e ingredients well together. Separate the yolks from the
whites of 4 eggs; beat up the former, and stir them briskly to the
sauce; let it remain over the fire until it is on the point of
simmering; but do not allow it to boil, or it will instantly curdle.
This sauce is delicious with plum, marrow, or bread puddings; but should
be served separately, and not poured over the pudding.

_Time_.--From 5 to 7 minutes to thicken the butter; about 5 minutes to
stir the sauce over the fire.

_Average cost_, 1s. 10d.

_Sufficient_ for 7 or 8 persons.

WINE OR BRANDY SAUCE FOR PUDDINGS.

1363. INGREDIENTS.--1/2 pint of melted butter No. 377, 3 heaped
teaspoonfuls of pounded sugar; 1 _large_ wineglassful of port or sherry,
or 3/4 of a _small_ glassful of brandy.

_Mode_.--Make 1/2 pint of melted butter by recipe No. 377, omitting the
salt; then stir in the sugar and wine or spirit in the above proportion,
and bring the sauce to the point of boiling. Serve in a boat or tureen
separately, and, if liked, pour a little of it over the pudding. To
convert this into punch sauce, add to the sherry and brandy a small
wineglassful of rum and the juice and grated rind of 1/2 lemon.
Liqueurs, such as Maraschino or Curacoa substituted for the brandy, make
excellent sauces.

_Time_.--Altogether, 15 minutes. _Average cost_, 8d.

_Sufficient_ for 6 or 7 persons.

WINE SAUCE FOR PUDDINGS.

1364. INGREDIENTS.--1/2 pint of sherry, 1/4 pint of water, the yolks of
6 eggs, 2 oz. of pounded sugar, 1/2 teaspoonful of minced lemon-peel, a
few pieces of candied citron cut thin.

_Mode_.--Separate the yolks from the whites of 5 eggs; beat them, and
put them into a very clean saucepan (if at hand, a lined one is best);
add all the other ingredients, place them over a sharp fire, and keep
stirring until the sauce begins to thicken; then take it off and serve.
If it is allowed to boil, it will be spoiled, as it will immediately
curdle.

_Time_.--To be stirred over the fire 3 or 4 minutes; but it must not
boil.

_Average cost_, 2s.

_Sufficient_ for a large pudding; allow half this quantity for a
moderate-sized one.

_Seasonable_ at any time.

OPEN TART OF STRAWBERRY OR ANY OTHER KIND OF PRESERVE.

[Illustration: OPEN TART.]

[Illustration: OPEN-TART MOULD.]

1365. INGREDIENTS.--Trimmings of puff-paste, any kind of jam.

_Mode_.--Butter a tart-pan of the shape shown in the engraving, roll out
the paste to the thickness of 1/2 an