Milk-Pudding Sauce

Two eggs, beaten stiff; one cupful of sugar; five tablespoon-fuls of boiling milk ; one teaspoonful of arrow-root or corn-starch wet with cold milk ; one teaspoonful of nutmeg or mace; one tablespoonful of butter. Rub the butter into the sugar, add the beaten eggs, and work all to a creamy froth. Wet the cornstarch and put in next with the spice; finally, pour in by the spoonful the boiling milk, beating well all the time. Set within a saucepan of boiling water for five minutes, stirring all the while, but do not let the sauce boil. This is a good sauce for bread and other simple puddings.

Cream Sauce

Two cupfuls of rich milk - half cream if you can get it; four tablespoonfuls of sugar; whites of two eggs, whipped stiff; one teaspoonful of extract of bitter almonds; half a teaspoonful of nutmeg ; one even tablespoonful of corn-starch wet up with cold water. Heat the milk to scalding; add the sugar ; stir in the corn-starch. When it thickens beat in the stiffened whites, then the seasoning. Take from the fire and set in boiling water to keep warm - but not cook - until wanted.

Vanilla Sauce

One cupful of boiling water; two teaspoonfuls of corn-starch wet up in cold water ; one heaping teaspoonful of butter; half a cupful of sugar ; juice of half a lemon ; one teaspoonful of vanilla ; pinch of nutmeg.

Stir the wet corn-starch into the water with the sugar, and cook clear; put in the butter and beat one minute before adding the vanilla and nutmeg.

Use for plain puddings - rice, bread, and the like.

Souffle Sauce (Cold)

Scald a cupful of milk and stir into it a teaspoonful of cornstarch wet with milk. Cook, stirring all the time, for three minutes. Take from the fire and beat in the yolk of an egg which has been whipped light with half a cupful of powdered sugar. Let the mixture get cold; flavor with bitter almond or vanilla, and when you are at dinner let an assistant whip in the stiffened whites of two eggs. It should look like cream-colored snow. Eat with fruit or tapioca pudding.

Lemon Souffle Sauce

Make as just directed, but, instead of the essence, beat into the cold mixture the juice and half the grated peel of a lemon. This is nice with apple puddings.

Sherry Sauce

Cream two tablespoonfuls of butter with a cupful of powdered sugar, beating in the juice of half a lemon until the cream is light and white ; add two tablespoonfuls of hot water with a dash of mace. Set in boiling water over the fire, stir for two minutes or until scalding-hot, and just before it goes to table add a glassful of brown or pale sherry. Eat with cabinet, fruit, or batter pudding.