingers, or nice pound-cake of any kind. Sweeten a quart of cream to taste and flavor with vanilla; then whip it. Pour a cupful of hot water on half an ounce of gelatine, and after it is dissolved, stir very hard into the whipped cream and pour into the mold. Be careful not to upset the cake.

Cream Sauce

Mrs. C. G. Du Bois.

Boil half pint of cream; thicken it a very little; put in a small lump of butter, and sweeten to taste. After it gets-cool, add flavoring. Good with boiled rice.

Cream A' La Vanilla

Mrs. George Clark.

One ounce of gelatine, five ounces of sugar, three pints of fresh milk and one teaspoonful of extract of vanilla. After softening the gelatine by soaking it in cold water or milk, boil it in the milk till dissolved. Pour it, boiling hot, over the yolks of six eggs, after they have been beaten light and the sugar added. Return to the kettle and stir all rapidly together for about three minutes. Meanwhile have ready blanc mange molds, which have been dipped in cold water. Remove from the stove, and continue to stir the cream until nearly cold; then fill the molds and set them aside until stiff enough to turn out.

Spanish Cream

Mrs. John Foy, San Bernardino.

Put a half box of gelatine in a quart of milk; let it soak from forty minutes to an hour; then put on the fire and stir until it is fully dissolved. Add the yolks of four eggs and four tablespoonfuls of sugar, well beaten together. Stir till it comes to the boiling point. Have ready the whites of four eggs and four tablespoonfuls of sugar, beaten to a froth. Remove from the stove, and add the whites and sugar thus prepared, stirring until thoroughly mixed; flavor to taste; put in the mold, and set in a cool place. If made in summer, it must be put on ice, or it will not separate. To be eaten with cream.

Strawberry Ice Cream

Mrs. Milliken.

Beat four eggs with one pound of powdered sugar, add three pints of milk; set the dish in a kettle of hot water, constantly stirring until it thickens; set it away to cool. When cold, add five pints of cream, and strain through thin muslin into freezer. Fill the freezer one-third full of ice, with salt sprinkled in; turn very slowly ten minutes, then add one-third more ice, with salt; turn faster five minutes, then strain in three-fourths of a quart of strawberry juice, beaten with one-half a pound of powdered sugar; then turn as fast as possible for twenty minutes, draw off the water, pack and let it stand four hours. For vanilla or other flavorings leave out the half pound of sugar. Strawberries can be used in place of juice, if preferred.