iqueur, would very much
improve the flavour of this sauce: it is usually served with bread,
rice, custard, or any dry pudding that is not very rich.

_Time_.--Altogether, 15 minutes.

_Average cost_, 4d.

_Sufficient_ for 6 or 7 persons.

CHERRY SAUCE FOR SWEET PUDDINGS.

(_German Recipe_.)

1357. INGREDIENTS.--1 lb. of cherries, 1 tablespoonful of flour, 1 oz.
of butter, 1/2 pint of water, 1 wineglassful of port wine, a little
grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice,
sugar to taste.

_Mode_.--Stone the cherries, and pound the kernels in a mortar to a
smooth paste; put the butter and flour into a saucepan; stir them over
the fire until of a pale brown; then add the cherries, the pounded
kernels, the wine, and the water. Simmer these gently for 1/4 hour, or
until the cherries are quite cooked, and rub the whole through a hair
sieve; add the remaining ingredients, let the sauce boil for another 5
minutes, and serve. This is a delicious sauce to serve with boiled
batter pudding, and when thus used, should be sent to table poured over
the pudding.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s. 1d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ in June, July, and August.

LEMON SAUCE FOR SWEET PUDDINGS.

1358. INGREDIENTS.--The rind and juice of 1 lemon, 1 tablespoonful of
flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful
of water, sugar to taste, the yolks of 4 eggs.

_Mode_.--Rub the rind of the lemon on to some lumps of sugar; squeeze
out the juice, and strain it; put the butter and flour into a saucepan,
stir them over the fire, and when of a pale brown, add the wine, water,
and strained lemon-juice. Crush the lumps of sugar that were rubbed on
the lemon; stir these into the sauce, which should be very sweet. When
these ingredients are well mixed, and the sugar is melted, put in the
beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when
serve. Do not, on any account, allow it to boil, or it will curdle, and
be entirely spoiled.

_Time_.--Altogether, 15 minutes. _Average cost_, 1s. 2d.

_Sufficient_ for 7 or 8 persons.

SOYER'S SAUCE FOR PLUM-PUDDING.

1359. INGREDIENTS.--The yolks of 3 eggs, 1 tablespoonful of powdered
sugar, 1 gill of milk, a very little grated lemon-rind, 2 small
wineglassfuls of brandy.

_Mode_.--Separate the yolks from the whites of 3 eggs, and put the
former into a stewpan; add the sugar, milk, and