.

PLAIN PUDDING SAUCE.

Make a _white roux_, with a pint of either water or milk; but water will
be very good. Add to it a large cup of sugar, a teaspoonful of lemon or
any essence liked, and a wine-glass of wine. Vinegar can be substituted.
Grate in a little nutmeg, and serve hot.

MOLASSES SAUCE.

This sauce is intended especially for apple dumplings and puddings. One
pint of molasses; one tablespoonful of butter; the juice of one lemon, or
a large spoonful of vinegar. Boil twenty minutes. It may be thickened with
a tablespoonful of corn-starch dissolved in a little cold water, but is
good in either case.

FOAMING SAUCE.

Cream half a cup of butter till very light, and add a heaping cup of
sugar, beating both till white. Set the bowl in which it was beaten into a
pan of boiling water, and allow it to melt slowly. Just before serving
but _not before_, pour into it slowly half a cup or four spoonfuls of
boiling water, stirring to a thick foam. Grate in nutmeg, or use a
teaspoonful of lemon essence, and if wine is liked, add a glass of sherry
or a tablespoonful of brandy. For a pudding having a decided flavor of its
own, a sauce without wine is preferable.

HARD SAUCE

Beat together the same proportions of butter and sugar as in the preceding
receipt; add a tablespoonful of wine if desired; pile lightly on a pretty
dish; grate nutmeg over the top, and set in a cold place till used.

FRUIT SAUCES.

The sirup of any nice canned fruit may be used cold as sauce for cold
puddings and blancmanges, or heated and thickened for hot, allowing to a
pint of juice a heaping teaspoonful of corn-starch dissolved in a little
cold water, and boiling it five minutes. Strawberry or raspberry sirup is
especially nice.

PLAIN SALAD DRESSING.

Three tablespoonfuls of best olive-oil; one tablespoonful of vinegar; one
saltspoonful each of salt and pepper mixed together; and then, with three
tablespoonfuls of best olive-oil, adding last the tablespoonful of
vinegar. This is the simplest form of dressing. The lettuce, or other
salad material, must be fresh and crisp, and should not be mixed till the
moment of eating.

SPANISH TOMATO SAUCE.

One can of tomatoes or six large fresh ones; two minced onions fried brown
in a large tablespoonful of butter. Add to the tomatoes with three sprigs
of parsley and thyme, one teaspoonful of salt, and half a one of pepper;
three cloves and two allspice, with a small blade of ma