"The pudding is nice and the sauce is nice, but the tart of the lemon destroys the flavor of the fig," was the kindly criticism which my fig pudding with lemon sauce received from one of the ladies of the class in the junior days of my public work.

To combine desserts and sauces properly requires true artistic skill, As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream- almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.

Foamy Sauce

1/2 cup butter 2 tablespns. fruit juice

1 cup sugar 1/4 cup boiling water

1 teaspn. vanilla white of 1 egg

Cream butter and sugar, add vanilla and fruit juice. Just before serving, add gradually the boiling water, and pour over the stiffly-beaten white of egg; beat until foamy. Vanilla may be omitted. Grape juice gives a lavender color.

Orange Sauce

The same as lemon sauce with egg, using 4 tablespns. orange and 1/2 tablespn. lemon juice with a scant cup of water. Add cream for Cream Orange Sauce.

Orange Syrup Sauce

Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges, add the juice of the oranges (1 cupful) and let the syrup just boil up; strain and add a trifle of salt. For plum pudding add also 1/2 - 1 teaspn. vanilla.

Raisin Sauce

1/2 cup sugar 1 pound seedless raisins

Stew raisins 1/2 hr. or until tender, add sugar and cook to a thin syrup. Serve over boiled rice with cream. If desired, nut or dairy cream or butter may be added to the sauce.

Fig Sauce

Grind figs fine through food cutter, simmer in small quantity of water 1/2 hr. or until soft, add a little sugar and simmer again, leave just a little liquid. Nut or dairy cream or butter may be added, or the cereal or dessert may be served with both fig sauce and cream.

Date Sauce

Stew dates 10 m. in small quantity of water, rub through colander; serve rather thick. The date may be flavored delicately with anise.

Cream, with vanilla, lemon, rose or almond flavor, coriander or anise may be added to the date pulp.

Prune Sauce

Rich prune juice is nice with blanc mange, cottage pudding and similar desserts. Stewed prunes may be rubbed through the colander and their juice added for sauce, with or without orange or vanilla flavoring. The thick pulp may be added to whipped cream, a little at a time, beating, for Prune Whipped Cream Sauce.

Peach Sauce

Mix 1/4 cup sugar and a level tablespn. corn starch. Pour on gradually 1 cup boiling water; boil 5 m., stirring; add 1 tablespn. lemon juice, 1 of butter and a cup of peaches which have been pared, mashed and rubbed through a fine sieve; bring just to boiling point and serve.

Nice with cottage pudding and popovers. Canned or dried peaches may be used with the thin juice of the peach instead of water; then no additional sugar will be required.