WELL-BUTTERED must be the pudding-molds or basins. Boiled puddings should be put into boiling water and the water kept boiling all the time. Have the water come up as high as the pudding in the mold. Fill up with boiling water as fast as it evaporates. If a bag is used, wring it out of hot water, and flour it well; and when done, dip into cold water, and the pudding will come out easily. The same may be done with a mold. It takes nearly as long again to boil or steam as it does to bake.

If necessary to wash raisins for puddings, it should be done the day before, so as to dry them thoroughly. They are sure to make the pudding heavy if put in wet. It is better to cleanse currants as soon as bought that they may be in readiness for use. They need several washings in a colander, and then should be drained and dried. The taste of the person, and the character of the pudding, must determine whether to use hard sauce or liquid sauce.

Bee-Hive Sauce

Mrs. E. B. Baldwin.

Make a hard pudding-sauce, and when beaten very light, set aside three or four tablespoons in a plate. To the remainder, add cherry, currant, or cranberry juice, or jelly, or chocolate. Beat the coloring matter in well, and shape in a conical form. Roll half sheet of stiff note-paper into a long narrow funnel. Tie a string around it to keep it in shape and fill with the uncolored sauce. Squeeze it out gently, commencing at the base of the cone and winding about to the top, leaving alternate light and dark stripes.

Hard Gold Sauce

2 tablespoons butter.

4 tablespoons nice brown sugar.

Cream together and add the beaten yolk of an egg and 1/2 teaspoon vanilla.

Hard Silver Sauce

1/2 cup butter creamed with 1 cup white sugar. Add 1/2-teaspoon lemon extract.

Cream Sauce

1/2 cup butter.

1 cup sugar creamed together. Add 1 cup rich, sweet cream.

Stir well together and flavor with 1/2 teaspoon each vanilla and lemon. Put on ice before using.

Cream And Sugar

If cream and sugar are served as a sauce, it is better to pass each separately, as the tastes of people differ in regard to sweets, some liking more than others.

Sour Cream

Nicely sweetened and flavored, is served with some puddings.

Milk Sauce

1 cup sugar. 1/2 cup milk.

2 eggs.

1/2 teaspoon vanilla.

Beat the yolks and sugar together, and add to the milk heated to boiling. Simmer about 5 minutes; add the vanilla, and just before serving add the beaten whites.

Vanilla Sauce

1/2 cup butter. 1 cup sugar.

2 cups water.

1 large tablespoon flour.

1 1/2 teaspoons vanilla.

Make the flour smooth with part of the water, and cook all together over hot water, adding the flavoring last.

Lemon Sauce

3/4 cup butter.

1 1/2 cups sugar.

2 tablespoons flour.

Beat together and pour over it I pint boiling water. Stir to a smooth liquid and add I lemon cut in very thin slices, without peeling. Remove seeds.

Orange Sauce

Juice of two oranges.

1/2 cup sugar - or more if liked.

2 cups cream or milk.

Good for blanc-mange, corn starch, or any pudding requiring cold sauce.

Golden Sauce

1 tablespoon flour mixed with 4 tablespoons nice brown sugar. Stir with 2 cups milk. Cook and add 4 yolks of eggs, well beaten, and 1 teaspoon vanilla.

Silver Sauce

2 tablespoons butter and I cup white sugar. Cream together.

Add the beaten white of I egg and 1/2 teaspoon lemon. Just before serving add 1 cup boiling water.

Egg Sauce

2 cups sugar.

2 eggs. Beat well together, add 6 tablespoons scalding hot milk.

Flavor with I teaspoon vanilla. Serve immediately.

Butter Sauce

1 cup butter. 2 cups sugar.

Beat to a cream, add 2 beaten eggs and thin with boiling water.

Transparent Sauce

2 cups sugar. 1 cup water.

Boil till it thickens, then add 2 tablespoons butter, and I teaspoon lemon extract.

Amber Sauce

Yolks 5 eggs. 1 cup sugar. 1/2 cup butter.

Beat all together very light and add slowly 2 cups boiling water. Flavor with I teaspoon cinnamon extract.

Jelly Sauce

Miss Juliet Corson.

2 tablespoons sugar. 1 tablespoon jelly.

1 teaspoon corn starch, 1 pint water.

Cook just enough to incorporate together and leave no raw taste of the starch. Serve with cabinet pudding.

Strawberry Pudding-Sauce

1/2 cup butter.

1 1/2 cups sugar.

1 pint mashed strawberries.

Cream the butter and sugar; then stir in the berries.

Maple Sugar Sauce

1 cup maple syrup.

1 teaspoon flour, creamed with 1/2 cup butter.

1 scant teaspoon nutmeg.

Simmer the syrup and skim it; add the flour and butter with nutmeg. Boil up and serve.

Molasses Sauce

2 cups molasses, and 1 tablespoon butter, boiled together.

Flavor with 1/4 teaspoon each ginger and cinnamon. Serve hot.

Cider Sauce

One tablespoon flour and 2 tablespoons butter, creamed; 1 cup brown sugar, 1/2 cup boiling water, 4 tablespoons boiled cider. Simmer tog-ether, stirring- constantly, and serve hot.

Vinegar Sauce

1 cup brown sugar. 1 cup water. 1 tablespoon butter. 1 tablespoon flour.

1/2 teaspoon salt. 6 drops extract of lemon. 1 tablespoon vinegar. Boil together enough to cook the flour.