as LEMON CREAM SAUCE, substituting orange for lemon.

Creams for puddings, pies and fritters may be made in the same manner
with any other flavoring; if flour is used in making them, it should
boil in the milk three or four minutes.

COLD LEMON SAUCE.

Beat to a cream one teacupful of butter and two teacupfuls of fine
white sugar; then stir in the juice and grated rind of one lemon;
grate nutmeg upon the sauce and serve on a flat dish.

COLD ORANGE SAUCE.

Beat to a cream one teacupful of butter and two teacupfuls of fine
white sugar; then stir in the grated rind of one orange and the juice
of two; stir until all the orange juice is absorbed; grate nutmeg upon
the sauce and serve on a flat dish.

COLD CREAM SAUCE.

Stir to a cream one cupful of sugar, half a cupful of butter, then add
a cupful of sweet, thick cold cream, flavor to taste. Stir well and
set it in a cool place.

CREAM SAUCE, WARM.

Heat a pint of cream slowly in a double boiler; when nearly boiling,
set it off from the fire, put into it half a cupful of sugar, a little
nutmeg or vanilla extract; stir it thoroughly and add, when cool, the
whites of two well-beaten eggs. Set it on the fire in a dish
containing hot water to keep it warm until needed, stirring once or
more.

CARAMEL SAUCE.

Place over the fire a saucepan; when it begins to be hot, put into it
four tablespoonfuls of white sugar and one tablespoonful of water.
Stir it continually for three or four minutes, until all the water
evaporates; then watch it carefully until it becomes a delicate brown
color. Have ready a pint of cold water and cup of sugar mixed with
some flavoring; turn it into the saucepan with the browned sugar and
let it simmer for ten minutes; then add half a glass of brandy or a
glass of wine. The wine or brandy may be omitted if preferred.

A GOOD PLAIN SAUCE.

A good sauce to go with plain fruit puddings is made by mixing one
cupful of brown sugar, one cupful of best molasses, half a cupful of
butter, one large teaspoonful of flour; add the juice and grated rind
of one lemon, half a nutmeg grated, half a teaspoonful of cloves and
cinnamon. When these are all stirred together, add a teacupful of
boiling water; stir it constantly, put into a saucepan and let it boil
until clear; then strain.

OLD STYLE SAUCE.

One pint of sour cream, the juice and finely grated rind of a large
lemon; sugar to taste. Beat hard and long until the sauce is very
l