Cheap Sauce

Mix 1 teasp flour with 1/4 cup sugar, and stir this into a smooth paste with a little cold milk, then pour on boiling milk till it is thick enough. Let it boil a few minutes, stirring constantly. Flavor to taste.-[M. E. A., O.

Butter Sauce

To 1/2 cup butter add 1/2 cup sugar and 2 cups water. Let this come to a boil, then stir in 2 teasp flour moistened with a little cold water. Let boil a few minutes longer, or until it thickens, then remove from fire, and flavor with vanilla.- [Miss G. L. H., W. Va.

Hard Sauce

Cream 1 cup sugar with a liberal 1/4 cup butter; then add gradually 1/4 teasp lemon extract and 3/4 teasp vanilla extract. Serve cold with warm pudding.- [Mrs. C. J. H., Vt.

Uncooked Sweet Sauces

Wash berries, drain and add sugar to the fruit. Mix well together and let stand for 1 hour. Currants should be stemmed and washed, next lightly crushed (not mashed) with a potato masher, then mixed with a liberal amount of sugar, and let stand a while.- [Mrs. G., Wis.

Maple Sugar Sauces

Boil 1/4 lb maple sugar with 1/2 cup water until it threads, then pour into the stiflly whipped whites of 2 eggs, beating vigorously all the while, and next add 1/2 cup sweet cream and 1 teasp lemon juice. Another plain sauce is made by grating 1/2 lb maple sugar into 1/2 cup sweet milk or cream, boiling it for a few minutes, and stirring constantly to prevent burning. Still another sauce is made by cooking in a double boiler about 20 minutes, 2 cups grated maple sugar, 2 well-beaten eggs, juice of 2 lemons, and 1 scant tablesp butter.-[Mrs. J. C. H., Vt.

English Plum Pudding Sauce

To 1 cup sugar add 1 tablesp butter and 1 tablesp cornstarch moistened with a little cold water. Then pour over 1 pt boiling water, stirring all the time, and let boil until cornstarch is done. Then remove from fire and flavor to taste- 1/2 lemon and 1/2 vanilla extract is nice, and a pinch of salt.- [Mrs. R. C., Ida.

Grape Sauce

To 1 cup stewed grapes, seeds and skins removed, add 1 1/2 cups sugar, 2 well-beaten eggs and 3 cups boiling hot water. Thicken a little with cornstarch and before removing from fire add lump butter about size of an egg, and 1 teasp vanilla flavor.- [Mrs. A. W. T., Mich.

Rhubarb Sauce

Wash the rhubarb (about 1 lb of it, if your family is small, for like apple sauce, it is better not to let it stand for any length of time), trim the tops, but do not peel as the red skins impart a fine flavor and color. Cut it up into pieces and to 3 cups rhubarb add 2 cups sugar but no water. Place on the back of the range until the sugar melts gradually and then cook slowly without stirring, until done. In this way the pieces will remain nice and whole.-[Mrs. C. C., N. Y.

Strawberry Sauce

Cream 1 cup sugar and 1/2 cup butter, and then add 1/2 pt crushed strawberries, mixing all well together. Another way is to put 1 qt strawberries over the fire with 1 1/2 cups sugar and 2 tablesp butter. Stir constantly as it burns easily.-[M. W., S. C.

Boiled Cider Sauce

Cream 3/4 cup butter and 1 cup sugar, then stir in 1/2 cup boiled cider, a little at a time, and just before serving set the bowl containing this mixture in a kettle of hot water, but do not boil.-[Mrs. P. A. D., Ill