ight. This is delicious with cold "Brown Betty"--a form of cold
farina--cornstarch, blanc mange and the like.

PLAIN COLD, HARD SAUCE.

Stir together one cupful of white sugar and half a cupful of butter
until it is creamy and light; add flavoring to taste. This is very
nice, flavored with the juice of raspberries or strawberries, or beat
into it a cupful of ripe strawberries or raspberries and the white of
an egg beaten stiff.

CUSTARD SAUCE.

One cupful of sugar, two beaten eggs, one pint of milk, flavoring to
taste, brandy or wine, if preferred.

Heat the milk to boiling; add by degrees the beaten eggs and sugar,
put in the flavoring and set within a pan of boiling water; stir until
it begins to thicken; then take it off and stir in the brandy or wine
gradually; set, until wanted, within a pan of boiling water.

MILK SAUCE.

Dissolve a tablespoonful of flour in cold milk; see that it is free
from lumps. Whisk an ounce of butter and a cupful of sugar to a cream
and add to it a pinch of salt. Mix together half a pint of milk, one
egg and the flour; stir this into the butter and add a dash of nutmeg,
or any flavor; heat until near the boiling point and serve. Very nice
in place of cold cream.

MILK OR CREAM SAUCE.

Cream or rich milk, simply sweetened with plenty of white sugar and
flavored, answers the purpose for some kinds of pudding, and can be
made very quickly.

FRUIT SAUCE.

Two-thirds of a cupful of sugar, a pint of raspberries or
strawberries, a tablespoonful of melted butter and a cupful of hot
water. Boil all together slowly, removing the scum as fast as it
rises; then strain through a sieve. This is very good served with
dumplings or apple puddings.

JELLY SAUCE.

Melt two tablespoonfuls of sugar and half a cupful of jelly over the
fire in a cupful of boiling water, adding also two tablespoonfuls of
butter; then stir into it a teaspoonful of cornstarch, dissolved in
half a cupful of water or wine; add it to the jelly and let it come to
a boil. Set it in a dish of hot water to keep it warm until time to
serve; stir occasionally. Any fruit jelly can be used.

COMMON SWEET SAUCE.

Into a pint of water stir a paste made of a tablespoonful of
cornstarch or flour (rubbed smooth with a little cold water); add a
cupful of sugar and a tablespoonful of vinegar. Cook well for three
minutes. Take from the fire and add a piece of butter as large as a
small egg; when cool, flavor with a