ful of baking powder sifted with the flour; a little salt. Rub the butter and sugar together, add the yolks, then the milk, the salt, and flour. Beat the whites light and add carefully. Bake in a buttered mold; turn out upon a dish; cut in slices, and eat with a liquid sauce. This is a simple but very nice pudding.

CHERRY PUDDING, BOILED OR STEAM.

Two eggs, well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt, and as many cherries as can be stirred in. Boil one hour, or steam, and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce.

SPONGE PUDDING.

One pint of sweet milk, one-half cup of sugar, one-half cup of flour, oneLalf cup of butter, five eggs. Wet flour with part of milk, then add remainder and cook ten minutes; add butter and sugar while hot; when cool add yolks of eggs well beaten, then beaten whites and stir thoroughly. Bake in two quart basin; set in pan of hot water one-half hour. Delicious. Serve with a hot sauce. See pudding sauces.

BROWN BETTY.

Pare, core, and slice six or seven tart apples. Put a layer of stale bread-crumbs in the bottom of a baking dish, then a layer of the apples, then another layer of bread-crumbs, and another layer of apples, and so on until all is used, having the last layer crumbs. Add half a cupful of water to a half-cupful of molasses, stir in two tablespoonfuls of brown sugar; pour it 'over the crumbs, and bake in a moderate oven for one hour. Serve hot, with sweetened cream or hard sauce.

SUGARLESS BREAD PUDDING.

Soak two even cups of crumbs in three cups of milk, while beating two eggs long and light (separately). Add one tablespoonful of melted butter and cinnamon and nutmeg to taste to the crumbs; then a bit of soda the size of a pea dissolved in hot water and beat to a smooth pulp. Lastly stir in the eggs. Beat all one minute and pour into a buttered baking dish. Bake until a light brown and "set" in the middle. Eat while warm with hot lemon sauce.

PUDDING SAUCES.

CREAMING butter and sugar for sauces should always be done in an earthen dish with a wooden or silver spoon. Tin or iron discolors.

Sweet cream used as a pudding sauce is one of the most wholesome, as well as most convenient dressings, suitable to almost every pudding, nourishing and agreeable to the invalid as well as the epicure. It cannot occupy too large a place in the culinary department. It may be served plain, or white sugar may be sent round with it. Flavoring is sometimes used.

In making sauces do not boil, after the butter is added. In place of wine or brandy, the juice of the grape or any other fruit will be found most delicious. In flavoring with orange and lemon juice, use half and half, exercising care to add the lemon juice just before removing from the fire, as it is apt to grow bitter with long cooking. When using cornstarch, stir it with the sugar while dry, and no lumps will form. Sauce may be served either poured over or around the pudding, and served either hot or cold.

PLAIN SAUCE.

Beat one egg very light and stir into it one pint of sweetened milk. Flavor with vanilla, lemon, or nutmeg. Nice for cornstarch, blanc mange or rice plain boiled, or a simple rice pudding.

SWEET SAUCE.

One coffee-cupful of granulated sugar, one cupful of water, a piece of butter the size of a walnut. Boil all together until it becomes the consist ency of syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon juice is an improvement. Nice with cottage pudding.

LEMON SAUCE.

One-half cupful of sugar, two tablespoonfuls of butter, one egg beaten light, one lemon, juice and grated rind, a pint of boiling water; one tablespoonful of cornstarch; put in a tin basin and thicken over the fire, stirr ail the while. Serve in a boat.

LEMON CREAM SAUCE, HOT.

Put half a pint of new milk on the fire, and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the well-beaten yolks of three eggs; remove it from the fire and add the grated rind and the juice of one lemon; stir it well, and serve hot in a sauce tureen.

ORANGE CREAM SAUCE, HOT.

Make the same as lemon cream sauce, substituting two oranges for lemon. When flour is used making these sauces, it should boil in milk three or four minutes.

VANILLA SAUCE.

One pint of milk, yolks of four eggs, two tablespoonfuls of sugar, one teaspoonful of vanilla. Put the milk on to boil in a farina boiler. Beat the yolks and the sugar together until light, then add them to the boiling milk; stir over the fire for two minutes. Take off, add the vanilla, and put away to cool.

WHIPPED CREAM SAUCE.

Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in the center and surround with moulded blanc mange, or fruit puddings.

CARAMEL SAUCE.

Put one cupful of granulated sugar in an iron pan over a quick fire. Stir until the sugar melts and turns an amber color, then add one cupful of hot water, let boil two minutes, and turn out to cool.

HARD SAUCE.

Beat one-fourth cupful of butter and one cupful of powdered sugar to a cream. Beat the whites of two eggs to a stiff froth and add gradually to the creamed butter and sugar. Beat all until very light and frothy, then ' gradually one teaspoonful of vanilla, and beat again. Heap on a small Drinkle lightly with grated nutmeg and stand away on the ice to

SAUCE FOR PLUM PUDDING.

One-half cupful of butter, one-half cupful of sugar, one-half grated nutmeg, one pint of water, rind and juice of one lemon. Rub butter and sugar together, add water, nutmeg and lemon. Stir over the fire until it boils. Serve hot.

MAPLE SAUCE.

Cut one-half pound of maple sugar in bits and dissolve in one-quarter cupful of boiling water. Set over a fire to melt quickly. Stir in one-half cupful of butter, cut in bits. One cupful of maple syrup may be used instead of the sugar. Flavor, if liked, with grated nutmeg. Nice for dumplings, batter-puddings, etc.

DOMINION SAUCE.

Bring the juice poured from a can of peaches to a boil. Dissolve one tablespoonful of cornstarch in one-half cupful of cold water, add to the juice, boil two minutes and stir in one small cupful of sugar. This sauce is served with peach batter pudding, and may be used with any other. The juice of preserved fruit makes nice sauce.

PEACH SAUCE.

Four large, mellow peaches, one-half cup of sugar, one-half cup of water, one even tablespoonful of cornstarch, one cup of cream, whites of two eggs. Pare and stone the peaches; put them in a saucepan with the water and sugar, stew until tender, then press them through a colander. Put the cream on to boil in a farina boiler; moisten the cornstarch in a little cold water, and stir into the boiling cream; stir until it thickens; then beat into it the peaches and the whites of the eggs beaten to a stiff froth. Stand in a eold place until very cold. Apricot sauce may be made in the same manner, using canned apricots.

GOOSEBERRY CREAM.

Stew one quart of gooseberries with two cupfuls of white sugar. When done, strain through a sieve. Make a boiled custard as follows: One quart of milk, three eggs, sweeten and flavor to taste, and stir the gooseberries through this. Serve in a deep glass dish. One-half cupful of cream may be whipped and piled over the top if the dish is wished especially nice.

FRUIT SAUCE.

One cup of sugar, a pint of raspberries, strawberries or peaches, a tablespoonful of melted butter, and a cupful of water. Boil all together slowly, removing the scum as soon as it rises; then strain. This is excellent served with sugarless bread pudding; in fact is good with many puddings.

TEMPERANCE FOAM SAUCE.

Beat up, as for hard sauce, white sugar with butter, until very light, in the proportion of half a cupful of butter to one cupful of sugar; flavor with essence of lemon or bitter almonds; fifteen minutes before serving, set the bowl in a pan of hot water and stir it till hot. It will rise in a white foam to the top of the bowl.

JELLY SAUCE.

Melt one ounce of sugar and two tablespoonfuls of grape jelly over the fire in a half pint of boiling water, and stir into it half a teaspoonful of cornstarch dissolved in a half cup of cold water; let it come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape.

VINEGAR SAUCE.

Brown one tablespoonful of butter in a saucepan; add one tablespoonful of flour and rub smooth; then add one pint of boiling water and stir until it boils. Add one half cup of sugar, one teaspoonful of caramel and boil again; then add one-half cup of vinegar and serve. See caramel sauce for making caramel.

CREAM SAUCE.

To one pint of cream, add two tablespoonfuls of powdered sugar and one teaspoonful of vanilla. Stir until the sugar is dissolved. Add one grated nutmeg and set in a cool place until wanted.

ROSEMONT SAUCE.

Soak one heaping tablespoonful of gelatine in two tablespoonfuls of cold water. Beat the yolks of three eggs and two tablespoonfuls of sugar together until light and add to one pint of boiling cream or milk. Stir until it thickens, add the gelatine and stir until it is dissolved. Add flavoring after you take it from the fire. Mix well and stand away to cool.