PUDDING SAUCES.

TAKE the yelks of six eggs, one cup of sugar, one tumblerful of Madeira and the grated peel of one lemon and stir over the fire until the spoon becomes coated. Serve in a sauceboat.

You may make this sauce of brandy, using half water.

(No. 1.) Take a cupful of white wine, half a cup of water, a few slices of lemon, a little cinnamon, and sweeten to taste, then boil. Then wet a teaspoonful of cornstarch or potato flour and add, stirring constantly. Beat up the yelks of four eggs, and add the boiling wine gradually to the beaten egg. Return to the kettle stirring constantly. Then add part of the beaten whites of the eggs, and put the remaining on top of the sauce, sweetening the whites also.

(No. 2.) Take a small teacupful of white wine, put on to boil in a farina kettle or porcelain-lined kettle, and in the meantime beat up the yelks of two eggs. Beat them very light, with two teaspoonfuls of white sugar, add some grated nutmeg or the grated peel of half a lemon and add a teaspoonful of flour to this gradually. When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly. Return to farina kettle and stir until the spoon is coated.

(No. 3.) One cup of wine, a little water, one cup of sugar, the grated peel of a lemon and a little of the juice, and the yelks of four or five eggs, stir until this comes to a boil, then add the stiff-beaten whites and remove from the fire at once.

Take thin jelly, add a little water and brandy or wine, add a little more sugar and thicken with egg or cornstarch.

Boil one cup of milk with one cup of sugar, and wet a teaspoonful of arrowroot or cornstarch with a little cold milk, and add. Just before removing from the fire add a teaspoonful of rum. Serve hot.

(No. 1.) Boil the strained juice of two lemons and grated peel of one, with a heaping cupful of sugar and one glassful of white wine or water. When boiled to a syrup add the yelks of three eggs well-beaten, also half of the whites beaten to a froth. Use the other half of the stiff-beaten whites to decorate the sauce. When in the sauce-boat, sweeten with pulverized sugar. Serve immediately.

(No. 2.) Juice of two lemons, and half a teacup of water. Add the grated peel of one lemon, or two cups of sugar, and sweeten to taste. Let this come to a boil after adding the yelks of five eggs; stir constantly, and add last the beaten whites. Remove from the fire as soon as you have added the whipped whites.

Take one cup of sugar, one-half cup of butter (wash the butter in cold water to extract the salt, it will also cream easier), and stir to a cream. Flavor with grated lemon peel or essence of lemon. Make into any shape desired and serve.

This is very nice for all kinds of griddle cakes, and is more economical than maple syrup, for the material does not cost you anything except the sugar. Use the peelings of your peaches when you are through canning and preserving. Add one-third of the peach kernels, and put all on to boil in a stone jar on the back of the stove, with a little water. When soft, strain through a jelly-bag by letting it drip all night. In the morning add the juice of two or three lemons and boil as you would jelly. Set a pint of juice on to boil and boil for five minutes. Add a pound of sugar and boil five minutes more, but it must boil very hard. Bottle in wide-mouthed bottles or jars. Seal.

Take one cup of water, a liquor glassful of brandy, two cups of sugar, juice of half a lemon. Boil all in a farina kettle. Beat the yelks of three eggs light, and add the boiling sauce gradually to them, stirring constantly until thick.

One-half pint of brandy, quarter of a pound of sugar. Heat until it comes to a boil; then add the well-beaten yelks of six eggs, stir until the spoon is coated, then remove from the fire, grate in the peel of one lemon and pour in sauce-boat. You may use sherry instead of brandy, adding water if too strong.

(No. 1.) These sauces may be made of either fresh or dried fruits. Boil the fruit with spices, whole cinnamon, lemon peel and a few cloves. When very soft press through a coarse sieve or collander. Sweeten to taste, add a glass of wine or rum and set on to boil again, and thicken with a teaspoonful of cornstarch or flour, which has been dissolved in a quarter of a cup of water. If the sauce is very thin, do not add any water, but dissolve the cornstarch in the wine or brandy. Potato flour is also very excellent for thickening sauces.

(No. 2.) Take the juice of any fruit, either by boiling or pressing through a sieve, or both; sweeten to taste, adding wine or lemon juice, and thicken with a little cornstarch or flour. Out of season you may use the juice of canned fruit.

Wash cranberries, pick carefully, put on to boil in a porcelain-lined kettle, and cook with very little water. They should boil fast and be covered closely. Add a pound of white sugar to a quart of berries, strain, then dip a mold in cold water and fill with cranberry sauce and put on ice until time to serve.

Set on to boil just as much milk as you desire sauce. When it boils, sweeten to taste. In the meantime, beat the yelks of two or more eggs light, adding the boiling milk to the yelks gradually, a spoonful at a time. You may use cornstarch instead of the egg, say about a dessertspoonful, or both. When cold flavor with two teaspoonfuls of vanilla.

Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water. Boil until they are very soft. Now remove the pits or kernels, and strain over them the water they were boiled in, and sweeten to taste. Flavor with ground cinnamon, then mash them with your hands until a soft mush. If too thick, add the juice of an orange.