water; delicious with rich sauce.

READY PUDDING.

Make a batter of one quart of milk and about one pound of flour; add
six eggs, the yolks and whites separately beaten, a teaspoonful of
salt and four tablespoonfuls of sugar. It should be as stiff as can
possibly be stirred with a spoon. Dip a spoonful at a time into quick
boiling water, boil from five to ten minutes, take out. Serve hot with
sauce or syrup.

A ROYAL DESSERT.

Cut a stale cake into slices an inch and a half in thickness; pour
over them a little good sweet cream; then fry _lightly_ in fresh
butter in a smooth frying pan; when done, place over each slice of
cake a layer of preserves or you may make a rich sauce to be served
with it.

Another dish equally as good, is to dip thin slices of bread into
fresh milk; have ready two eggs well beaten; dip the slices in the egg
and fry them in butter to a light brown; when fried, pour over them a
syrup, any kind that you choose, and serve hot.

HUCKLEBERRIES WITH CRACKERS AND CREAM.

Pick over carefully one quart of blueberries and keep them on ice
until wanted. Put into each bowl, for each guest, two soda crackers,
broken in not too small pieces; add a few tablespoonfuls of berries, a
teaspoonful of powdered sugar and fill the bowl with the richest of
cold sweet cream. This is an old-fashioned New England breakfast dish.
It also answers for a dessert.

[Illustration]

SAUCES FOR PUDDINGS.

BRANDY SAUCE, COLD.

Two cupfuls of powdered sugar, half a cupful of butter, one
wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each.
Warm the butter slightly and work it to a light cream with the sugar,
then add the brandy and spices; beat it hard and set aside until
wanted. Should be put into a mold to look nicely and serve on a flat
dish.

BRANDY OR WINE SAUCE. No. 1.

Stir a heaping teaspoonful of cornstarch in a little cold water to a
smooth paste (or instead use a tablespoonful of sifted flour); add to
it a cupful of boiling water, with one cupful of sugar, a piece of
butter as large as an egg, boil all together ten minutes. Remove from
the fire and when cool stir into it half of a cupful of brandy or
wine. It should be about as thick as thin syrup.

BRANDY OR WINE SAUCE. No. 2.

Take one cupful of butter, two of powdered sugar, the whites of two
eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a
cupful of boiling water. Beat butter and sugar to a c