Brandy Sauce

Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar.

Beat the butter to a cream, gradually add the sugar, and beat until white and light; then add the white, beaten to a stiff froth, and stir well. When ready to serve, add the brandy and the water, stand the bowl containing the sauce in a basin of boiling water on the fire, and stir until the sauce is light and foamy. It is then ready to use.

Tipsy Pudding

This may be made of any dry cake, sponge-cake being preferred. The following recipe is calculated for six persons. Saturate six slices of sponge cake with sherry, taking care the cake is not soaked enough to fall to pieces. Place the cake in the serving dish, and pour over it the following

Soft Custard

One pint of milk. Three eggs (yolks). One-half teaspoonful of salt. Two table-spoonfuls of sugar.

Beat the yolks well, and add to them half a cupful of the milk; place the rest of the milk in a double-boiler on the fire, and when scalding hot, stir in the yolks, cook one minute, and add the salt and sugar. The custard is then ready to use.

If the pudding is placed in a glass dish, decorate the top with the whites of the eggs prepared as follows : Beat the whites stiff. Have ready a pint of boiling milk, put in a spoonful of the egg, cook it one minute, turn it on the other side, and cook one minute longer; then take it up, drain on a dish, and when quite free of milk, lay it on top of the custard. This is called "poaching the white." Repeat the process until all the egg has been prepared, and place a dot of jelly on top of each piece of egg before sending the pudding to table.

If the pudding is served in a platter, beat the whites stiff, add two table-spoonfuls of sugar and one tea-spoonful of vanilla, sprinkle the egg on top of the pudding, and brown in the oven.

Rice Caramel Pudding

One cupful of rice. One-half cupful of sugar. Two eggs.

Two and a half pints of milk. One tea-spoonful of salt. One stick of cinnamon.

Wash the rice, and soak it for three hours in plenty of water. Drain off the water at the end of the time, place the rice and cinnamon in a double boiler with all but half a cupful of the milk, and cook for two hours. Place the sugar in a small frying-pan, and stir until it turns brown and becomes a liquid. Instantly pour the sugar into a 29 three-pint mould that has been well warmed on the back of the range, and turn the mould around so that the sugar will coat all parts of it. As the sugar hardens quickly, the work must be expeditiously done or the sugar will not spread. Beat the eggs well, add the half-cupful of milk reserved, and stir this into the boiling rice, adding also the salt. Let the whole cook only about a minute after boiling up, and then turn the pudding into the sugar-lined mould. Cover the mould, place it in a pan of boiling water, and bake half an hour. When done, remove it from the oven, and after it has stood ten minutes, turn it out upon a flat dish. Serve with the custard sauce. The pudding is served hot and the sauce cold.